Gluten Free Sourdough Pumpernickel Bread Recipe (2024)

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Categories Breads And Baked Goods, Clean Eating Recipes, Gluten And Dairy Free Recipes, Recipes, Vegan Recipes

This teff and buckwheat sourdough bread has similar flavor and texture of a pumpernickel bread making it the most flavorful vegan gluten free sourdough sandwich bread that you can possible make. It’s a hearty vegan, gluten free loaf made with whole grain flours like buckwheat flour, teff flour, seeds and a rice flour based gluten free sourdough starter.

Gluten Free Sourdough Pumpernickel Bread Recipe (1)

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A teff sourdough bread with buckwheat flour that yields a deep brown color, sweet, “dark chocolate coffee like” flavor and earthy aroma similar to a rye based pumpernickel bread. The best part, there’s no kneading involved!

Creating A Gluten Free Buckwheat And Teff Sourdough Bread

Throughmy research of how to make a gluten free pumpernickel bread I found many gluten free bread recipes that use starchy flours and dark colored ingredients like cocoa to mimic the taste, but none of them were actually using a sourdough base. Which is crucial for achieving that sweet-sourness which is present in fermented rye bread.

When I developed my gluten free buckwheat bread recipe, I realized the type and quality of flours, especially when you’re gluten free baking, is another important factor. Whole grain flours like teff and buckwheat are just perfect for a gluten free pumpernickel. Their taste and color bring that missing flavor. I could’ve used only teff flour or only buckwheat flour for this recipe but I think a combination of those two ads depth of texture and flavor.

And using a gluten free sourdough starter just makes everything “click”. You get the right flavors, the right color and the right texture without using commercial yeast and starchy flours. I use the same starter for my regular gluten free sourdough bread recipe.

Gluten Free Sourdough Pumpernickel Bread Recipe (2)

Buckwheat Sourdough Bread With Healthier Ingredients

Comparing to other gluten free breads this recipe is healthier because:

  • It’s made with whole grain flours, like teff flour, buckwheat flour and brown rice flour incorporated in the sourdough starter.
  • The incorporation of a variety of seeds like flax seeds, pumpkin seeds, sunflower seeds, coriander seeds and caraway seeds provides fiber and nutritional value to the sourdough bread;
  • There are no starchy flours like potato, tapioca or corn;
  • There’s no commercial yeast, no xanthan gum, no oil and no baking powder;
  • This sourdough bread is gluten free, dairy free and egg free (vegan).

Pumpernickel Bread FAQs

Is The Original Pumpernickel Bread Gluten Free?

Unfortunately, no. Ryeflour (the main ingredient) contains lessglutenthanwheatflour but still has gluten.

Is pumpernickel bread made from sourdough?

The original Pumpernickel bread is usually made from only coarse rye grains, dark rye flour and sourdough starter. Since these are dense heavy ingredients, it needs a substantial amount of sourdough starter in order to rise. And the true sourdough is taking up to 24 hours to rise the bread. The traditional pumpernickel bread is also baked for 16 to 20 hours in a steam oven. In order to produce a very dark color, and a soft crust.

What is a gluten free substitute for rye flour?

The closest gluten free flours that can substitute the rye flour in my opinion is teff flour and buckwheat flour.

What’s the difference between rye and pumpernickel?

Pumpernickel bread is a specific type of dark rye bread made with rye meal and rye flour, whereas rye bread is marketed as any bread that contains some rye flour combined with other flours.

Gluten Free Sourdough Pumpernickel Bread Recipe (3)

How To Make Teff And Buckwheat Sourdough Bread

Step 1. Activate The Gluten Free Sourdough Starter:

The recipe requires a gluten free sourdough starter, if you already have one, great! You’re almost set to bake. If you don’t, no worries. You can learn here how to make a sourdough starter and bread very easily.

  • Once the starter is active (is bubbling regularly within a day of feeding) take the amount of starter you need (1 cup) and place it in a large bowl. The rest feed it and place it (back) in the fridge.
  • Then to the gluten free starter add 1/3 cup of brown rice flour and 1/4 cup of water. Mix well. This step will activate the dormant starter that you just took out of the fridge. If your starter is thin and watery, use less water.
  • Let the mixture sit in a warm (not hot) place for 3-4 hours until is light and bubbly. If it’s cold in your house – then it might take 5-6 hours.
Gluten Free Sourdough Pumpernickel Bread Recipe (4)

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Step 2. Form The Dough:

  • Once the starter is ready and active (you can see when a starter haspeaked because it willhave a dome-shapeon top and will have air pockets inside) add the water and psyllium husk. Mix to combine. The psyllium will expand in the water, while you sift the rest of flours.
  • Then to the same bowl add the flours (through a sieve). Mix everything to combine.
  • The dough should look like a very thick pancake batter or like a brownie batter. No kneading is required.
Gluten Free Sourdough Pumpernickel Bread Recipe (5)

Step 3. Proofing:

  • Prepare the baking pan by lining it with parchment paper, it will prevent sticking. I’m using anextendable baking tin. It has no bottom so it’s easy to remove while baking. It extends in and out easily. Scrape the dough into the pan and smooth it out.
  • Cover with a plastic wrap or a towel to seal moisture and let it rise in a warm place approximately 4-5 hours (it might take an hour or two longer during winter). It depends on how warm is your kitchen. If your place is cold it might need longer than that. Once I let it sit overnight (10 hours) but it was too much, and the dough deflated.
Gluten Free Sourdough Pumpernickel Bread Recipe (6)

Step 4. Bake The Bread:

  • Preheat oven at 425 degrees F (220 C). Once ready to bake, remove the wrap, cover with an aluminum foil to seal moisture (without touching it), turn the temperature down to 380 F (200 C) and bake for 30 minutes.
  • Then remove the foil. At this time you can also remove the baking tin (for an even baking on all sides) and bake for another 40-50 minutes until it’s not soft to the touch anymore.
  • Allow to cool completely before handling or slicing! The longer the better. I usually slice it the next day and freeze it.
Gluten Free Sourdough Pumpernickel Bread Recipe (7)

Video: How To Make Gluten Free Buckwheat Sourdough Bread

Tips For Buckwheat And Teff Sourdough Bread Recipe

  1. The warmer the spot the quicker the sourdough bread will rise. The ideal temperature is somewhere between 75-85 F.
  2. For the flours, use whole grain flours for best nutritional value.
  3. It’s best not to switch back and forth between brands when you first activate your starter. It’s too confusing and you won’t know where you went wrong. Also try to feed your starter with the same flour from which it’s made.
  4. To get that distinctive pumpernickel dark flavor and color, use caraway seeds, coriander seeds and cacao powder. I’m sensitive to cacao so I used carob powder instead, which worked fine.
  5. As binding agent (what usually gluten is) I used psyllium husk and flax meal. This combination provides more fiber, texture and flexibility to the final baked bread.
Gluten Free Sourdough Pumpernickel Bread Recipe (8)

How To Store This Bread

  • If you anticipate to eat the bread within 3-4 days, store it at room temperature in a sealed container.
  • To store for longer periods, is best to slice the entire bread and place the slices in a plastic bag in the freezer. You can keep it for up to 4 months.
  • To defrost just throw some slices in your toaster whenever you want fresh warm gluten free pumpernickel bread.

More Gluten Free Bread Recipes

  • Gluten Free Sourdough Banana Bread (Eggless)
  • Gluten Free Sourdough White Bread, Yeast Free, Gum Free
  • Gluten Free Sourdough Buns (Vegan)
  • Sourdough Gluten Free English Muffins, Vegan
  • Buckwheat Bread (GF, DF)

Soft Buckwheat Bread Recipe (GF, DF)

Moist Fluffy Gluten Free Sourdough Banana Bread – Vegan

Gluten Free Sourdough Bread | Vegan, Yeast Free, Gum Free

If you made this sourdough buckwheat breadwith teff flour, then please leave a star rating or a comment below the recipe card.

Your feedback is really helpful for me and readers!

For more gluten free vegan sourdough bread recipes check out my cookbook.

Gluten Free Sourdough Pumpernickel Bread Recipe (13)

Print Recipe

Teff & Buckwheat Sourdough Bread | Gluten Free Pumpernickel Bread Recipe

This teff and buckwheat sourdough bread has similar flavor and texture of a pumpernickel bread making it the most flavorfulvegan gluten free sourdough sandwich breadthat you can possible make. It’s a hearty vegan, gluten free loaf made with whole grain flours like buckwheat flour, teff flour, seeds and arice flourbasedgluten free sourdough starter.

Prep Time25 minutes mins

Cook Time1 hour hr 10 minutes mins

Inactive Time18 hours hrs

Total Time1 hour hr 35 minutes mins

Course: Main Course, miscellaneous, Side Dish

Cuisine: Clean Eating, Dairy Free, German, Gluten Free, Vegan

Servings: 20 slices

Calories: 115kcal

Author: HealthyTasteOfLife

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Ingredients

For Sourdough Starter Activation

  • 1 cup gluten free sourdough starter - (previously made and refrigerated)
  • 1/3 cup brown rice flour
  • 1/4 cup filtered water - (add 1 to 2 tbsp more if it's too thick)

For The Dough:

Instructions

Step 1.Activate The Gluten Free Sourdough Starter:

  • If you just bought your dehydrated gluten free sourdough starter, then read the instructions on how to activate in the booklet that comes with it. If you don't have a starter, read how to make your own in this post.

    Once the starter is active (is bubbling regularly within a day of feeding) take the amount of starter you need (1 cup) and place it in a large bowl. The rest feed it and place it (back) in the fridge.

  • Then to the gluten free starter add 1/3 cup of brown rice flour and 1/4 cup of water. Mix well. This step will activate the cold dormant starter that you just took out of the fridge.

  • If your starter is thin and watery, use less water. Let the mixture sit in a warm (not hot) place for 3-4 hours until is light and bubbly. If it's cold in your house – then it might take 5-6 hours.

Step 2. Form The Dough:

  • Once the starter is ready and active (you can see when a starter haspeaked because it willhave a dome-shapeon top and will have air pockets inside) add the water and psyllium husk. Mix to combine.

    The psyllium will expand in the water, while you sift the rest of flours.

  • Then to the same bowl add the flours (through a sieve). Mix everything to combine. The dough should look like a very thick pancake batter or like a brownie batter. No kneading is required.

Bread Proofing:

  • Prepare the baking pan by lining it with parchment paper, it will prevent sticking. I’m using anextendable baking tin. It has no bottom so it’s easy to remove while baking. It extends in and out easily.

  • Scrape the dough into the pan and smooth it out. Sprinkle with some caraway seeds on top.

  • Cover with a plastic wrap or a towel to seal moisture and let it rise in a warm place approximately 4-5 hours (it might take an hour or two longer during winter).

    It depends on how warm is your kitchen. If your place is cold it might need longer than that.

Step 4.Bake The Bread:

  • Preheat oven at 425 degrees F (220 C).

    Once ready to bake, remove the wrap, cover with an aluminum foil to seal moisture (without touching it), turn the temperature down to 380 F (200 C) and bake for 30 minutes.

  • Then remove the foil. At this time you can also remove the baking tin (for an even baking on all sides) and bake for another 40-50 minutes until it’s not soft to the touch anymore.

  • Allow to cool completely before handling or slicing! The longer the better. I usually slice it the next day and freeze it.

Video

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Notes

Tips For Making Gluten Free Pumpernickel Bread

  1. 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 knifeto level off the top. Do not dip the measuringcup intotheflour, you’ll get more than you need.
  2. Sifting the flours will clear out any lumps and bring more air into the dough.
  3. 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 it’s too thick it will not rise much. If it’s too thin it will not bake evenly in the middle, the texture will be more gummy.
  4. To store for longer periods of time (use your freezer), slice the entire bread and place the slices in a plastic bag in the freezer for up to 4 months.
  5. To defrost just throw some slices in your toaster whenever you want a sandwich.
  6. Or if you anticipate to eat the bread within 3-4 days, store it at room temperature in a sealed container.

Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1slice | Calories: 115kcal | Carbohydrates: 19g | Protein: 3.6g | Fat: 2.7g | Sodium: 125.5mg | Potassium: 123mg | Fiber: 4.3g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 2.2mg | Iron: 6.1mg

The information shown is an estimate provided by an online nutrition calculator.

©HealthyTasteOfLife. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!

Gluten Free Sourdough Pumpernickel Bread Recipe (2024)

FAQs

What is the trick to making good gluten-free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

Can celiacs eat pumpernickel bread? ›

Those with celiac disease should not consume pumpernickel, as rye contains gluten. Celiac disease is an autoimmune disorder (not an allergy) in which people with the condition experience an inflammatory immune response when consuming gluten-containing foods.

What gives pumpernickel bread its flavor? ›

Using molasses, coffee, dark malt powder or cocoa can help to build the unique flavors in a sourdough pumpernickel bread. Cocoa and coffee are easy to get hold of. Molasses is necessary for the sweetness in pumpernickel and can usually be found at the grocery store.

Is pumpernickel bread anti-inflammatory? ›

The selenium, copper, and plant compounds, like lignans, found in pumpernickel all act as antioxidants in the body, which help reduce inflammation and fight off disease-causing free radical molecules. In fact, lignans have been linked to reduced risk for chronic disease like cancer, osteoporosis, and heart disease.

What is the biggest challenge of making gluten-free bread? ›

One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.

Why won't my gluten-free sourdough rise? ›

Of course make sure that your yeast and baking powder is still active and fresh. Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately.

Is Pepperidge Farm pumpernickel bread gluten-free? ›

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RYE MEAL, WHEAT GLUTEN, YEAST, CONTAINS 2% OR LESS OF: RYE FLOUR, SOYBEAN OIL, SALT, COCOA PROCESSED WITH ALKALI FOR COLOR, GROUND CARAWAY, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, CARAMEL ...

Which is healthier, rye or pumpernickel bread? ›

Since it is a rye bread, pumpernickel is considered to be a healthy choice, although it differs slightly in health benefits compared to other types of ryes. According to VeryWell Fit, a slice of pumpernickel bread contains 2.1 g of fiber, slightly more than the 1.9 g of fiber Heathline listed for rye bread.

Is pumpernickel bread good for the gut? ›

Immune Health

In fact, lignans have been linked to reduced risk for chronic disease like cancer, osteoporosis, and heart disease. Beyond these nutrients, as a prebiotic, the soluble fiber in this rich, dark bread feeds the healthy bacteria in our gut microbiome.

What does the word pumpernickel mean in German? ›

Chambers Twentieth Century Dictionary gives the etymology as being the German word for a rackety goblin, a coarse lout, and rye-bread - possibly from its giving forth a sound like pump when struck.

Why is my pumpernickel bread so dark? ›

Centuries-old German pumpernickel recipes are sourdough loaves made entirely from rye, typically coarsely ground rye berries. They're incredibly dense and derive their signature dark color from Maillard browning — the result of being baked at a low temperature for many hours.

What flavors go well with pumpernickel? ›

Smoked salmon + cream cheese. ✨ Peanut butter + jam. ✨ Turkey + cranberry spread. ✨ Greek yogurt + fresh berries.

Is pumpernickel bread a laxative? ›

In conclusion, rye bread relieves mild constipation and improves colonic metabolism compared with white wheat bread and commonly used laxatives without increasing gastrointestinal adverse effects.

What is the best bread for arthritis? ›

So, switch from white bread to whole wheat, and from regular pasta to whole grain, Sandon says. Caution: When buying whole wheat bread, don't be misled by the label. It should read 100 percent whole wheat or have the Whole Grain Stamp from the Oldways Whole Grain Council.

Does pumpernickel bread spike insulin? ›

Many breads are high in carbohydrates which can quickly raise blood sugar levels. But, pumpernickel bread and 100 per cent stone-ground whole wheat breads have low GI scores.GI stands for glycemic index and is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.

What makes gluten free bread better? ›

Gluten-free bread lets you enjoy bread without the risk of causing harm to your intestines. And when you swap out white flour for a gluten-free alternative, it might make your bread healthier in certain ways. Other flours often have nutrients you wouldn't get with white flour.

Why is my homemade gluten free bread so dense? ›

Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

What flour is best for gluten free bread? ›

But if you're looking for a good store-bought gluten-free blend, I recommend Bob's Red Mill 1 to 1 baking flour. This is based on sweet rice flour, and it makes a good sub for sweet rice flour in my recipes if you don't have any on hand.

What is the secret to using gluten free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

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