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

Scale

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