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Gluten Free Pumpernickel Bread

Gluten-free yeast bread with added flavor from the cocoa powder and caraway seeds. Slice and serve with butter, or enjoy with a sandwich.
bread image
Yield 1 (9x5-inch) loaf


Wet Ingredients

  • 1 1/2 cups water (room temperature)
  • 3 large eggs (room temperature)
  • 3 tablespoons molasses
  • 3 tablespoons vegetable oil
  • 1 teaspoon vinegar

Dry Ingredients

  • 2 cups brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup potato starch
  • 1 tablespoon xanthan gum
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons salt
  • 1/2 cup dry milk powder
  • 1 tablespoon cocoa powder
  • 3 tablespoons granulated sugar
  • 1 teaspoon grated orange peel
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast


  • Prepare pans: Grease one 9×5-inch or three 2×5-inch bread pans; set aside.
  • In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment.
  • In a medium bowl, whisk together all dry ingredients until thoroughly combined.
  • With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. On medium speed, beat about 10 minutes. Pour batter into pan(s). Cover; allow to rise approximately 1 hour.
  • Preheat oven to 375°F.
  • Bake for 60 minutes for the 9×5-inch loaf; 30 minutes for the 2×5-inch loaves; use a toothpick to test for doneness. When baking is complete, remove the pan(s) from the oven and wait for 10 minutes before removing the bread from pan. Cool on wire rack before slicing.


Get Bread Machine Method here.