Gluten Free Mama’s Pumpernickel Bread has got to by the best homemade gluten free bread ever! It is packed full of flavor, moist, soft and has the best texture. It’s my new favorite. I am so excited to share this with you!
I started working on my new cookbook a few weeks ago, Gluten Free Mama’s 101 Best Tasting Gluten Free Breads. I have been compiling a list and selection for a while now. I noticed that I really haven’t seen a pumpernickel bread that is gluten free yet, so I set out on the challenge. Pumpernickel is a dense bread that is a little on the sweet side and is often used using molasses as a sweetener, rye flour and even coffee! Oh, did I say rye and gluten free in the same paragraph? Yes, I did! No, I don’t use Rye Flour….this is a “Mock Pumpernickel” bread. If you like Rye Bread, I also have a “Mock Rye Bread” that is gluten free in my second cookbook, “In the Kitchen with Gluten Free Mama”. My rye bread will also be a featured recipe it the new cookbook. This bread was so good that I just couldn’t wait to share it with you so I decided not to wait for the cookbook, sharing with you today. I hope you like it as much as I do!
So Pumpernickel…what is it all about? Pumpernickel Bread has been around since about 1450. It is thought to have originated from Germany. It was popularly known for its dark color, sweet flavor and chocolate and coffee flavors. German pumpernickel is traditionally made using a sourdough starter and it produces a Maillard reaction thus causing the bread to have a deep brown color and dark chocolate and coffee flavors, but we will not be doing that with this recipe. America has it’s own version of pumpernickel using ingredients like molasses to give it its color and sweet flavor, and we also use actual coffee and chocolate to mimic the flavors of the traditional German pumpernickel and of course uses rye flour. What I have done is try to gather the traditional flavors and color that are in pumpernickel and put them into a gluten free bread, giving us a bread that is so closely similar, we won’t be able to tell the difference. I use molasses to give it’s sweetness, coffee and chocolate to give it its dark color, ground flaxseed to give it an earthy flavor in place of rye flour. I think you will like my gluten free version. I took it to a church retreat this past weekend to see if it was just me who liked this bread so much and everyone seemed to rave over the bread. I had even sliced it the night before thinking it was going to be served that night and it wasn’t served until the next day and it was still soft and delicious. I made an extra batch of the bread as pull-apart rolls just in case one didn’t turn out and ate 3 rolls all by myself Friday evening. It was so good, I just couldn’t stop eating it!
We served our pumpkernickel with soup, but it is also good as a stand alone roll served with any dinner, sliced and made as Reuben Sandwiches or Patty Melts, or just slathered with butter and just eaten as an afternoon snack. Have fun with this bread, make it as a Pull-Apart Rolls (Click Here to see how), make it a round bread by baking in a round dish like Corningware (Slash a cross shape at top so air can release), bake as mini loaves and slice length-wise for sandwiches or width wise to serve with soup, or in 4 inch cake pans by Wilton to have a normal size sandwich. For baking times and all of the different pans you can use for baking gluten free breads, see Gluten Free Mama’s Gluten Free Bread Baking Guide.(Click Here) I hope you enjoy this bread and if you do make it, pop back over and let us know what you think.
- ¾ cup warm water
- 1 Tbsp. yeast
- 1 Tbsp. sugar
- 2 ¾ cups Mama’s Almond or Coconut Blend Flours
- ½ cup ground flaxseed
- 1 Tbsp. caraway seeds
- 3 Tbsp. cocoa (dark or regular unsweetened)
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 ½ tsp. xanthan gum
- ½ cup warm milk or dairy free milk
- 2 tsp. instant coffee granules
- ¼ cup oil (canola, soy, corn or melted coconut oil)
- ¼ cup molasses
- 1 egg
- In a liquid measuring cup whisk together water, yeast and sugar. Set aside until foamy.
- In a stand mixer, add flour, ground flaxseed, caraway seeds, cocoa, sugar, salt and xanthan gum. Mix to combine.
- Warm milk in microwave for about 30 seconds. Add coffee granules and mix well.
- With mixer running on low speed, slowly pour in yeast mixture, then warm milk mixture, oil, molasses and egg. Turn mixer off, scrape down sides of bowl.
- Turn mixer on high speed and mix for 1-2 minutes.
- Spread batter into desired pans. Put warm water into a small bowl. Dip finger in warm water and press out all rough edges of dough and shaping dough as desired. Cover with a dry towel and place in warm place for 1 ½ -2 hours.
- Bake at 400°. Pull-Apart Rolls- Bake for 30 minutes. (Cover last 10 minutes), 6 inch round-Bake for 45-50 minutes (Cover last half), 4x8 Bread Pan- Bake for 60 minutes (Cover last 30 minutes),Mini Bread Pans- Bake for 30 minutes. (Cover last 10 minutes), 4 inch Cake Pans- Bake for 26-28 minutes (Cover last 10 minutes)
If you don't have instant coffee granules, you can use ½ cup coffee in place of the ½ cup milk.
Mama’s Almond or Coconut Blend Flour ~ Yes you can use any gluten free flour, but have better tasting and better texture results using Mama’s Flours! They are the perfect blend, light texture and not gritty! Purchase here!