When recently asked if I had a gluten free pumpernickel bread recipe, it gave me pause for thought as the gluten version of pumpernickel bread is made with rye flour, as well as others. Could I duplicate rye? Buckwheat flour is very close as a whole grain, and in color. Though many varieties of pumpernickel are a bit sour, I skipped the sourdough starter so that it would be easier for you all to make. I am not a fan of rye bread though this is not only my new favorite gluten free bread, it is my gluten eating husband’s as well. It was amazing with swiss cheese! Pumpernickel is known for a soft crust, and this one definitely meets those expectations. Enjoy!
Out of all of my gluten free bread recipes, I have noticed that the use of 1/4 cup of fava bean flour makes all the difference in a high rising bread. Most bean flours create a bitter flavor in baked goods, however, fava bean in this small amount does not. Fava bean is much milder then the others.