Gluten-Free Pumpernickel Bread

Gluten-Free Pumpernickel Bread

Print Recipe

Yield

2 loaves 2 loaves

Prep Time

0:25 0:25

Bake Time

18 to 22 minutes 18 to 22 minutes

Rise Time

2 to 2-1/2 hours 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

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.

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