For some reason, my kids don't like light-colored bread. They'll go for dark-colored breads every time. There's a GFCF bread on the market that's made from a red rice that they like, but it has yeast in it and my youngest can't tolerate yeast very well. So, I set out to make my own yeast-free GFCF pumpernickel bread. I did it. Here's the recipe. This makes two loaves. I froze one and I'm using the other. I'm gonna tinker with this recipe more, so I'll update the blog if I can improve it.
2 flax eggs ( see my recipe)
1/4 cup canola oil
1/4 cup apple cider vinegar
1/4 cup GF molasses
1.5 cups water
1 tbsp baking powder
1/4 cup unsweetened apple juice
2 cups corn starch
1/2 cup tapioca flour/starch
1/4 cup corn meal
1.5 cups sorghum flour
1/2 cup flax seed meal (ground flax)
1/4 cup cocoa or carob powder
4 tsp xanthan gum
1 tsp salt
Preheat oven to 375 degrees. Get out two larger mixing bowls.
Make the flax eggs in the microwave and let those sit for 5 mins.
Meanwhile, in one bowl, add the water, oil, vinegar, molasses and juice. Stir.
In another bowl, add all of the dry ingredients. Mix well.
Add the dry ingredients into the wet ingredients. Add the flax egg.
Mix on a low speed until combined.
Note -- this will be thicker than pancake or cake batter. If it really seems too dry, add a little water.
I greased two bread pans with Spectrum organic shortening and I split the dough between them. I flattened the dough using a wet spatula.
I baked in the oven for about 50 mins. After 45 mins, I checked every 5 mins. until a toothpick came out of the center clean.
Let cool after baked, put on a rack to cool.
I might tinker with the flour mixtures. Sorghum works well, but I'm sure you could use buckwheat flour, for example, or brown rice too. I might try brown rice mixed with sorghum next time. I might add some potato starch instead of all corn starch to moisten the bread. I'll let you know.
Also, there's golden and dark flax. I just used ground golden flax because that's what I had in the house. The dark flax obviously would go better with the dark color of the bread. I grind it up in a coffee grinder.
I use the carob powder because one of my girls cannot handle the cocoa.
So, I hope you enjoy this bread. My youngest loves it with GF salami and mustard.