Gluten-Free Pumpernickel Bread
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This gluten-free bread is great for sandwiches!
Category Gluten-Free Serves 2 loaves
Cooking Time 03:17 Kid Friendly Yes
Gluten-Free Pumpernickel Bread
0
 
Share this recipe
Facebook Pinterest
This gluten-free bread is great for sandwiches!
Category Gluten-Free
Serves 2 loaves
Cooking Time 03:17
Kid Friendly Yes
 
 
 
Fleischmann's® Mazola®
 
 
Ingredients
 
1-1/2 cups water
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
1 tablespoon sugar
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1/2 cup nonfat dry milk
1 tablespoon cocoa powder
1 tablespoon minced onion
2-1/2 teaspoons xanthum gum
1-1/2 teaspoons salt
1 teaspoon instant coffee
1 teaspoon sugar
1/2 teaspoon caraway seed
3 tablespoons molasses (full flavor molasses is recommended)
1 teaspoon vinegar
3 eggs
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
 
Instructions
 

Heat water until warm (100º to 110ºF).  Add yeast and 1 tablespoon sugar.  Allow to stand for 5 to 10 minutes. 

Whisk together brown rice flour, potato starch, tapioca flour, milk, cocoa, onion, xanthum gum, salt, coffee, 1 teaspoon sugar and caraway seed in a large mixer bowl. 

Combine molasses, vinegar, eggs and oil in a medium bowl until well blended.  Add molasses mixture and yeast mixture to dry ingredients.  Beat on high speed for 2 minutes. 

Cover bowl and allow dough to rise until doubled in size, about 1 to 1-1/2 hours. 

Mix dough on medium high speed for 2 minutes.  Portion dough evenly into 2 greased 8-1/2 x 4-1/2-inch loaf pan.  Cover and let dough rise until doubled in size about 1 to 1-1/2 hours. 

Bake for 18 to 22 minutes in a preheated 375ºF oven.  Cool on wire rack. 

 
 
 
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