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Gluten-Free Pumpernickel Bread

  • Beginner
  • 2 loaves
  • 1 hr 50 min
Baking Success Or Baking Mess


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 Oil


Heat water until warm (100° to 110°F). 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 375°F oven. Cool on wire rack.

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