This gluten-free pumpernickel bread is perfect for toasting and spreading with cream cheese or butter, or for making sandwiches, or dipping in soups. Made with teff flour for fiber and texture, this beautifully dark pumpernickel bread recipe is going to be a favorite, so make sure to keep it handy! Bake a loaf or two and freeze to enjoy homemade bread anytime. Totally dairy-free too, but no one would care!
Nothing makes my day better than a freshly baked loaf of bread, and having the aroma of fresh bread wafting around my kitchen makes any situation feel better.
If you’ve followed along this blog for a while, you might know that I love homemade bread, and some of our absolute favorite gluten free bread recipes include:
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Traditionally, pumpernickel bread is a dense and slightly sweet bread that is a dark brown in color. While it was originally peasant food, pumpernickel has become more popular.
Originating in Germany, the European version is usually denser and made up of a combination of sourdough, rye flour and rye berries (also known as rye bread).
The North American version usually also includes wheat flour, as well as colorings to create the desired dark brown appearance and uses yeast instead of sourdough.
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Is there gluten in pumpernickel bread? Here’s the deal. The traditional version of pumpernickel is made of rye and sometimes wheat, which both include gluten. So the normal pumpernickel you find in the supermarkets or delicatessens will usually not be suitable for Celiacs.
In my version, I really enjoy the sweetness of the bread, the richness of taste that it has from the molasses and cocoa powder, and the fact that this recipe results in a slightly less more fluffy texture (
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum (if using), teff flour, psyllium husk powder, unsweetened cocoa powder, baking powder, instant yeast, sugar and salt. Whisk well to combine.
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Add the molasses, sunflower oil, vinegar, warm water, and beaten eggs to the large bowl with the dry ingredients. Mix well until you get a wet, sticky dough that resembles brown cake batter.
Let the dough rise in a warm place away from any drafts for at least 30 minutes until it has doubled in size.
Bake the dough for 50 to 60 minutes until the gluten-free pumpernickel bread is dark brown on top and sounds hollow when tapped.
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Allow the gluten-free pumpernickel bread to cool for at least 10 minutes in the loaf pan before removing it and letting it cool completely at room temperature on a cooling rack.
The traditional version of pumpernickel is made of rye and sometimes wheat, which both include gluten. So the normal pumpernickel you find in the supermarkets or delicatessens will usually not be suitable for Celiacs or those on a gluten-free diet.
To store, place the cooled pumpernickel loaf in anairtight containeror wrap it in various layers ofplastic wrap, then store in the refrigerator for up to 5 days.
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Yes you may! To freeze, wrap the cooled gluten-free pumpernickel in various layers of plastic wrap and freeze for up to 2 months. Let loaf thaw completely overnight in the refrigerator before slicing.
Because this gluten-free pumpernickel bread tends to be slightly on the sweet side, it pairs really well with cream cheese, egg salad, sliced onions, cucumbers and even mustard. It is also great with soups such as this gluten-free tomato soup, our creamy pumpkin soup, and carrot turmeric soup.
I don’t own a bread maker, so I’ve not personally made it in a bread machine. However, I believe you can select the gluten-free setting on your bread machine, then follow the manufacturer’s instructions and it should work.
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P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a very dense final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, so I recommend adding it if your gluten-free flour blend does not already include it.
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Teff Flour: I used teff flour to give the pumpernickel dough its characteristically darker color and high-fiber texture. However, you may also use a mix of wholegrain gluten-free flours such as buckwheat flour, millet flour, sorghum flour and brown rice flour if you prefer.
Psyllium Husk Powder: Psyllium husk powder helps to better bind the ingredients together and gives the dough the elasticity required when it is rising and to maintain its dome shape once risen.
Cocoa Powder: I’ve added unsweetened cocoa powder give the pumpernickel loaf its traditionally darker color. You may also use equal amounts of unsweetened cacao powder if you prefer.
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Baking Powder: This bread recipe using both baking powder and yeast to give the dough extra rising power. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Instant Yeast: I like using instant yeast because there is no pre-activation time required, and you can mix the yeast directly with the dry ingredients. If you only have active dry yeast, simply activate it beforehand with the warm water and sugar before adding it to the other ingredients.
Sugar: Sugar is needed as “food” for the yeast to feed on in order to produce the gases required for making the dough rise. I used while sugar, but you can also use light brown sugar or dark brown sugar if you prefer.
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Molasses: In addition to the cocoa powder, the molasses also adds to the rich brown color of the loaf once fully baked. You may also use honey, maple syrup, or agave nectar if you prefer.
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may use other vegetable oils such as olive oil, melted coconut oil, or avocado oil if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee if you like.
Vinegar: Vinegar creates an acidic environment that reacts with the alkaline nature of baking powder to create the gases which cause the air bubbles in bread dough to form. You may also use equal amounts of apple cider vinegar if you prefer.
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Warm Water: Make sure that the water used is between 105F to 115F, because the warmth is needed to activate the yeast, but if the water is too hot, it will kill the yeast instead. Alternatively, if you prefer, you can also use warm dairy-free milk (such as almond milk, cashew milk, rice milk, or oat milk).
Eggs: Eggs help to bind the ingredients together, as well to give the bread dough rise. I have not tried making this recipe without eggs, but if you are allergic to eggs, you can try substituting the eggs with acquafaba or an egg-replacer. (
If you do make this recipe without eggs, please let me know how it goes in the comments below. I’d love to know!
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Storing/Freezing: To store, place the cooled pumpernickel loaf in an airtight container or wrap it in various layers of plastic wrap, then store in the refrigerator for up to 5 days. To freeze, wrap the cooled gluten-free pumpernickel in various layers of plastic wrap and freeze for up to 2 months. Let loaf thaw completely overnight in the refrigerator before slicing.
Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.April 17, 2023 Anti-Inflammatory | Appetizers | Breads | Breakfast | Candida diet | Celiac-friendly | Dairy-free | Diabetic-friendly | Gluten-free | GMO-free | Hypo-allergenic | Low-Carb | Nightshade-free | Paleo Diet | Quick & Easy | SCD & GAPS diets | Snacks | Vegetarian
If you’re a fan of authentic old-world breads, you’ll love the subtle flavors of this dark rye loaf. Pleasantly dense with hints of fennel and caraway, one bite transports me to Eastern Europe. Except this recipe is 100% gluten and grain-free! Instead of flour, it uses almond meal and chia seeds, which bind and give the texture of old-fashioned yeasted breads. This bread slices and toasts beautifully, so it’s great for sandwiches or your morning toast. Even better, it’s loaded with protein and whole-food nutrition. Sweetener is optional—I suggest a bit of raw honey. Try this bread toasted and spread
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