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Gluten Free Pumpernickel Bread

bread image
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
1

Reviews

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.
  • 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.

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Review & Comments

Catherine | Reply

Will it work to cut this recipe in
half?

Red Star Yeast | Reply

Hi Catherine,
Yes it should work. Let us know how it turns out!

Happy baking!
Carol

Karen | Reply

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!

Red Star Yeast | Reply

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 | Reply

I’m wondering if instant potato flakes would make potato starch ? Thanks Sharon

Red Star Yeast | Reply

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 | Reply

5 stars
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.

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