Pumpernickel Beer Bread- Gluten Free
Ingredients
- 2 large eggs + 2 egg whites
- 3 tbsp molasses or maple syrup
- 3 tbsp olive oil
- 3 tbsp apple cider vinegar
- 2 cups Gluten Free & More high- protein flour blend
- 1 cup buckwheat flour
- 1/4 cup So Delicious unsweetened coconut milk
- 3 tbsp coconut sugar
- 1 tbsp pure cocoa
- 1 1/4 sea salt
- 1 tsp baking soda
- 1 tbsp caraway seeds
- 1 tsp orange juice
- 1 packet rapid rise yeast
- 1 1/4 cup gluten free beer ( I used Bard’s Beer)
Directions
- To make high protein flour blend mix (1 cup brown rice flour, 3/4 cup chickpea flour, 3/4 cup arrowroot starch, 1/2 cup tapioca starch )together in a bowl and mix well. This will yield 3 cups and you will use 2 cups of it in this recipe. Store leftover flour blend in a plastic bag in the fridge or freezer
- Grease a 9×5 loaf pan and bring all wet ingredients to room temperature
- Mix eggs, molasses, oil, and vinegar in a bowl
- Combine 2 cups of protein flour blend and buckwheat flour, milk, sugar, cocoa, salt, baking soda, caraway seeds
- Slowly add wet into dry ingredients, adding in yeast, orange juice and beer
- With an electric better beat for 3-5 minutes. Batter will be very liquidy
- Pour batter into loaf pan about 2/3 full
- Cover pan with oiled parchment paper and let sit in a warm place to rise- approx 45 minutes
- Preheat oven to 350F
- Bake loaf for 35-40 minutes or until toothpick comes out clean
- Let loaf cool for 15 minutes, then remove and let cool on a wire rack
Recipe adapted from Living Without’s Gluten Free & More Pumpernickel Beer Bread
2 responses to “Pumpernickel Beer Bread- Gluten Free”
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
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Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
I really want to try this! however, there’s a couple of little issues with the recipe.
1. directions, step 1 says “3/4 arrowroot starch”. 3/4 tbsp, cup? probably cup.
2. ingredients call for 1 cup of buckwheat flour. I do not see in directions where this is used. it doesn’t form part of the “high protein flour blend”.
thanks!
Hi I made the changes, it is 3/4 cup arrowroot starch and you combine 2 cups of the protein flour blend with the buckwheat flour– enjoy