Bread

Gluten-Free, Dairy-Free Pumpernickel Bread

MAKES 1 LOAF

Black beans and dark molasses make this allergy-friendly bread moist, flavorful and nutritious. Dense and filling, enjoy it fresh or toasted. This recipe can be made egg free with good results; see instructions below.

1 tablespoon caraway seeds
⅔ cup gluten-free all-purpose flour blend of choice
¾ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon xanthan gum or guar gum (omit if
    already in your flour blend)
¼ teaspoon salt
1 teaspoon dried dill weed
1 (15-ounce) can black beans, unsalted, rinsed well
3 tablespoon grape seed oil or extra-virgin olive oil
1 tablespoon agave or honey
1 tablespoon dark molasses
3 eggs*

1. Preheat oven to 350ºF. Grease a loaf pan or 2 mini-loaf pans (5¾ x 3 inches).

2. Toast caraway seeds in a dry pan over medium heat for 2 to 4 minutes until fragrant.  Set aside.

3. In a large mixing bowl, combine flour blend, baking soda, baking powder, xanthan gum (if not in your flour blend), salt and dill weed.

4. In a food processor, combine beans, oil, agave and molasses. Puree until very smooth. Add eggs* and pulse until combined.

5. Pour bean mixture into dry ingredients and combine. Mix in caraway seeds.

6. Transfer batter into prepared mini-loaf pans and bake for 35 to 40 minutes. When done, top will be firm and a toothpick will come out clean. (For mini-pans, test after 25 minutes. Toothpick should come out clean. Return to oven for 5 minutes if not quite baked; test again.)

7. Remove from pan(s) promptly and cool on a baking rack. Refrigerate after loaves have cooled completely.

Each serving contains 95 calories, 4g total fat, 1g saturated fat, 0g trans fat, 45mg cholesterol, 260mg sodium, 12g carbohydrates, 2g fiber, 3g protein.

For Egg-Free Pumpernickel Bread, omit 3 eggs. Add 1 additional teaspoon xanthan gum (or guar gum) to dry ingredients in step 3. Combine 4½ teaspoons egg replacer with 6 tablespoons water; add to wet ingredients in step 4. If batter seems too dry, add 1 to 2 tablespoons water or milk of choice. Smooth top of batter with a wet spatula. Note that egg-free bread may require 5 to 10 minutes additional baking time.

Reprinted with permission from Culinary Creativity: Let Your Restrictions Set You Free by Dawn Allen.

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