While pumpernickel bread is usually made from rye flour, this gluten free sourdough pumpernickel bread recipe uses buckwheat flour among others. Rather than making a time-consuming sourdough starter, I created an easier and lighter sourdough flavor.
Check out the video here.
Easy Gluten Free Sourdough Pumpernickel Bread (No Mixer Required)
A true pumpernickel bread begins with a sourdough. This is an easy way to achieve a little of that sourdough flavor in a gluten free version.
- 1/3 cup unsulphurated molasses
- 3 large egg whites
- 1 large egg
- 1/4 cup neutral-flavored oil (extra-light olive, avocado, grape, canola)
- 2 teaspoons apple cider vinegar
- 1-2/3 cups milk (cow, rice, etc.), heated to 105 -115°F (no higher) (I used non-fat)
- 1 cup buckwheat flour
- 1 cup potato starch*
- 3/4 cup cornstarch* (Bob's Red Mill cornstarch is non-GMO.) (or more potato starch)
- 1/2 cup sorghum flour (or brown rice flour*)
- 1/3 cup fava bean flour
- 1 tablespoon unsweetened gluten free cocoa powder (Hershey's or Ghirardelli Natural)
- 1 tablespoon caraway seeds
- 2-1/4 teaspoons instant dry yeast
- 2 teaspoons guar gum (or xanthan gum)
- 1 teaspoon xanthan gum (or more guar gum for corn-free)
- 1 teaspoon salt
- 1 teaspoon sesame seeds for the top (optional)
- 1 teaspoon poppy seeds, for the top (optional)
- In a large bowl, (or the bowl of your stand mixer) whisk together the molasses, oil, egg whites, whole egg, and vinegar. Slowly whisk in the warm milk; set aside.
- In a separate bowl, whisk together the dry ingredients (buckwheat flour, potato starch, cornstarch, sorghum flour, guar gum, cocoa powder, caraway seeds, xanthan gum, and salt.
- Add the dry ingredients one-third at a time, whisking to combine thoroughly after addition. (If using a mixer, add all at once and blend on medium speed for 3 minutes.)
- Loosely cover and refrigerate the dough overnight, at least 12 hours, up to three days. The longer it rests in the refrigerator, the more the flavor develops.
- When ready to bake, preheat the oven to 170 - 200ºF. Oil a 9×5-inch loaf pan.
- Scoop the dough into the prepared pan and smooth out the top using a few sprinkles of water and a silicone spatula. If adding seeds to the top, sprinkle them over the dough. Then, using moistened fingertips, pat the seeds into the dough.
- Turn the oven off and leave the oven door open for about 30 seconds to lower the temperature. (Ideally, you want the dough to rise at about 80ºF, but definitely under 115ºF. Allow the dough to rise until it reaches 1/2-inch over the top of the pan's rim, about 30 minutes.
- Remove the dough from the oven and preheat to 375ºF.
- Place the bread on the center rack and bake for 10 minutes. Cover with aluminum foil (add parchment paper between the bread and foil to prevent aluminum for leaching into your bread). Bake an additional 50 minutes.
- Remove the loaf from the oven; immediately remove it from the pan and set the loaf on a cooling rack to cool completely. (Slicing too early results in gummy bread.)
- Slice with an electric slicer, electric knife, or serrated knife. Freeze any slices that will not be consumed within 24 hours.
*The bread in the photo contains brown rice flour instead of sorghum flour. I used it just because I have had so much left over from one of my clients. However, I enjoy the texture of sorghum flour much more. Rice flour is a bit sticky.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.