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gluten free pumpernickel loaf gfJules.com

Positively Perfect Gluten Free Pumpernickel

How is it possible to get authentic pumpernickel flavor from a gluten free bread? With this recipe and gfJules Flour!
4.54 from 84 votes
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Course: Homemade Gluten Free Breads
Cuisine: Bread
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 45 minutes
Total Time: 1 hour 40 minutes
Calories: 110kcal
Author: Jules Shepard

Ingredients
  

  • ½ cup water or plain yogurt using water the bread will rise higher*
  • ½ cup apple cider or apple juice or gluten free beer
  • 2 large eggs + 2 egg whites
  • 3 Tablespoons molasses or dark agave nectar or pure maple syrup
  • 3 Tablespoons olive oil
  • 3 Tablespoons apple cider VINEGAR
  • 2 cups 270 grams gfJules® All Purpose Flour
  • 1 cup buckwheat or millet flour certified gluten-free or 1 cup/140 grams gfJules Corn-Free Multigrain Flour Blend
  • ¼ cup milk powder dairy or non-dairy NOT reconstituted (Coconut Milk Powder) or almond meal
  • 3 Tablespoons granulated sugar or unrefined coconut palm sugar
  • 1 Tablespoons cocoa powder unsweetened, not “Dutched”
  • 1 ¼ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 Tablespoon caraway seeds optional
  • 1 -2 teaspoons orange peel grated (optional)
  • 2 ¼ teaspoons rapid rise yeast 1 packet (Red Star® Quick Rise)

Instructions

Mixer/Oven Method:

  • Bring all wet ingredients to room temperature (including eggs). Mix eggs, molasses, oil and cider vinegar in a large mixing bowl.  Combine dry ingredients, including yeast, in a separate bowl and whisk well.
  • Slowly stir the dry ingredients into the wet, adding the water and apple cider last to help keep flour dust in the bowl while mixing.  Continue to mix on medium speed until all lumps are smooth, approximately 2-3 minutes. The batter will be very wet like a cake batter, not like a typical bread dough.
  • Meanwhile prepare one 9×5 inch bread pan and three mini loaf pans, or two 9×5 inch bread pans or one 12×4 1/2 inch Pullman bread pan by oiling well or lining with parchment.
  • Pour batter into pans, but do not fill more than 2/3 full.  Cover with oiled parchment paper and allow to rise for 45 minutes in a warm place like an oven set to 200°F then turned off. Watch to be sure the loaves do not rise above the top of the pans.
  • Preheat oven to 350°F (static) or 325°F (convection) and bake mini loaves for 15-20 minutes, larger loaves for 35-40 minutes, removing only when internal temperature is at least 205°F and a toothpick or skewer inserted into the center of each loaf comes out clean.
  • Allow to cool for 5-10 minutes in the pan before removing to finish cooling on a wire rack.  Slice once cooled.  Keep fully cooled loaves in a zip-top bag at room temperature.
  • Bread machine method (3lb loaf):This recipe makes a large loaf, so set your bread machine to its largest loaf setting (3lbs if that's an option). Because of the size of the loaf, a typical bread machine cycle may not bake it all the way through. Be prepared to add time at the end of the bake cycle, either on the machine if it will allow it, or by preheating your oven to 350° F and moving the bread pan to the preheated oven to add bake time.
  • The bread may sink in the middle somewhat (I've made several of these breads in various breadmakers, and they sometimes look a little funny on the top edge (a little like bat's ears - my kids love it, actually!), but the crumb is still gorgeous and the loaf should still cook all the way through, once it's reached an internal temperature of 205 - 210° F).
  • Bring all wet ingredients to room temperature, whisk together, then pour into the bread pan. Whisk together dry ingredients (except for yeast) in a separate bowl, then pour on top of the wet ingredients in the pan.  Make a well in the center with your finger, then pour in yeast.
  • Set bread maker to gluten-free bread setting, OR, if your machine does not have a gluten-free setting, use “Dough” setting or a setting for mixing and rising only. Do not let the machine “punch-down” the bread or set for second rise. After rising, set machine to “Bake” for 60 minutes.
  • Remove only when the bread has come to an internal temperature of 205-210°F. If necessary, add bake time to the bread machine or when finished the bread machine cycle, finish baking in an oven preheated to 350°F.
  • Leave bread in the pan for 5-10 minutes before inverting gently to remove. Finish cooling on a wire rack and slice when cooled. Keep fully cooled loaves in a zip-top bag at room temperature.

Notes

Water helps the bread to rise higher; yogurt helps it to stay fresh longer. You can also use a mixture of the two liquids, if you prefer.
Nutrition Facts
Positively Perfect Gluten Free Pumpernickel
Serving Size
 
1
Amount per Serving
Calories
110
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Cholesterol
 
24
mg
8
%
Sodium
 
289
mg
13
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.