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Gluten Free Pumpernickel Bread:
In a large bowl combine with a wire whisk:
1 Cup Bob's Red Mill Gluten Free Brown Rice Flour
½ Cup Bob's Red Mill Gluten Free Teff Flour
½ Cup Arrowhead Mills Gluten Free Buck Wheat Flour
½ Cup Potato Starch
½ Cup. Tapioca Starch
1 TBL. Xanthan Gum
1 tsp. Salt
1 TBL. Caraway Seeds
1 TBL. Cocoa Powder
3 TBL. Sugar
3 tsp. Active Dry Yeast
In a Kitchenaid bowl add:
1 ½ Cups Milk warmed to 110*
3 Eggs: (Beaten with a fork) Room temperature
3 TBL. Molasses
3 TBL. Vegetable Oil
1 tsp. Apple Cider Vinegar
1 tsp. Finely Grated Orange Peel (Optional)
Mix on low speed to combine
With the Mixer on low speed slowly add the Flour Mixture. Use a Rubber Spatula to scrap the bowl.
After all the flour has been mixed in turn the Mixer to Medium High and Beat for 5-10 Minutes.
Spray a round 8-9" Ceramic Baking Dish with Cooking Spray or a 9X5 Loaf Pan
Use a Rubber Spatula dipped in warm water to help evenly spread out the dough.
Cover the dough with Plastic wrap that has been sprayed with Cooking Spray.
Rise in a warm place for 30-40 Minutes or until risen
Bake in a Preheated 375* Oven for 45 Minutes or until done.
I use a Digital Thermometer, Inserted into the middle of the bread, when it reaches an internal temperature of 205* the Bread is done.
Cool in the Pan for 5 Minutes.
Remove from the Pan and cool on a wire rack.
This bread freezes wonderfully in a Ziplock Bag.
Bob's Red Mill Flours: http://www.bobsredmill.com/
Arrowhead Mills: http://www.arrowheadmills.com/
I like to use my Bosch Meat Slicer to get even slices of Bread.
Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
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