Indulge in the rich flavors of pumpernickel bread without gluten. This gluten-free pumpernickel bread recipe is super soft, flavorful, and perfect for sandwiches or as a snack. The addition of cocoa powder gives it a deep, dark color and a unique taste.
Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup gluten-free dark cocoa powder. 1/2 cup almond flour. 1/2 cup tapioca starch. 1/4 cup gluten-free molasses. 2 tsp instant coffee granules. 2 tsp active dry yeast. 1 1/2 tsp caraway seeds. 1 tsp salt. 1/2 tsp xanthan gum. 1/2 tsp apple cider vinegar. 1/2 cup warm water. 1/4 cup vegetable oil. 1/4 cup brewed coffee, cooled. 1/4 cup chopped walnuts optional. 1/4 cup raisins optional.
Instructions: Warm water, instant coffee granules, and active dry yeast should all be mixed together in a small bowl. Allow it to sit for 5 to 10 minutes until it foams up. In a big bowl, mix together almond flour, tapioca starch, cocoa powder, xanthan gum, caraway seeds, and salt. Make sure the flours are all gluten-free. Mixed yeast, gluten-free molasses, apple cider vinegar, vegetable oil, and brewed coffee should be added to the dry ingredients. Mix until you get a dough. If you want, you can add chopped walnuts and raisins. Turn on your oven to 350F 175C and grease a 9x5-inch 23x13 cm loaf pan. Place the dough in the pan that has been prepared. Use a wet spatula to smooth the top of the dough. After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Take the pumpernickel bread out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way through. Enjoy your tasty gluten-free pumpernickel bread by cutting it up.
Prep Time: 20 minutes
Cook Time: 45 minutes
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