Wednesday, April 14, 2021

Gluten Free Pumpernickel Bread

 I make this for Paul cause he doesn’t need to be grain free just gluten free! 

Moms Gluten Free “Pumpernickel” Bread

1 cup each Brown Rice and Tapioca Flour

1 cup Chickpea Flour

½ cup each Buckwheat Flour and Carob Powder

¼ cup Flax Meal

1 teaspoon Baking Soda

2 teaspoon Xanthum Gum

1 teaspoon salt

2 teaspoons instant yeast

2 Tablespoons Instant Milk Powder

1 ½ cups warm water

1/3 cup dark molasses

1/3 cup Extra Virgin Olive Oil

4 Eggs, beaten

Bread-Maker:  If using this method, thoroughly mix all the wet ingredients and place in pan.  Whisk together all the dry ingredients except the yeast, and put into centre of liquid.  Make a dent in the top and add the yeast.  Bake on the instant setting for a large loaf.  Maybe it’s my bread-maker, but I find this method leaves the loaf slightly under-done.

Manual Method:  (My preference).  Heat oven to 150 degrees F.  Thoroughly whisk together all the dry ingredients, including the yeast, in a large bowl.  Thoroughly mix all the wet ingredients, then add to the dry ingredients in installments until evenly mixed.  Do not over mix. Turn into a lightly greased 9” round spring-form pan or large loaf pan.  Turn oven off and put pan in oven for 1 ½ to 2 hours to rise.  Pre-heat oven to 350 degrees then put pan back in to bake, about 1 hour or so.  Let cool completely before attempting to slice.

Bon Appetite 


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