Gluten-Free Pumpernickel Bread

This gluten-free bread is great for sandwiches!

Gluten-Free Pumpernickel Bread

Gluten-Free Pumpernickel Bread

Yield

2 loaves

Prep Time

0:25

Bake Time

18 to 22 minutes

Rise Time

2 to 2-1/2 hours

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Ingredients

  • 1-1/2 cups water
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1 tablespoon sugar
  • 2 cups brown rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 1/2 cup nonfat dry milk
  • 1 tablespoon cocoa powder
  • 1 tablespoon minced onion
  • 2-1/2 teaspoons xanthum gum
  • 1-1/2 teaspoons salt
  • 1 teaspoon instant coffee
  • 1 teaspoon sugar
  • 1/2 teaspoon caraway seed
  • 3 tablespoons molasses (full flavor molasses is recommended)
  • 1 teaspoon vinegar
  • 3 eggs
  • 2 tablespoons corn oil

Directions

  1. Heat water until warm (100° to 110°F). Add yeast and 1 tablespoon sugar. Allow to stand for 5 to 10 minutes.
  2. Whisk together brown rice flour, potato starch, tapioca flour, milk, cocoa, onion, xanthum gum, salt, coffee, 1 teaspoon sugar and caraway seed in a large mixer bowl.
  3. Combine molasses, vinegar, eggs and oil in a medium bowl until well blended. Add molasses mixture and yeast mixture to dry ingredients. Beat on high speed for 2 minutes.
  4. Cover bowl and allow dough to rise until doubled in size, about 1 to 1-1/2 hours.
  5. Mix dough on medium high speed for 2 minutes. Portion dough evenly into 2 greased 8-1/2 x 4-1/2-inch loaf pan. Cover and let dough rise until doubled in size about 1 to 1-1/2 hours.
  6. Bake for 18 to 22 minutes in a preheated 375°F oven. Cool on wire rack.
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Gluten-Free Pumpernickel Bread

  • Yield: 2 loaves
  • Prep Time: 0:25
  • Bake Time: 18 to 22 minutes
  • Rise Time: 2 to 2-1/2 hours

Ingredients

  • 1-1/2 cups water
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1 tablespoon sugar
  • 2 cups brown rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 1/2 cup nonfat dry milk
  • 1 tablespoon cocoa powder
  • 1 tablespoon minced onion
  • 2-1/2 teaspoons xanthum gum
  • 1-1/2 teaspoons salt
  • 1 teaspoon instant coffee
  • 1 teaspoon sugar
  • 1/2 teaspoon caraway seed
  • 3 tablespoons molasses (full flavor molasses is recommended)
  • 1 teaspoon vinegar
  • 3 eggs
  • 2 tablespoons corn oil

Directions

  • Heat water until warm (100° to 110°F). Add yeast and 1 tablespoon sugar. Allow to stand for 5 to 10 minutes.
  • Whisk together brown rice flour, potato starch, tapioca flour, milk, cocoa, onion, xanthum gum, salt, coffee, 1 teaspoon sugar and caraway seed in a large mixer bowl.
  • Combine molasses, vinegar, eggs and oil in a medium bowl until well blended. Add molasses mixture and yeast mixture to dry ingredients. Beat on high speed for 2 minutes.
  • Cover bowl and allow dough to rise until doubled in size, about 1 to 1-1/2 hours.
  • Mix dough on medium high speed for 2 minutes. Portion dough evenly into 2 greased 8-1/2 x 4-1/2-inch loaf pan. Cover and let dough rise until doubled in size about 1 to 1-1/2 hours.
  • Bake for 18 to 22 minutes in a preheated 375°F oven. Cool on wire rack.