Gluten-Free Pumpernickel Bread
Dark, aromatic, and deeply satisfying
Traditional pumpernickel bread is known for its dark color, dense crumb, and rich, slightly sweet flavor. While classic versions rely on rye flour and long fermentation, this gluten-free pumpernickel bread recreates the signature taste and texture using carefully chosen gluten-free flours, cocoa, coffee, and molasses.
The result is a moist, sliceable loaf with bold flavor—perfect for sandwiches, toast, or serving alongside soups and cheeses.
Ingredients (1 loaf)
Dry Ingredients
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1½ cups (210 g) gluten-free all-purpose flour (with xanthan gum)
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½ cup (60 g) sorghum flour
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¼ cup (30 g) buckwheat flour
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2 tbsp unsweetened cocoa powder
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2 tbsp ground flaxseed
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2 tsp instant yeast
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1½ tsp salt
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1 tsp caraway seeds (optional but traditional)
Wet Ingredients
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1 cup (240 ml) warm brewed coffee (or water)
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2 tbsp molasses
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2 tbsp apple cider vinegar
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2 tbsp olive oil
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1 tbsp honey or maple syrup
Instructions
Step 1: Prepare the Pan
Grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper. Set aside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together all gluten-free flours, cocoa powder, flaxseed, yeast, salt, and caraway seeds until evenly combined.
Step 3: Add Wet Ingredients
Add warm coffee, molasses, vinegar, oil, and honey to the dry mixture.
Using a spoon or stand mixer, mix thoroughly for 2–3 minutes until a thick, sticky batter forms. Gluten-free bread dough should resemble thick cake batter, not kneadable dough.
Step 4: Rise
Transfer batter into prepared pan and smooth the top with a wet spatula.
Cover loosely and let rise in a warm place for 45–60 minutes, until the loaf rises slightly above the pan.
Step 5: Bake
Preheat oven to 180°C (350°F).
Bake for 45–50 minutes, until firm on top and internal temperature reaches about 96°C (205°F).
If browning too quickly, tent loosely with foil during the last 15 minutes.
Step 6: Cool Completely
Remove from pan and cool fully on a wire rack before slicing. This step is essential for proper texture.
Flavor & Texture Notes
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Dark, earthy flavor from cocoa and coffee
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Mild sweetness from molasses and honey
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Dense but moist crumb, true to pumpernickel style
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Aromatic finish with optional caraway seeds
Tips for Success
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Use a high-quality gluten-free flour blend
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Do not over-rise—gluten-free dough rises once
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Always cool completely before slicing
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Store wrapped to retain moisture
Variations
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Seeded Pumpernickel: add sunflower or pumpkin seeds
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Oil-Free: replace oil with applesauce
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No Coffee: substitute warm water or chicory
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Extra Rye-Like Flavor: add ½ tsp ground coriander
Serving Suggestions
This bread is excellent with:
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Cream cheese or dairy-free spreads
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Smoked salmon
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Sharp cheeses
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Hearty soups and stews
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Open-faced sandwiches
Storage
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Store wrapped at room temperature for 2 days
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Refrigerate up to 5 days
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Freeze sliced for up to 2 months
Why This Recipe Works
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Balanced gluten-free flours for structure
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Cocoa and coffee recreate classic pumpernickel depth
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Vinegar improves crumb and shelf life
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Moist, sturdy slices ideal for savory toppings
Final Thoughts
This Gluten-Free Pumpernickel Bread delivers everything you expect from a classic loaf—bold flavor, dark color, and satisfying texture—without the gluten. It’s a dependable recipe for anyone who misses traditional rye-style bread or wants a hearty gluten-free option.