Gluten-Free Pumpernickel-Style Bread

Ingredients

• 1 cup teff flour
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup tapioca starch
• 2 tablespoons psyllium husk powder
• 2 tablespoons unsweetened cocoa powder
• 2 1/4 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon caraway seeds
• 1 1/4 cups warm coffee (brewed, 110°F / 43°C)
• 3 tablespoons blackstrap molasses
• 2 tablespoons vegetable oil
• 1 tablespoon apple cider vinegar

Instructions

1. 1

   Whisk together the teff flour, GF flour, tapioca starch, psyllium husk powder, cocoa powder, yeast, salt, and caraway seeds.

2. 2

   In a separate bowl, combine the warm coffee, molasses, oil, and vinegar.

3. 3

   Pour the wet ingredients into the dry and mix thoroughly. The dough will be dark and sticky.

4. 4

   Transfer to a greased 8x4 inch loaf pan (smaller pan = taller loaf). Smooth the top with wet hands.

5. 5

   Cover and let rise in a warm place for 1-1.5 hours until the dough rises about 1 inch above the rim.

6. 6

   Preheat your oven to 350°F (175°C).

7. 7

   Bake for 50-55 minutes until the internal temperature reaches 200°F (93°C) and the crust is firm.

8. 8

   Let cool in the pan for 15 minutes, then turn out onto a wire rack.

9. 9

   Let cool completely before slicing — this bread slices best when fully cooled or even the next day.

10. 10

    Slice thinly. This bread is dense by design and pairs beautifully with smoked salmon, mustard, or strong cheese.

Recipe Variations

• →Deli-Style: Slice very thin and use for open-faced sandwiches with cream cheese, smoked salmon, and capers.
• →Seeded Pumpernickel: Add 2 tablespoons each of sunflower and flax seeds to the dough.

Nutrition Facts

Per serving