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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.
Yield 1 (9×5-inch) loaf
Ingredients
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
Instructions
- 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.
Notes
Get Bread Machine Method here.
Review & Comments
Heather | •
Is there a good sub for the dry milk powder for dairy allergies?
Hi Heather – You may substitute with a plant-based/non-dairy milk powder
Happy baking!
Catherine | •
Will it work to cut this recipe in
half?
Hi Catherine,
Yes it should work. Let us know how it turns out!
Happy baking!
Carol
Karen | •
All other bread machine recipes call for mixing all the dry ingredients *except* the yeast then adding the yeast last in a little well on top of the dry ingredients. Why does this recipe call for mixing the yeast with the dry ingredients before adding to the bread machine? Thanks!
Hi Karen,
Great question! If you are not using the delayed option on the bread machine, it is ok to blend the yeast with the other dry ingredients. If you are using the delay setting, it is better to add the yeast on the top of the flour in a ‘well’ to protect it from the salt, sugar and other ingredients in the recipe.
I hope you will find this information helpful.
Happy baking!
Carol
Sharon Campbell | •
I’m wondering if instant potato flakes would make potato starch ? Thanks Sharon
Dear Sharon,
Potato starch is a very fine white flour that is excellent for baking when combined with other flours. Potato flour and potato flakes can not be substituted for potato starch. Potato starch is sometimes labeled potato starch flour. More gluten-free baking tips can be found at this link:
https://redstaryeast.com/tips-troubleshooting/gluten-free-tips/
Happy baking!
Carol
Jen | •
Just made this recipe and it’s terrific. Thank you!
I skipped the orange zest because I didn’t have one. I can see where it would add flavor but it wasn’t missed. I used water that was 120F. I also turned it into 8 rolls rather than one loaf.