Gluten-Free Pumpernickel Bread (Dairy-Free) Recipe
Introduction
This Gluten-Free Pumpernickel Bread is rich, moist, and perfectly dairy-free, making it an excellent choice for those with dietary restrictions. With its deep flavor and tender crumb, it’s a delicious alternative to traditional pumpernickel that everyone can enjoy.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 3/4 teaspoon xanthan gum (omit if your flour blend already includes it)
- 3/4 cups teff flour
- 2 tablespoons psyllium husk powder
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 1/4 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup molasses
- 1/3 cup sunflower oil
- 1 teaspoon vinegar
- 1 1/3 cups warm water (between 105°F to 115°F)
- 2 large eggs, beaten
Instructions
- Step 1: Grease an 8″ x 4″ metal loaf pan and preheat your oven to 350°F. Position the oven rack in the middle.
- Step 2: In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if using), teff flour, psyllium husk powder, cocoa powder, baking powder, instant yeast, sugar, and salt until well combined.
- Step 3: Add the molasses, sunflower oil, vinegar, warm water, and beaten eggs to the dry ingredients. Mix thoroughly until the dough is wet and sticky, similar to brown cake batter.
- Step 4: Transfer the dough to the greased loaf pan and smooth the top with a wet spatula.
- Step 5: Let the dough rise in a warm, draft-free spot for at least 30 minutes, or until it doubles in size.
- Step 6: Bake for 50 to 60 minutes, until the loaf is dark brown on top and sounds hollow when tapped.
- Step 7: Cool the bread in the pan for 10 minutes, then remove and let it cool completely on a wire rack before slicing.
Tips & Variations
- If your gluten-free flour already contains xanthan gum, you can skip adding extra to avoid a gummy texture.
- Use a dark loaf pan for a deeper crust color, which complements the pumpernickel flavor.
- Try swapping sunflower oil for avocado oil for a slightly different richness.
- To enhance the molasses flavor, add a teaspoon of instant coffee granules to the dry mix.
Storage
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast or warm slices as needed. Avoid refrigerating, as it can dry out gluten-free bread quickly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this bread vegan?
This recipe uses eggs for structure and moisture, which can be challenging to replace when gluten-free. However, you might try substituting each egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes) although results may vary.
What if I don’t have teff flour?
Teff flour adds a unique flavor and nutrition, but you can substitute it with an equal amount of sorghum or millet flour for a similar texture and taste.
Print
Gluten-Free Pumpernickel Bread (Dairy-Free) Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This gluten-free, dairy-free pumpernickel bread is a deliciously rich, dark loaf made with teff flour, cocoa, and molasses that delivers a true pumpernickel flavor without traditional rye flour. Perfect for those avoiding gluten and dairy, this bread uses psyllium husk for texture and rises beautifully to give a moist, tender crumb with a slightly sweet and earthy taste.
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 3/4 teaspoon xanthan gum (omit if your flour blend already includes it)
- 3/4 cups teff flour
- 2 tablespoons psyllium husk powder
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 1/4 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
Wet Ingredients
- 1/4 cup molasses
- 1/3 cup sunflower oil
- 1 teaspoon vinegar
- 1 1/3 cups warm water (between 105°F to 115°F)
- 2 large eggs, beaten
Instructions
- Preheat and Grease: Grease an 8″ x 4″ metal loaf pan thoroughly. Preheat your oven to 350°F and position the oven rack in the middle slot to ensure even baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if using), teff flour, psyllium husk powder, unsweetened cocoa powder, baking powder, instant yeast, sugar, and salt until well combined.
- Add Wet Ingredients: Pour the molasses, sunflower oil, vinegar, warm water, and beaten eggs into the bowl with the dry ingredients. Mix thoroughly until a wet, sticky batter forms that resembles brown cake batter in texture.
- Transfer to Loaf Pan: Spoon the dough into the prepared loaf pan and use a wet spatula to smooth the top evenly.
- Let Rise: Place the loaf pan in a warm, draft-free location and allow the dough to rise for at least 30 minutes, or until it doubles in size.
- Bake Until Ready: Bake the dough in the preheated oven for 50 to 60 minutes. The loaf is ready when the top is dark brown and it sounds hollow when tapped.
- Cool Fully: Let the bread cool in the pan for about 10 minutes before removing it. Transfer it to a wire rack to cool completely at room temperature.
- Slice and Enjoy: Once fully cooled, slice the gluten-free pumpernickel bread and enjoy its rich, hearty flavor.
Notes
- Make sure the water temperature is between 105°F and 115°F to activate the yeast properly without killing it.
- If your gluten-free flour blend already contains xanthan gum, omit the additional xanthan gum from the recipe.
- Psyllium husk powder helps give the bread structure and moisture; do not substitute it with whole psyllium husks.
- Allow the bread to cool completely before slicing to avoid crumbling.
- This bread stores well in an airtight container for up to 3 days or can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: gluten-free bread, dairy-free pumpernickel, teff flour bread, psyllium husk bread, healthy gluten-free baking, vegan bread without dairy
