Description
Gluten Free Pumpernickel Beer Bread. It is moist, savory, soft & spongy. It is the perfect gluten free bread recipe to serve with soup, a sandwich or salad.
Ingredients
Scale
- 2 1/2 cups blanched almond flour
- 1 1/2 cups tapioca starch
- 1 Tablespoon unsweetened cocoa powder
- 2 teaspoons Celtic sea salt
- 2 teaspoons active dry yeast
- 2 teaspoons of caraway seeds plus a pinch to sprinkle on top
- 1/2 teaspoon orange zest (from 1 large orange)
- 6 Tablespoons warm water
- 3 Tablespoons raw honey
- 3 large eggs
- 3 Tablespoons fresh orange juice
- 2 Tablespoons unsulphured blackstrap molasses
- 2 teaspoons apple cider vinegar
- 1/2 cup gluten free beer
- (1/4 teaspoon of coconut oil or non-stick coconut oil spray for loaf pan)
Instructions
- In a large mixing bowl, add blanched almond flour, tapioca starch, cocoa powder, salt, yeast and orange zest. Whisk together well to remove all lumps from almond flour. Set aside.
- In a separate mixing bowl, add warm water and honey and whisk to incorporate honey into water. Add eggs to honey mixture and beat. Add orange juice, molasses, apple cider vinegar and beer. Whisk all ingredients until well incorporated.
- Make a well in the center of dry ingredients and slowly incorporate wet ingredients into dry by whisking from the center out. Whisk until well incorporated. Mixture will be the consistency of wet cake batter.
- Grease or spray a regular sized loaf pan and pour batter into pan. Allow to rise in a warm location for 35-45 minutes. Sprinkle the top with a pinch of caraway seeds before baking.
- Preheat oven to 375.
- Bake bread in the center rack at 375 degrees for 30-35 minutes or until the center of the bread springs back.
- Prep Time: 60 mins
- Cook Time: 30 mins
- Category: Bread