We love exploring new ways to recreate old-world breads that pack plenty of flavor. Our gluten free pumpernickel bread delivers that classic dark color and robust taste while staying gentle on sensitive stomachs. Each slice is firm yet moist making it perfect for sandwiches or a simple spread of butter.
Pumpernickel has its roots in Germany so we’re proud to share a version that doesn’t sacrifice taste. This loaf rises beautifully in our ovens and fills the kitchen with an irresistible aroma. We can’t wait to guide you through baking a loaf that’s wholesome comforting and filled with satisfying texture.
Ingredients
Below is a table with the components we use for our Gluten Free Pumpernickel Bread. Each item helps us achieve that dark color and rich flavor we love.
| Ingredient | Quantity |
|---|---|
| Gluten Free Whole Grain Flour Blend | 2 cups |
| Unsweetened Cocoa Powder | 3 tablespoons |
| Ground Flaxseed | 2 tablespoons |
| Molasses | 2 tablespoons |
| Warm Water | 1½ cups |
| Instant Yeast | 1 packet |
| Apple Cider Vinegar | 1 tablespoon |
| Caraway Seeds | 2 teaspoons |
| Salt | 1 teaspoon |
| Olive Oil | 2 tablespoons |
- Gluten Free Whole Grain Flour Blend gives our loaf a hearty base without gluten
- Unsweetened Cocoa Powder enhances the bread’s deep hue and adds faint bitterness
- Ground Flaxseed provides extra fiber and subtle binding power
- Molasses intensifies the bread’s color and adds gentle sweetness
- Warm Water brings moisture and activates the yeast in our dough
- Instant Yeast supports a reliable rise and airy texture
- Apple Cider Vinegar helps stabilize the crumb and boosts leavening
- Caraway Seeds offer the signature aroma that resembles rye bread
- Salt balances the flavors and highlights natural sweetness
- Olive Oil maintains moisture and softens the final crumb
Tools And Equipment
We gather our essential items to streamline our gluten free pumpernickel bread process. We keep these tools close:
- Large Mixing Bowl for combining our dry and wet ingredients
- Measuring Cups and Spoons for precise ratios
- Whisk or Wooden Spoon for blending cocoa powder, molasses, and other components
- 8-by-4-inch Loaf Pan or a similarly sized pan for shaping the loaf
- Kitchen Thermometer to confirm internal bread temperature
- Oven Thermometer for tracking oven heat
We often rely on a dough scraper to handle sticky dough. A stand mixer with a dough hook offers convenience if we prefer hands-free kneading. We check that all tools are clean and ready before we begin.
| Bread Type | Target Temp (°F) |
|---|---|
| Gluten Free Pumpernickel | 200 |
Prep Steps
Now that our tools are ready we can begin assembling our Gluten Free Pumpernickel Bread. We follow these steps to ensure a robust flavor and perfect texture.
Prepare The Dry Ingredients
- Position our large mixing bowl on the counter so we can comfortably add the components
- Add our gluten free whole grain flour blend then sift in the unsweetened cocoa powder for an even distribution
- Stir in the ground flaxseed to boost fiber content and give the dough extra binding power
- Sprinkle in the caraway seeds and salt ensuring these flavors integrate properly
- Use a whisk or wooden spoon to combine until no visible cocoa streaks remain
Prepare The Wet Ingredients
- Warm our water to about 110°F so we can help the instant yeast activate. We verify the temperature with our kitchen thermometer
- Whisk the molasses and apple cider vinegar into the water to build our bread’s signature tangy sweetness
- Sprinkle the instant yeast over the mixture and let it stand for a minute to dissolve
| Water Temperature (°F) | Yeast Activation Effect |
|---|---|
| 100 | Slower reaction |
| 110 | Optimal activation |
| 115 | Upper limit for yeast |
Directions
We combine our dry and wet components to create a hearty dough. We then shape the dough and let it rise before baking to perfection.
Combine And Knead
- Place the dry ingredients in a large bowl. We use the gluten free flour blend with unsweetened cocoa powder ground flaxseed caraway seeds and salt.
- Mix gently with a whisk or a wooden spoon until no cocoa remains on the surface.
- In a separate bowl stir together the warm water molasses and apple cider vinegar. Sprinkle the instant yeast on top until dissolved.
- Pour the yeast mixture into the dry ingredients. Mix for about 3 minutes until the dough looks thick and cohesive.
- If the dough seems stiff we add small splashes of warm water. We knead by hand or at low speed in a stand mixer for 5 minutes. The dough should feel firm and slightly tacky.
Shape And Proof
- Lightly oil our hands and the loaf pan.
- Gather the dough into a ball. We place it in the loaf pan and press gently to fill the corners.
- Cover with plastic wrap or a clean kitchen towel to prevent the dough from drying.
- Let the dough rest in a warm area for 30 to 45 minutes or until it rises about half its size.
Bake The Bread
- Preheat the oven to 350°F.
- Remove the cover and place the loaf pan in the oven. Bake for 30 to 35 minutes or until the internal temperature of the bread reaches 200°F.
- Carefully remove the pan and let the bread rest for at least 10 minutes. We then remove it from the pan and place it on a wire rack to cool completely.
| Step | Temperature | Time |
|---|---|---|
| Water For Yeast Activation | 110°F | Not Applicable |
| Oven Preheat | 350°F | Not Applicable |
| Knead | Not Applicable | 5 minutes |
| Proof | Room Temperature | 30 to 45 minutes |
| Bake | 350°F | 30 to 35 minutes |
| Final Bread Temperature | 200°F | Not Applicable |
Storage And Make-Ahead Instructions
We allow our Gluten Free Pumpernickel Bread to cool completely on a wire rack. Then we place the loaf in an airtight container to preserve its moist crumb and dense texture. We keep it away from direct sunlight. Our loaf stays fresh and tasty for a few days. For longer storage we slice and freeze individual portions.
Below is a quick reference guide:
| Storage Method | Duration | Tips |
|---|---|---|
| Airtight container at room temperature | 3 days | Keep it away from direct sunlight |
| Refrigerator in a sealed bag or container | 5 days | Extend shelf life in warm climates |
| Freezer (pre-sliced in a freezer-safe container) | 3 months | Separate slices with parchment for easy thawing |
For a quick make-ahead approach we prepare our dough up to the first rise. Then we cover it tightly and place it in the refrigerator overnight. The next day we let the dough return to room temperature before shaping it. This method helps develop flavor and lets us bake fresh bread at our convenience.
We always slice the leftover loaf before freezing so we can grab individual portions without thawing the entire loaf. We toast or rewarm frozen slices in a 350°F oven for about 10 minutes to enjoy a fresh and satisfying texture.
Conclusion
We can’t wait to see how you make this nutritious loaf your own Its robust aroma and dense texture bring a comforting taste to any meal
Whether you’re planning a hearty breakfast or a simple snack we love how this recipe fits perfectly into a gluten free lifestyle Let’s keep exploring new ways to enjoy this bread and share the joy of homemade baking
Frequently Asked Questions
What is gluten-free pumpernickel bread?
Gluten-free pumpernickel bread is a hearty loaf inspired by traditional German pumpernickel. It uses a blend of gluten-free whole grain flours, cocoa powder for dark color, and ground flaxseed for extra fiber. This bread has a moist yet firm texture, making it perfect for sandwiches or enjoying with just butter. Despite skipping traditional rye flour, it still delivers that rich flavor and aroma people love. Baking it at home allows you to savor the comforting smell and taste without worrying about gluten-related discomfort, creating an enjoyable and satisfying loaf for everyone.
Which key ingredients give this bread its dark color?
Unsweetened cocoa powder is the main ingredient contributing to this loaf’s deep brown hue. It also infuses a subtle, slightly bitter note that complements the sweet richness of the molasses. Together, they replicate the characteristic dark color of classic pumpernickel bread. Another helpful ingredient is ground flaxseed, which adds a nutty taste and helps with the bread’s dense texture. When combined with a carefully chosen gluten-free flour blend, these ingredients work perfectly to achieve the signature look and flavor of authentic pumpernickel bread.
What equipment is needed to bake gluten-free pumpernickel bread?
You’ll need a large mixing bowl, measuring cups and spoons, and an 8-by-4-inch loaf pan. A whisk or wooden spoon helps mix the dough, while a kitchen thermometer or oven thermometer keeps track of heat and internal temperature. A dough scraper makes handling sticky dough easier, and a stand mixer with a dough hook offers hands-free kneading convenience. Finally, ensure your oven reaches the correct baking temperature by double-checking with an oven thermometer. Preparing these tools ahead of time streamlines the baking process and helps to achieve successful results.
How should I store my gluten-free pumpernickel bread?
Let the loaf cool completely on a wire rack, then keep it in an airtight container. At room temperature, it stays soft and fresh for about three days. Moving it to the refrigerator extends its life to around five days, though it may dry out slightly. For longer storage, slice and freeze the bread for up to three months. Thaw individual slices at room temperature, then warm them lightly to restore a fresh, comforting feel. This approach ensures that you can enjoy a slice anytime without losing flavor or texture.
Can I make the dough in advance?
Yes. After mixing and letting the gluten-free dough rise once, you can cover it tightly and refrigerate overnight. This lets you bake fresh bread the next day without rushing through the preparation process. When ready to bake, allow the chilled dough to return to room temperature, then follow the usual shaping and baking steps. The rest in the fridge also enhances flavor development, making the resulting loaf even more delicious. This convenient make-ahead approach suits busy schedules or anyone wanting to serve warm, fragrant bread with minimal morning effort.