Gluten-Free Pumpernickel Bread Recipe

Name: Gluten-Free Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 2 + 3/4 cups gluten-free all-purpose flour (such as Bob's Red Mill); 1/4 cup cornmeal; 1 + 1/2 teaspoons salt; 1 tablespoon xanthan gum; 1/4 cup brown sugar; 2 teaspoons caraway seeds, toasted; 5 teaspoons active dry yeast; Wet Ingredients; 2 eggs; 2 tablespoons agave; 2 tablespoons molasses; 1/4 cup canola oil; 1 cup buttermilk, gently warmed; 1 teaspoon instant coffee; 1 tablespoon cocoa powder

Servings: persons

Dry Ingredients
2 + 3/4 cups gluten-free all-purpose flour (such as Bob's Red Mill)
1/4 cup cornmeal
1 + 1/2 teaspoons salt
1 tablespoon xanthan gum
1/4 cup brown sugar
2 teaspoons caraway seeds, toasted
5 teaspoons active dry yeast
Wet Ingredients
2 eggs
2 tablespoons agave
2 tablespoons molasses
1/4 cup canola oil
1 cup buttermilk, gently warmed
1 teaspoon instant coffee
1 tablespoon cocoa powder

1
Heat oven to 375 degrees farenheight. Lightly grease a loaf pan and line it with parchment paper. Sprinkle the bottom with cornmeal.
2
Whisk together dry ingredients in a large bowl.
3
In the bowl if a standing mixer fitted with the whisk attachment, combine all wet ingredients. Switch out whisk attachment for paddle, and with the machine running on medium speed, slowly add the dry ingredients to the wet. If the mixture looks too dry, add a little more buttermilk. Increase speed to medium-high and beat for 3 minutes.
4
Spoon into prepared pan and smooth the top. Cover with a piece of greased plastic wrap and set in a warm place to rise, about 30-45 minutes.
5
Once the dough has risen to the top of the pan, cover with tin foil, place in the oven and bake for 30 minutes, or until an inserted toothpick comes out clean. Remove bread from the pan using the parchment and place on the rack to bake for 5 additional minutes. Remove parchment paper and let cool completely on a cooling rack before serving.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dry Ingredients, 2 + 3/4 cups gluten-free all-purpose flour (such as Bob's Red Mill), 1/4 cup cornmeal, 1 + 1/2 teaspoons salt, and more.

Yes, Gluten-Free Pumpernickel Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pumpernickel Bread

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