Gluten Free Bread Recipe: Pumpernickel

I’ve been fortunate to get to know the gentlemen behind the Montana Gluten Free Company. They are warm and genuine and a lot of fun to be around. My husband and I had the chance to help them work their booth at a gluten free food fair. They are real farmers with a real desire to help. This is a gluten free bread recipe I developed using one of their gluten free mixes.
Rich and hearty, this gluten free bread recipe is not for the squeamish. It is a good copy cat to the real thing. This pumpernickel bread is great with thinly sliced beef and sauerkraut.

Gluten Free Bread Recipe: Pumpernickel Bread                                

1 pkg. Montana Gluten Free Bread Mix (any kind)
2  1/4 tbsp. yeast
1 Tbsp. sugar
1 Tbsp. instant coffee
2 Tbsp. unsweetened cocoa powder
1/2 tsp. caraway seeds
3 eggs, room temperature
1/4 cup oil
1 3/4 cup water between 110 and 115 degrees
1 tsp. cider vinegar ( I used Bragg’s brand)                                                                                          

In a stand mixer combine all the dry ingredients together.

Place the eggs, oil and vinegar in a medium bowl, stir together.
Add to the flour and mix. Slowly add the water until it looks like pound cake batter.
Mix for 4 minutes. Place in a 9×5 bread pan and bake at 350 for 45 to 60 minutes.

Or use a round spring form pan like I did. Sometimes you just want to get crazy.
Cool on a wire rack. Makes 1 loaf

The Montana Gluten Free Company has developed a gluten free flour blend that is high in protein, fiber and complex minerals and vitamins.

If you are looking to add a lot of nutrition into your diet, you should try out their gluten free bread mixes. I always preach about adding more of the “good stuff” for our tummies and health.

Happy Baking!
Team Gluten Free Farm Girl
If you like this recipe grab our cookbook: Gluten Free Bread Machine Cookbook
Full of recipes you can make in your bread machine with little fuss, it makes bread baking easy.

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