Delicious Gluten-Free Pumpernickel Bread Recipe
Welcome to my gluten-free pumpernickel bread recipe. As a baker, I believe that everyone should have access to delicious bread regardless of dietary restrictions. This recipe is a game-changer for those who follow a gluten-free diet but still crave the rich and bold flavor of pumpernickel bread.
I have spent countless hours experimenting with different combinations of flours and ingredients to come up with a recipe that is not only gluten-free but also mouthwateringly tasty. The result is a bread that is moist, slightly sweet, and has just the right amount of tanginess thanks to the addition of apple cider vinegar.
It’s worth mentioning that the process of making gluten-free bread can be intimidating, but I assure you that this recipe is straightforward and easy to follow. Whether you are a seasoned baker or new to making bread at home, this recipe will help you produce an amazing gluten-free pumpernickel loaf.
Get ready to impress yourself and your friends with this amazing gluten-free pumpernickel bread. Are you ready to taste the rich flavors of molasses and caraway seeds in every bite? Let’s get started!
Why You’ll Love This Recipe
Attention, gluten-free bread lovers! Do you ever find yourself in search of a loaf of pumpernickel bread that is not only gluten-free but also moist and full of flavor? Look no further than this Amazing Gluten-Free Pumpernickel Bread recipe!
This bread recipe is a game-changer for all those who love pumpernickel but cannot consume gluten. With a blend of sorghum flour, garbanzo flour, brown rice flour, and potato starch, this bread is just as tasty as its gluten-filled counterpart.
What makes this bread even more irresistible is the combination of molasses, caraway seeds, and onion powder that create its distinctive flavor. The aroma will make your mouth water before the bread even hits your tongue.
But the best part? This gluten-free pumpernickel bread is versatile enough to pair with a wide range of toppings, from classic deli meats to vegan spreads to roasted vegetables. Toast it up for breakfast or lunch or make croutons for soups and salads – the options are endless!
In short, there’s no need to sacrifice taste or texture when it comes to gluten-free bread. This amazing pumpernickel recipe will surely satisfy your cravings and change the game for all gluten-free baking enthusiasts out there.
Ingredient List
Dry Ingredients:
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3 cups gluten-free flour blend
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1/2 cup brown rice flour
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1 1/2 cups pumpernickel flour
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1/3 cup potato starch
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1/3 cup cornstarch
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1 tablespoon guar gum
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2 teaspoons xanthan gum
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2 tablespoons light brown sugar
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2 teaspoons onion powder
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1 tsp salt
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1 tbsp caraway seeds
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2 tsp cocoa powder
Wet Ingredients:
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2 egg whites
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2 1/4 teaspoons (one packet) active dry yeast
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3 tablespoons olive oil (or canola oil)
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1 tablespoon molasses
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1/4 cup + 1 tablespoon apple cider vinegar
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Orange zest of one orange
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350 ml (about 1.5 cups) warm water (between 105°F and 115°F)
Milk Mixture:
Combine the following:
- 2 cups almond milk (or any dairy-free milk of your choice)
OR
- 2 cups cow or rice milk etc., heated to about 115°F or higher
with:
- ½ cup unsulphurated molasses
- ½ cup light brown sugar
- Orange zest of one orange
The Recipe How-To
Step 1: Prepare the Dough
First, in a large mixing bowl, whisk together 2 cups of gluten-free flour blend, 1 cup of sorghum flour, 1/2 cup of brown rice flour, 1/4 cup of tapioca flour, 1/4 cup of potato starch, 2 teaspoons of guar gum and 2 teaspoons of xanthan gum until well combined.
Mix dry ingredients with 3 tablespoons of dark brown sugar, 2 tablespoons of cocoa powder, 2 tbsp caraway seeds and 1 tbsp onion powder for added flavor.
In another mixing bowl, add 1 1/2 cups of warm water (115°F or higher), stir in 2 1/4 teaspoons of active dry yeast until it dissolves, and let it stand for 5 minutes.
Next, add to the bowl the dry ingredients mixture along with the yeast solution. Mix until combined. Add in 2 large egg whites that have been slightly beaten and slowly stream in up to 2 cups warm whole milk (cow, rice etc.) to create a soft, sticky dough. If the dough is too dry, add more milk to create a pudding-like consistency.
Once ready, cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about an hour or until double its size.
Don’t have time to make the dough from scratch? You can use a store-bought gluten-free bread mix like Bob’s Red Mill Gluten-Free Homemade Wonderful Bread Mix or King Arthur Flour Gluten-Free Bread Mix. Follow their package instructions and move on to step two.
Step 2: Bake the Bread
Preheat your oven to 375°F. Lightly grease a loaf pan or line it with parchment paper.
Pour the risen dough into the prepared pan and smooth out the top with your fingertips or back of spoon. Sprinkle some more caraway seeds on top for finishing touches.
Bake for 45-50 minutes or until golden brown and internal temperature reads between 185°F-190°F using an instant-read thermometer.
Step 3: Let it Cool and Serve
When done, remove the bread from the oven and allow it cool down inside the pan for at least 10 minutes before running a spatula around its edges to turn out onto a wire rack for further cooling.
Slice when completely cooled and enjoy!
Substitutions and Variations
As with any recipe, there are always substitutions and variations that can be made to tailor it to your preferences or dietary restrictions. Here are some substitutions and variations for this gluten-free pumpernickel bread recipe:
– Flour blend: This recipe calls for a specific blend of gluten-free flours, but you can use a pre-made gluten-free flour blend of your choosing. Just make sure it contains the appropriate flours and starches in similar ratios to ensure the bread has the proper texture.
– Guar gum: If you don’t have guar gum on hand, xanthan gum can be used instead. Both are common gluten-replacements in baking and function similarly.
– Dairy-free: To make this bread dairy-free, use a non-dairy milk such as almond milk, oat milk or soy milk. In place of butter, olive oil or canola oil can be used.
– Sourdough starter: For an added tangy flavor, try using a sourdough starter in place of the active dry yeast. Use one cup of activated starter in place of the yeast and adjust the amount of flour accordingly.
– Caraway Seeds: The caraway seeds can be substituted with fennel seeds or anise seeds if desired. For those that do not like seeds in their breads, they can be omitted altogether.
By swapping out certain ingredients or adding in different flavors, you can make this already amazing gluten-free pumpernickel bread recipe completely unique and tailored to your liking.
Serving and Pairing
This gluten-free pumpernickel bread has a hearty, robust flavor and is perfect for any sandwich, from tuna salad to a classic reuben. The caraway seeds add a slight spicy note, which pairs well with swiss cheese and sauerkraut – a combination that is sure to please any deli fan.
The bread’s rich, dark color and dense texture also make it an excellent accompaniment to soups and stews, especially those with a vegetarian or vegan twist. You can toast it up for some extra crunch or simply enjoy it with a slather of vegan butter or hummus.
For an added touch of sweetness, try drizzling some honey on top or making French toast out of this fantastic gluten-free loaf. It is delicate enough to not overpower the egg mixture but sturdy enough to hold up to the cooking process.
Additionally, consider pairing this exquisite bread with a robust red wine such as Rioja or Barolo. The fruity notes in these wines will provide a balance that pairs perfectly with this dense and savory bread.
Whichever way you choose to serve it, this pumpernickel bread is sure to become your new go-to for its taste as well its versatility.
Make-Ahead, Storing and Reheating
Once you’ve made your delicious gluten-free pumpernickel bread, you’ll surely want to savour it for as long as possible. Here are some tips on how to make ahead, store, and reheat the bread so that you can enjoy it at any time:
Make-Ahead:
If you don’t have time to bake this bread just before serving, then we recommend storing the dough in the refrigerator for up to two days before baking. This will allow the dough to rise and develop additional flavour.
Storing:
Once your bread has cooled completely after baking, be sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. If wrapped properly, this bread can last up to a week at room temperature.
If you want your bread to last longer, store it in an airtight container and keep it in the refrigerator or freezer. This bread can last up to several months in the freezer.
Reheating:
To reheat the bread, preheat your oven or toaster oven to 350°F (175°C). Wrap the bread in aluminum foil and bake for about 10-15 minutes until warmed throughout. Alternatively, slice the bread and toast each slice in the toaster.
Remember not to overheat your gluten-free pumpernickel bread when reheating it as this may cause it to become dry and crumbly.
By following these tips, you’ll be able to enjoy your gluten-free pumpernickel bread for days or even weeks after baking it!
Tips for Perfect Results
Achieving the perfect gluten-free pumpernickel bread might seem like a daunting task, but with the right tips and techniques, you can bake a delicious loaf that is rich in flavor and texture. Here are some tips to help you achieve perfect results every time.
Firstly, it is essential to use good quality ingredients as they determine the final outcome of your bread. Make sure to use gluten-free flour blends that contain xanthan gum or guar gum. The gums function as binders and help give structure to the dough. Also, make sure to use fresh yeast and avoid using expired products.
Secondly, ensure that all your ingredients are at room temperature. The temperature of the liquid ingredients affects the activation of the yeast; hence, luke-warm or warm liquids should be used to activate active dry yeast. When combining wet and dry ingredients, avoid over-mixing as this can cause the dough to be tough.
Thirdly, let your dough rise correctly. Since gluten-free dough can be dense or heavy, the first rise should take longer than regular wheat flour dough. Aim for a 60-90 minute first rise and ensure that it doubles in size before shaping. Also, use slightly warmer temperatures (around 100°F) for proofing since gluten-free dough needs a warmer environment to rise better.
Fourthly, use parchment paper or non-stick cooking spray on your loaf pan before baking. Gluten-free bread has a tendency to stick if not appropriately oiled due to its crumbly texture.
Lastly, let your loaf cool down for at least 10-15 minutes before slicing into it. Slicing into warm bread can cause the inside of the bread to be gummy/crumbly instead of well-formed slices.
By following these tips, you’ll be well on your way towards baking a perfect loaf every time!
Bottom Line
In conclusion, this gluten-free pumpernickel bread recipe is an absolute game changer for anyone looking for a delicious and healthy alternative to traditional breads. With irresistible ingredients such as onion powder, caraway seeds, molasses, and orange zest, this bread is packed with flavor and perfectly balanced with soft, chewy textures.
Moreover, the recipe offers a lot of flexibility in terms of substitutions and variations to cater to different dietary needs and preferences. From dairy-free to egg-free and even vegan options, there is something for everyone.
But don’t just take my word for it, try the recipe out for yourself and you will see why it’s become such a popular choice among home bakers. Once you have mastered this recipe, you can experiment with other flavors such as sourdough or dark rye to create your own signature pumpernickel bread.
As someone who has tried countless gluten-free bread recipes in search of the perfect recipe, this one truly stands out as a winner. So what are you waiting for? Grab your apron and get started on this amazing gluten-free pumpernickel bread recipe today!
Gluten Free Pumpernickel Bread Recipe
Ingredients
- 2 tablespoons active dry yeast
- 3 tablespoons light brown sugar, packed
- 1 cup milk, of your choice warmed to about 110
- 2/3 cup coconut flour
- 2/3 cup garbanzo flour
- 2/3 cup sorghum flour
- 1 cup cornstarch or 1 cup potato starch
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons caraway seeds
- 1 teaspoon onion powder
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil or 1/4 cup canola oil
- 1 tablespoon molasses (not blackstrap)
- 2 large eggs, at room temperature
- 1 teaspoon orange zest, grated
- 1 teaspoon apple cider vinegar
- 1 egg white, beaten, for egg wash
Instructions
- In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the milk. Set aside to foam, about 5 minutes. Generously grease a French bread pan or a 5x9 loaf pan.
- In the large bowl of a heavy-duty stand mixer, combine all the remaining ingredients except for the egg wash. Add the remaining sugar and yeast mixture and beat on low speed just until blended. Then beat on medium speed for 30 seconds, scraping down the sides with a rubber spatula, if necessary. The dough will be soft.
- Divide the dough in half and place in the prepared pans. Smooth each half into a 10-inch long with a wet rubber spatula, or wet hands. Brush the top of each loaf with the egg wash for a nice crust. Make three diagonal slashes (1/8 inch deep) in the top of each loaf so steam can escape durning baking.
- Place on the middle rack in a cold oven. Set the oven to 425?F and bake until nicely browned. 30-35 minutes. ( sometimes longer ).
- Remove the bread from the pans and let cool completely on a wire rack. Slice and enjoy.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.