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Is Pumpernickel Bread Gluten Free

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Pumpernickel Bread Nutrition Facts And Health Benefits

Gluten Free Pumpernickel Bread

Pumpernickel is a type of bread that is made using a sourdough starter, rye flour, and whole rye grains. This dark, slightly sweet bread originated in the Westphalia area of Germany in the mid-1400s. It is known for its long baking time which gives the bread its characteristic dark color.

While pumpernickel is not as popular in the U.S. as white bread, light rye bread, or sourdough, it can be found in most grocery stores and delicatessens. Pumpernickel is high in fiber and provides important nutrients, making this bread a healthy addition to your diet.

Is Pita Bread Gluten Free

Pita bread is flat, round bread that originated in Greece, and is commonly found in Middle Eastern and Mediterranean kitchens. Traditionally, the pita bread is made with wheat flour and yeast. Wheat flour is a major source of gluten, so most traditional pita bread made from wheat flour is not low in gluten.

Gluten Free Pumpernickel Bread

This traditional gluten free pumpernickel bread is so hearty and full of amazing flavor! Its full bodied, but not heavy and balanced with the perfect amount of dark molasses for that characteristic rich color. Oh and it’s egg free and gum free too!

Pumpernickel bread is one of those classic bread recipes that just never goes out of style. Some, like my gluten free Irish soda bread or gluten free pumpkin yeast bread are seasonal specialties, so unless its St. Patricks Day or the Fall season, these breads arent made as often. But with pumpernickel bread, none of that applies.

Its delicious any time of year with any type of meal.

If theres one way to describe this recipe for gluten free pumpernickel bread is that its as close to pumpernickel bread made with bread flour as you can get. And it produces consistently good loaves of bread. It has all the qualities of a classic loaf of bread too crusty exterior, deep, richly colored interior and with a great textured interior.

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Main Ingredients And Substitutions

Creamy almond butter gives this bread structure while keeping it pretty low-carb. I havent tried substituting other nut butters yet but I suspect any type of nut or seed butter should work just make sure it doesnt contain added sugar or salt.

Eggs combined with baking soda and vinegar keep this bread light and fluffy. You can substitute 1 teaspoon of gluten-free baking powder instead of the baking soda and vinegar if you prefer.

Blackstrap molasses and unsweetened cocoa powder combine to give this bread its pumpernickel flavor. You can omit those two ingredients if you want a plain, non-pumpernickel, lower-carb version of this bread.

The Seventh Try Is A Charm

Gluten Free Sourdough Pumpernickel Bread (Vegan)

Finally, although I had no idea what I was doing, I that compares the ingredients of the successful, gluten-free plain loaf from the bread machine book to the unsuccessful, gluten-free pumpernickel loaf from the cookbook I bought.

It was tricky to compare the two recipes because the plain bread recipe was for a 2-lb loaf, and the pumpernickel recipe was for a 1.5-lb loaf. Unphased, I hacked out a gluten-free pumpernickel recipe based on the ingredients of the two completely different breads. Then, throwing caution to the wind, I tried it.

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Is Jewish Rye The Same As Pumpernickel

Rye is a dark whole grain flour that is pumpedernickel. Rye flour is often paired with white or wheat flour due to its lack of yeast. Pumpernickel bread is reportedly made from rye flour and rye meal, but the Americanized version is often filled with molasses, coffee, or cocoa powder, as reported in the original German version.

The Bread Is Moist Enough To Be Sliced So Thinly You Can Almost See Through It

Is dark pumpernickel bread gluten free. A hearty pumpernickel great for sandwiches and excellent for parties when served with dill dip or spinach dip. Warm milk in microwave for about 30 seconds. The loaf size is huge

It should resemble mashed potatoes. Stir in oil, molasses, 2 cups better batter flour, salt, milk powder or substitute, coffee powder and cocoa powder. With mixer running on low speed, slowly pour in yeast mixture, then warm milk mixture, oil, molasses and egg.

Add the remaining sugar and yeast mixture and beat on low speed. Bake at 375°f for 30 to 60 minutes respectively By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough.

Beat on high speed for 2 minutes. This gf pumpernickel bread has a nice hearty crust and a soft spongy center. During the knead 2 step, check on the dough

Combine molasses, vinegar, eggs and oil in a medium bowl until well blended. Use a toothpick to test for doneness. Combine the brown rice flour, sweet sorghum flour, tapioca starch, corn meal, xanthan gum, cocoa powder, salt, caraway seeds and onion powder in the bowl of a stand mixer.

The dough is as wet as cake batter This recipe can be made egg free with good results Wheat flour, barley, malt flavor, malted barley, and wheat gluten are just a few to be.

Set aside to foam, about 5 minutes. Place water and yeast in the bowl of your electric mixer. The bread is soft and bendable when fresh and it also makes lovely toast or grilled sandwiches.

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How To Make This Flourless Bread

This gluten-free pumpernickel bread is quick and easy to make. Start by preheating the oven, then add the almond butter, eggs, salt, blackstrap molasses, unsweetened cocoa powder, and vinegar to a large mixing bowl and use a whisk to mix well. Add the baking soda and whisk some more to combine it.

Next youll transfer the batter to a medium sized parchment paper lined loaf pan .

Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the middle of the loaf looks clean upon removal.

Be sure to let the bread cool off before removing from the pan and enjoying.

May Boost Immune Function

Gluten Free Pumpernickel bread

Selenium helps protect cells from damage caused by infection. Manganese is used by the body to maintain a healthy immune system. Both of these important nutrients are provided in pumpernickel bread and may be able to help your body fight off disease and infection. In fact, some researchers even believe that because rye contains more fiber and bioactive compounds bread made from wholegrain rye flour may provide protection against breast cancer.

Also Check: Dove Gluten Free

Top Tips For Better Results

  • Add dried fruit such as raisins or currants to vary the taste a little. You could add just 50g raisins to the mixture to lighten the mixture up a little and make it a fruity pumpernickel loaf.
  • Divide the mixture between a muffin tin to get pumpernickel bread rolls. Instead of using a traditional loaf tin you can mix up the whole thing a little and simply use a muffin tin instead. It makes great, portion sized bread rolls that cook much faster and are super easy to bake.
  • Use leftover pumpernickel to make a delicious dark gravy. Leftover pumpernickel works really well in making dark gravy and helps not only bind the mixture but also gives it a beautiful flavour. Simply grind the dried loaf into small crumbs and mix it into the sauce instead of flour to bind it while cooking.
  • Tips For Making Gluten Free Pumpernickel Bread

  • To measure the flours I scoop the flour into the measuring cup then tap the cup once and then I use the back of a knife to level off the top. Do not dip the measuring cup into the flour, youll get more than you need.
  • Sifting the flours will clear out any lumps and bring more air into the dough.
  • The finished batter before baking should have the consistency of a thick pancake batter, I found the best results to be achieved when it looks like a thick oatmeal porridge. But be careful if its too thick it will not rise much. If its too thin it will not bake evenly in the middle, the texture will be more gummy.
  • To store for longer periods of time , slice the entire bread and place the slices in a plastic bag in the freezer for up to 4 months.
  • To defrost just throw some slices in your toaster whenever you want a sandwich.
  • Or if you anticipate to eat the bread within 3-4 days, store it at room temperature in a sealed container.
  • Read Also: Gluten Free Flour For Pasta

    Storage And Food Safety

    Because there are different ways to make pumpernickel, there are also different ways to store it and keep it fresh. Some dense varieties of this bread are known to have a very long shelf-life. In fact, some traditional German varieties are even sold in a can and are rumored to last up to two years. Check the package for guidance regarding the “best by” date.

    As a general rule, if you purchase pumpernickel bread from your local bakery, it may not contain the preservatives that commercial bread is likely to contain. For that reason, you should store the bread at room temperature and plan to consume homemade or bakery bread within three to five days. If you buy commercially prepared bread, you can put it in the refrigerator for up to two to three weeks. Commercially prepared or homemade bread may be frozen for up to six months.

    Final Rise And Bake Time

    Gluten free pumpernickel bread recipe bread machine ...

    Divide the batter up between the two pans. Drape a piece of plastic wrap loosely over the two pans and set them in a warm spot to rise for 25 minutes. Keep an eye out that the dough does not touch the plastic wrap if it starts to get close, remove the wrap.

    At about 20 minutes into the rise, get the baking pan with water ready. The easiest way Ive found to do this is to put the pan on the lower rack of the oven first. Then use a measuring cup to fill the pan up. Much easier than carrying a pan full of water to the oven.

    Start the oven preheating to 400 F.

    When the oven is ready, be very cautious in opening the oven door as hot steam will flood out of the oven first. Place the two pans on the baking rack right above the pan with the water.

    Bake the loaves for about 40 45 minutes or until a toothpick comes out clean and the loaves sound hollow when tapped.

    Let them cool for a few minutes in the pan and then remove them to finish cooling. The longer they sit in the pan, the soggier the bottom will get.

    These loaves slice incredibly well. Judging from the texture and consistency, they should freeze really well too. But truthfully, I have never had them last long enough for them to actually make it into the freezer!

    If you enjoyed this recipe, will you give it a rating and a share?

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    Piece Amount Per Serving My Daily Value

    Is deutsche küche pumpernickel bread gluten free. Learn the good & bad for 250,000+ products. Deutsche kuche is aldis private label german food line and its absolutely addicting! Enjoy authentic pumpernickel bread on day 4.

    Total fat 1 g 2%. Pumpernickel loaves tend to be dense, dark. Total carbohydrate 23 g 10%.

    Here at fooducate, we suggest sticking to the stricter option . Deutsche kuche once you start shopping at aldi its hard not to get sucked into all the delicious german food from the brand deutsche kuche, which translates to german cuisine or german kitchen. Personalized health review for deutsche kuche pumpernickel bread:

    My german pumpernickel bread recipe, step by step. 3 surprising reasons pumpernickel bread might actually be. Get full nutrition facts for other deutsche kuche products and all your other favorite brands.

    Real pumpernickel bread is made using a specific kind of flour called, appropriately enough, pumpernickel flour. My german pumpernickel bread recipe, step by step. Prepare the preferment, scalded rye and rye soaker on day 1.

    One slice of pumpernickel bread has about: 6% fat, 84% carbs, 10% protein. Saturated fat 0 g 0%.

    If you like you can seal in a large, one gallon plastic bag and refrigerate for additional servings later. 100 calories for men: When done, let rest for 10 minutes and serve.

    There are 160 calories in 1 piece of deutsche kuche whole rye bread.: Learn the good & bad for 250,000+ products.

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    Gluten Free Pumpernickel Beer Bread

    If you are gluten free and are missing Pumpernickel Rye Bread, then this recipe is for you! It is moist, savory, soft & spongy. It is the perfect gluten free bread recipe to serve with soup, a sandwich or salad. This recipe has been adapted from Living Withouts June/July 2014 issue of their Gluten Free Pumpernickel Beer Bread. It was such an intriguing recipe. I tested the recipe first with a dairy free flour blend and the texture was too crumbly, the bread did not hold together well. I did not follow the original recipe, my creativity and curiosity always leads me to taste and modify an original recipe as I bake.

    My intuition told me this bread would be wonderful with grain free flours. I still used yeast so it would be soft and have a nice rise. It is actually my first time using yeast in grain free baking. I love the results!!! I keep killing my gluten free sourdough starter so now I use yeast for homemade gluten free breads and pizza. Also, I love the fact that almond flour is low glycemic, high in protein and for me, its easier to digest. Although I have expanded my diet thanks to Essential Oils, I prefer the taste, texture and ease of digestion of grain free baking!

    Although there are several ingredients in this gluten free bread, the ingredients really come together and are worth all the work it takes to make this bread.

    Check out these yummy gluten free recipes:

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    Amazing Gluten Free Pumpernickel Bread

    When recently asked if I had a gluten free pumpernickel bread recipe, it gave me pause for thought as the gluten version of pumpernickel bread is made with rye flour, as well as others. Could I duplicate rye? Buckwheat flour is very close as a whole grain, and in color. Though many varieties of pumpernickel are a bit sour, I skipped the sourdough starter so that it would be easier for you all to make. I am not a fan of rye bread though this is not only my new favorite gluten free bread, it is my gluten-eating husbands as well. It was amazing with swiss cheese! Pumpernickel is known for a soft crust, and this one definitely meets those expectations. Enjoy!

    I created this recipe for KitchenAid using their Artisan 5-Quart Stand Mixer, which is what I own. A powerful mixer really makes a difference in gluten free bread baking, as it whips more air into the dough batter, creating a lighter bread. It prevents the breaking of weak beaters as well. This machine can easily make 2 loaves of this bread at once. Thats my kind of machine!

    Out of all of my gluten free bread recipes, I have noticed that the use of 1/4 cup of fava bean flour makes all the difference in a high rising bread. Most bean flours create a bitter flavor in baked goods, however, fava bean in this small amount does not. Fava bean is much milder then the others.

    Update: Bobs Red Mill no longer sells fava bean flour. So, I suggest using soy flour or brown rice protein powder.

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