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!
I created this recipe for KitchenAid using their Artisan Quart Stand Mixer, which is what I own. A powerful mixer really makes a difference in gluten free bread baking, as it whips more air into the dough batter, creating a lighter bread. This machine can easily make 2 loaves of this bread at once. That’s my kind of machine!
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.
Gluten Free Pumpernickel Bread
A sweet, yet savory, gluten free pumpernickel bread with several substitutions and variations. Our favorite new gluten free bread!
- 1-2/3 cups milk (cow, rice, etc.), heated to 115°F (no higher) (I used non-fat.)
- 1/3 cup unsulphurated molasses
- 2 1/4 teaspoons instant dry yeast
- 1 cup buckwheat flour (135 g)
- 1 cup potato starch* (148 g)
- 3/4 cup cornstarch* (88 g) (Bob's Red Mill cornstarch is non-GMO.) (or more potato starch)
- 1/2 cup sweet white sorghum (flour (55 g)
- 1/4 cup fava bean flour (33 g)
- 1 Tablespoon unsweetened gluten free cocoa powder (Hershey's or Ghirardelli Natural)
- 1 Tablespoon caraway seeds
- 2 teaspoons xanthan gum (or guar gum for corn-free)
- 1 teaspoon guar gum (or xanthan gum)
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon gluten free baking powder (Rumford's, or Featherweight for corn-free)
- 1 large egg
- 3 large egg whites
- 1/4 cup oil
- 2 teaspoons apple cider vinegar
- Preheat your oven to the lowest temperature possible, between 170 – 200°F.
- Add molasses to the warm milk; stir to dissolve; add yeast; stir and set aside for 5 minutes.
- Whisk together the dry ingredients; set aside.
- Add egg and egg whites to the large bowl of your mixer until it reaches a frothy, creamy consistency, approximately 2 minutes on No. 10 speed (high).
- Add the oil, vinegar and yeast mixture to the eggs and blend on No. 2 speed (low) for a short time.
- Add dry ingredients all at once and blend on medium speed for 3 minutes.
- Grease or spray oil a 9×5-inch loaf pan.
- Add dough batter to prepared pan and pat with a little cold water using a rubber spatula and distribute dough evenly. Add drops of water, about 12 or more, to the top of the bread and with a wet, clean, spatula smooth out the top.
- If adding seeds to the top, sprinkle them over the dough. Dip your fingers in water and gently pat the seeds into the dough.
- Turn the oven off and place the bread on the center rack. Leave the door open about 30 - 60 seconds to allow some of the heat to escape. During the rising process, leave the door cracked open approximately 6-inches. Allow the dough to rise until it is about 1/2-inch over the top of the pan, about 30 - 40 minutes. If you are not pressed for time, do not rise it in the oven, but a slow rise, in a warm environment, about 80°F. This may prevent that mushroom affect on the top (or lessen the baking powder to 1/8 teaspoon).
- If using the oven for rising, remove the pan from the oven and preheat the oven to 375°F.
- Place the pan on the center of the rack, in the center of the oven and bake for about 1 hour. Tent the bread with foil (I use Martha Wrap - parchment lined foil to avoid aluminum from seeping into the bread) after 10 minutes of baking. Be sure to tent, lapping over on all four sides.
- Once baked, your bread should rise about 3-inches above the pan. It will shrink about 1-inch upon cooling. Remove the loaf from the oven; immediately remove it from the pan and set the loaf on a cooling rack to cool completely before slicing.
- Slice with an electric slicer, electric knife, or serrated knife.
For egg-free: Substitute the eggs with Ener-G Egg Replacer by mixing 3 tablespoons egg replacer + enough water to make 3/4 cup.
For corn-free: Try substituting the cornstarch with potato starch and the potato starch for tapioca flour/starch; and use all guar gum instead of the xanthan gum.
For a savory bread add 1 - 2 tablespoons dried onion flakes to the dry ingredients.
Skip the caraway seeds for a kid-friendly version.
This particular gluten free pumpernickel bread recipe is on the sweet side. If you would like to make it less sweet, reduce the molasses to 1/4 cup and add 1 1/2 tablespoons of cooking oil.
If you're not a huge fan of caraway seeds, like me, 2 teaspoons is perfect. It provides flavor without overpowering.
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