#pumpernickelbread

Indulge in the rich flavors of pumpernickel bread without the gluten or animal products. This gluten-free vegan version boasts a soft texture and deep, aromatic taste.

Ingredients: 1 1/2 cups gluten-free flour blend gfJules recommended. 1/2 cup almond flour. 1/2 cup tapioca starch. 1/4 cup cocoa powder. 1 tablespoon instant coffee powder. 2 teaspoons caraway seeds. 1 teaspoon salt. 1 tablespoon molasses. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1 1/4 cups warm water. 1 packet 2 1/4 teaspoons active dry yeast. 2 tablespoons olive oil.

Instructions: In a large mixing bowl, combine the warm water, maple syrup, and yeast. Let it sit for about 5 minutes until foamy. Add olive oil, molasses, and apple cider vinegar to the yeast mixture. Stir well. In another bowl, whisk together gluten-free flour blend, almond flour, tapioca starch, cocoa powder, instant coffee powder, caraway seeds, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until well combined and forming a dough. Transfer the dough to a greased loaf pan, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Preheat the oven to 350F 175C. Bake the bread for 35-40 minutes, or until it sounds hollow when tapped on the bottom. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 40 minutes

Indulge in the rich flavors of pumpernickel bread without gluten. This gluten-free pumpernickel bread recipe is super soft, flavorful, and perfect for sandwiches or as a snack. The addition of cocoa powder gives it a deep, dark color and a unique taste.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup gluten-free dark cocoa powder. 1/2 cup almond flour. 1/2 cup tapioca starch. 1/4 cup gluten-free molasses. 2 tsp instant coffee granules. 2 tsp active dry yeast. 1 1/2 tsp caraway seeds. 1 tsp salt. 1/2 tsp xanthan gum. 1/2 tsp apple cider vinegar. 1/2 cup warm water. 1/4 cup vegetable oil. 1/4 cup brewed coffee, cooled. 1/4 cup chopped walnuts optional. 1/4 cup raisins optional.

Instructions: Warm water, instant coffee granules, and active dry yeast should all be mixed together in a small bowl. Allow it to sit for 5 to 10 minutes until it foams up. In a big bowl, mix together almond flour, tapioca starch, cocoa powder, xanthan gum, caraway seeds, and salt. Make sure the flours are all gluten-free. Mixed yeast, gluten-free molasses, apple cider vinegar, vegetable oil, and brewed coffee should be added to the dry ingredients. Mix until you get a dough. If you want, you can add chopped walnuts and raisins. Turn on your oven to 350F 175C and grease a 9x5-inch 23x13 cm loaf pan. Place the dough in the pan that has been prepared. Use a wet spatula to smooth the top of the dough. After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Take the pumpernickel bread out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way through. Enjoy your tasty gluten-free pumpernickel bread by cutting it up.

Prep Time: 20 minutes

Cook Time: 45 minutes