BreadAugust-September 2014

Gluten-Free Teff Pumpernickel Bread



This gluten-free bread has a chewy texture and plenty of fiber and nutrients. Don’t be tempted to omit the coffee. You won’t taste it but it is intrinsic to the pumpernickel taste. For a special treat, warm a slice in a 325 toaster oven and smear it with orange marmalade or honey. This recipe can be made with egg replacement; see instructions below.


1 cups water, room temperature or warmed to 110F
3 large eggs, lightly beaten
3 tablespoons safflower oil or other vegetable oil
3 tablespoons molasses
1 tablespoon cider vinegar
1 cup rice flour
1 cup potato starch (not flour)
cup sorghum flour
cup teff flour
cup tapioca starch/flour
cup low-fat powdered milk, whey or dairy-free milk powder
cup gluten-free cornmeal
2 tablespoons unsweetened cocoa
1 tablespoon xanthan gum
2 teaspoons instant coffee powder
1 teaspoons salt
1 tablespoon active dry yeast

gluten free pumpernickel bread

Photo by Oksana Charla

Directions for the OVEN:

If you don’t use a bread machine, it’s easy to convert a recipe and bake it in the oven!

1. Lightly oil two 4x8-inch loaf pans or one 5x9-inch pan. Set aside.

2. Combine the dry ingredients (except the yeast) in the bowl of a stand mixer fitted with the paddle attachment. (Don’t use the dough hook.) Blend at low speed. Add the yeast and blend.

3. Warm the milk or water to 110F. Combine remaining liquid ingredients in a medium bowl. Add the warm milk or water, stirring to combine.

4. Add the wet mixture to dry ingredients, beating at low speed until combined. Increase speed to medium and beat about 3 minutes or until mixture is shiny and smooth and pulls away from the sides of the bowl in long strands.

5. Transfer dough to prepared pan(s). Smooth the tops and cover with oiled plastic wrap. Place dough in a warm, draft-free spot to rise to the top of the pan.

6. Preheat oven to 375F. Remove the plastic wrap and bake 30 to 35 minutes or until an instant read thermometer inserted in the center registers 190Fto 200F.

7. Remove loaves from pans and turn out onto a wire rack to cool before slicing.

Directions for the BREAD MACHINE:

1. Program a 2-pound capacity machine for a 10-minute warm cycle, one (15-minute) knead and one (40-minute) rise cycle and bake 55 to 60 minutes or set it to the gluten-free cycle, if available. Alternatively use a quick white bread cycle.

2. In the bottom of the bread pan, combine water, eggs, oil, molasses and vinegar. Stir with a fork to blend well.

3. In a mixing bowl, whisk together rice flour, potato starch, sorghum flour, teff flour, tapioca starch/flour, powdered milk, cornmeal, cocoa powder, xanthan gum, instant coffee, and salt. Sprinkle over liquids in the bread pan.

4. Make a shallow indentation in the center of the dry ingredients, making sure no liquid is visible. Add the yeast. Close the cover and press “start.” (If your bread machine manual recommends adding the ingredients in a different order, follow those instructions.)

5. Midway through the knead cycle, open the lid and use a rubber spatula to scrape down the sides of the pan to make sure all the dry ingredients are incorporated.

6. Remove the bread immediately after the bake cycle is complete. Turn the bread onto a wire rack to cool.

Loaf yields 14 slices. Each slice contains 216 calories, 5g total fat, 1g saturated fat, 0g trans fat, 46mg cholesterol, 298mg sodium, 39g carbohydrate, 25g fiber, 5g sugars, 5g protein, 23 Est GL.

For Egg-Free Teff Pumpernickel Bread, omit 3 eggs. Stir 1 tablespoon flax meal into cup hot water. Combine this mixture with the wet ingredients in the bread pan in Step 2. Add 1 tablespoon Ener-G Foods’ egg replacer powder to the dry ingredients in Step 3.

Comments (4)

I am another reader wanting instructions for this bread recipe without using a bread machine. It sounds very good.

Posted by: kjk1944 | June 5, 2015 9:49 AM    Report this comment

Yes, I would like to make this without a bread machine. Please let us know if it's possible. I have a Kitchen Aid Mixer which is good for mixing heavy duty batters and dough. Maybe I'll try these ingredients, then using the directions from a recipe I use for my gluten free sourdough bread recipe.

Posted by: debbh | June 4, 2015 7:15 PM    Report this comment

Can this be made using classical bread technique, ie no automatic bread maker??

Posted by: Can this be made using classic bread technique, ie no bread machine ?? | June 4, 2015 1:24 PM    Report this comment

The taste of this bread is fantastic and has a great texture. I had a couple of problems though. I substituted millet flour for the rice flour because rice flour has a high glycemic index and a higher arsenic content. The main problem was that the dough rose too much in my new bread machine, over flowed during baking cycle and made a big mess. I forgot that the bread machine (which has a gluten-free cycle) had a maximum of 4 cups of flour. Including the flour, cornmeal, cocoa and powered whey, the recipe called for more than 4 cups. When the machine started smoking, I quickly turned it off, pulled the bread pan out and put the remaining dough in another pan and baked it in the oven until it was 205℉, using an instant read thermometer (about 40 min). Excellent recipe but I will make only 1/2 to 3/4 of the recipe next time. I need to change the volume to grams to make the 3/4 amount. Thanks for sharing with us.

Posted by: lpfretired | October 13, 2014 8:48 AM    Report this comment

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