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Try this gluten free bread recipe for pumpernickel bread.
Gluten Free Pumpernickel Bread
Wet Ingredients:
1-1/2 cups Water
3 Eggs
3 tablespoons Molasses
3 tablespoons vegetable oil
1 teaspoon vinegar
Dry Ingredients:
2 cups Brown rice flour
1/2 cup Potato starch flour
1/2 cup Tapioca flour
1 tablespoon Xanthan gum
1-1/2 teaspoons Salt
1 tablespoon Caraway Seeds
1 tablespoon Cocoa powder
1/2 cup dry milk powder
3 tablespoons Sugar
1 teaspoon grated orange peel
2 1/4 teaspoons Active Dry Yeast
Makes 1 Loaf
Bread Machine Method
Combine wet, room temperature ingredients; pour into baking pan.
All dry ingredients, including the RED STAR® Yeast, should be thoroughly blended together before adding on top of the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-locking plastic bag is suggested. Gluten-free flours are very fine and need to be well blended before liquid is added to them.
Select a NORMAL or BASIC cycle; start machine. For bread machines with a BAKE ONLY cycle, select the DOUGH cycle for mixing and rising. Press STOP when the cycle is complete; then select the BAKE ONLY cycle to complete the bread.
After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the kneading blade.
When the bake cycle is complete, remove the pan from the machine. Allow the bread to remain in the pan for approximately 10 minutes, then invert pan and shake gently to remove the bread. Cool upright on a rack before slicing.
Mixer Method
In a mixing bowl, combine wet, room temperature ingredients and mix well.
All dry ingredients, including the RED STAR® Yeast, should be thoroughly blended together before adding to the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-locking plastic bag is suggested. Gluten-free flours are very fine and need to be well blended before liquid is added to them.
With the mixer on a low speed, gradually add the dry ingredients to the wet until well blended. Beat about 10 minutes.
Pour batter into three 2-x 5-inch greased bread pans or one large 9-x5-inch greased loaf pan; allow to rise approximately 1 hour. Bake at 375 degrees F for 30 to 60 minutes respectively; use a toothpick to test for doneness.
When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread from the pan. Cool on wire rack before slicing.
Used with permission: © Copyright Red Star Yeast. All Rights Reserved.
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