Gluten-Free Pumpernickel Bread

Bowls, whisk, 9×5 inch loaf pan, spatula/spoon

10

55

German

Gluten-Free, Pumpernickel, Bread

Bread

Baking

Gluten Free

1

2 cups gluten

free all

purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons molasses or honey

2 tablespoons olive oil or melted butter

1 cup warm water (105°F)

Preheat oven to 375°F. Grease a 9×5 inch loaf pan with butter or oil.

In a large bowl, whisk together the flour, baking powder, baking soda and salt.

In a separate bowl, mix together the molasses or honey and olive oil or melted butter until combined. Add the warm water and mix until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix). The batter should be thick but still pourable.

Pour the batter into the prepared loaf pan and spread evenly with a spatula or spoon. Bake for 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.

Calories – 210, Fat – 4g, Carbohydrates – 38g, Protein – 5g

Enjoy this delicious gluten-free pumpernickel bread that is full of flavor without any of the gluten! It’s easy to make with just a few simple ingredients and can be enjoyed as part of any meal!

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