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.
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