Gluten-Free Pumpernickel Bread

This gluten-free bread is great for sandwiches!


Details

Difficulty

Moderate

Yield

2 loaves

Prep Time

25 minutes

Rise Time

2 to 2-1/2 hours

Bake Time

18 to 22 minutes

Ingredients


  • 1-1/2 cups water
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1 tablespoon sugar
  • 2 cups brown rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 1/2 cup nonfat dry milk
  • 1 tablespoon cocoa powder
  • 1 tablespoon minced onion
  • 2-1/2 teaspoons xanthum gum
  • 1-1/2 teaspoons salt
  • 1 teaspoon instant coffee
  • 1 teaspoon sugar
  • 1/2 teaspoon caraway seed
  • 3 tablespoons molasses (full flavor molasses is recommended)
  • 1 teaspoon vinegar
  • 3 eggs
  • 2 tablespoons Mazola® Corn Oil

Directions


Heat water until warm (100º to 110ºF).  Add yeast and 1 tablespoon sugar.  Allow to stand for 5 to 10 minutes. 

Whisk together brown rice flour, potato starch, tapioca flour, milk, cocoa, onion, xanthum gum, salt, coffee, 1 teaspoon sugar and caraway seed in a large mixer bowl. 

Combine molasses, vinegar, eggs and oil in a medium bowl until well blended.  Add molasses mixture and yeast mixture to dry ingredients.  Beat on high speed for 2 minutes. 

Cover bowl and allow dough to rise until doubled in size, about 1 to 1-1/2 hours. 

Mix dough on medium high speed for 2 minutes.  Portion dough evenly into 2 greased 8-1/2 x 4-1/2-inch loaf pan.  Cover and let dough rise until doubled in size about 1 to 1-1/2 hours. 

Bake for 18 to 22 minutes in a preheated 375ºF oven.  Cool on wire rack.