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Gluten Free Pumpernickel Bread ~ Best Tasting Gluten Free Bread

Gluten Free Mama’s Pumpernickel Bread has got to by the best homemade gluten free bread ever!  It is packed full of flavor, moist, soft and has the best texture. It’s my new favorite.  I am so excited to share this with you!

Pumpernickel Bread Gluten Free


I started working on my new cookbook a few weeks ago, Gluten Free Mama’s 101 Best Tasting Gluten Free Breads.  I have been compiling a list and selection for a while now. I noticed that I really haven’t seen a pumpernickel bread that is gluten free yet, so I set out on the challenge.  Pumpernickel is a dense bread that is a little on the sweet side and is often used using molasses as a sweetener, rye flour and even coffee!  Oh, did I say rye and gluten free in the same paragraph?  Yes, I did!  No, I don’t use Rye Flour….this is a “Mock Pumpernickel” bread.  If you like Rye Bread, I also have a “Mock Rye Bread” that is gluten free in my second cookbook, “In the Kitchen with Gluten Free Mama”.  My rye bread will also be a featured recipe it the new cookbook.  This bread was so good that I just couldn’t wait to share it with you so I decided not to wait for the cookbook,  sharing with you today. I hope you like it as much as I do!

Pumpernickel bread

So Pumpernickel…what is it all about?  Pumpernickel Bread has been around since about 1450.  It is thought to have originated from Germany.  It was popularly known for its dark color, sweet flavor and chocolate and coffee flavors.    German pumpernickel is traditionally made using a sourdough starter and it produces a Maillard reaction thus causing the bread to have a deep brown color and dark chocolate and coffee flavors, but we will not be doing that with this recipe.  America has it’s own version of pumpernickel using ingredients like molasses to give it its color and sweet flavor, and we also use actual coffee and chocolate to mimic the flavors of the traditional German pumpernickel and of course uses rye flour.  What I have done is try to gather the traditional flavors and color that are in pumpernickel and put them into a gluten free bread, giving us a bread that is so closely similar, we won’t be able to tell the difference. I use molasses to give it’s sweetness, coffee and chocolate to give it its dark color, ground flaxseed to give it an earthy flavor in place of rye flour.  I think you will like my gluten free version.  I took it to a church retreat this past weekend to see if it was just me who liked this bread so much and everyone seemed to rave over the bread.  I had even sliced it the night before thinking it was going to be served that night and it wasn’t served until the next day and it was still soft and delicious.  I made an extra batch of the bread as pull-apart rolls just in case one didn’t turn out and ate 3 rolls all by myself Friday evening.  It was so good, I just couldn’t stop eating it!

Pumpernickel Bread 3


We served our pumpkernickel with soup, but it is also good as a stand alone roll served with any dinner, sliced and made as Reuben Sandwiches or Patty Melts, or just slathered with butter and just eaten as an afternoon snack.  Have fun with this bread, make it as a Pull-Apart Rolls (Click Here to see how), make it a round bread by baking in a round dish like Corningware (Slash a cross shape at top so air can release), bake as mini loaves and slice length-wise for sandwiches or width wise to serve with soup, or in 4 inch cake pans by Wilton to have a normal size sandwich.  For baking times and all of the different pans you can use for baking gluten free breads, see Gluten Free Mama’s Gluten Free Bread Baking Guide.(Click Here)  I hope you enjoy this bread and if you do make it, pop back over and let us know what you think.

Pumpernickel pull apart rolls

Gluten Free Pumpernickel Bread ~ Mama’s Mock Pumpernickel
Recipe Type: Breads & Rolls
Author: Rachel Carlyle Edington – Gluten Free Mama
Prep time:
Cook time:
Total time:
This has got to be the best gluten free bread! Delicious flavor, moist, and excellent soft texture! Make it as regular bread, round bread, mini loaves, or as pull apart rolls.
  • ¾ cup warm water
  • 1 Tbsp. yeast
  • 1 Tbsp. sugar
  • [br]
  • 2 ¾ cups Mama’s Almond or Coconut Blend Flours
  • ½ cup ground flaxseed
  • 1 Tbsp. caraway seeds
  • 3 Tbsp. cocoa (dark or regular unsweetened)
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1 ½ tsp. xanthan gum
  • [br]
  • ½ cup warm milk or dairy free milk
  • 2 tsp. instant coffee granules
  • ¼ cup oil (canola, soy, corn or melted coconut oil)
  • ¼ cup molasses
  • 1 egg
  1. In a liquid measuring cup whisk together water, yeast and sugar. Set aside until foamy.
  2. In a stand mixer, add flour, ground flaxseed, caraway seeds, cocoa, sugar, salt and xanthan gum. Mix to combine.
  3. Warm milk in microwave for about 30 seconds. Add coffee granules and mix well.
  4. With mixer running on low speed, slowly pour in yeast mixture, then warm milk mixture, oil, molasses and egg. Turn mixer off, scrape down sides of bowl.
  5. Turn mixer on high speed and mix for 1-2 minutes.
  6. Spread batter into desired pans. Put warm water into a small bowl. Dip finger in warm water and press out all rough edges of dough and shaping dough as desired. Cover with a dry towel and place in warm place for 1 ½ -2 hours.
  7. Bake at 400°. Pull-Apart Rolls- Bake for 30 minutes. (Cover last 10 minutes), 6 inch round-Bake for 45-50 minutes (Cover last half), 4×8 Bread Pan- Bake for 60 minutes (Cover last 30 minutes),Mini Bread Pans- Bake for 30 minutes. (Cover last 10 minutes), 4 inch Cake Pans- Bake for 26-28 minutes (Cover last 10 minutes)
GFM Tip: Smooth out rough edges using fingers dipped into warm water and gently pressing rough edges and forming dough into desired shape. [br] If you don’t have instant coffee granules, you can use 1/2 cup coffee in place of the 1/2 cup milk.

Mama’s Almond or Coconut Blend Flour ~ Yes you can use any gluten free flour, but have better tasting and better texture results using Mama’s Flours!  They are the perfect blend, light texture and not gritty!  Purchase here!

Gluten Free Mama flours and mixes

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By |2018-03-05T22:19:56+00:00January 26th, 2015|Breads & Rolls|25 Comments

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  1. GiGi Eats January 27, 2015 at 7:32 am
    Mmm a total MUST TRY! I don't think I have ever had Pumpernickel bread before!
  2. Raia January 27, 2015 at 7:40 am
    Sounds delicious! I've missed pumpernickel since going gluten free!
  3. Ali the Skinny GF Chef January 27, 2015 at 7:51 am
    Goodness, this looks so yummy! I haven't had pumpernickel for years. Going to give it a try soon. Thanks!!
  4. michele January 27, 2015 at 8:55 am
    Can you use other flours? I have chestnut flour but not a blend. Also have other blends like Cup for Cup and King arthur
    • Gluten Free Mama January 27, 2015 at 3:25 pm
      You can use any high quality blend, but keep in mind if they have xanthan gum in the mix it you need to not add xanthan gum to the recipe and it may or may not alter the texture as many companies use too much xanthan gum in their blends. Let me know how it turns out using the cup for cup or king arthur. When using nut flours you want to mix them with several flours not use them straight as is for best results. I hope you have much success and am excited to hear how you like it. Here is the link to Mama's Flour Blends which make gluten free baking very successful!
  5. Audrey @ Gluten-Free Vegan Love January 27, 2015 at 2:48 pm
    Wow, I haven't had pumpernickle bread in like over 10 years! Thanks so much for sharing your recipe -- can't wait to make this :)
    • Sabine October 5, 2016 at 3:36 pm
      Hi Audrey - did you try making this vegan? If so, what did you use to replace the egg? Thanks!!!
  6. Tina Howe January 29, 2015 at 2:51 pm
    This looks fantastic! I love dark breads, especially pumpernickel. I definitely need to have a go at this :)
  7. Raia February 5, 2015 at 10:38 am
    Thanks so much for sharing this at Savoring Saturdays! I'm featuring it at this weekend's party. Hope you'll come share with us again!
  8. Brianna @Flippin' Delicious February 6, 2015 at 11:22 am
    Thanks for sharing at Savoring Saturdays. I love (and miss) pumpernickel bread so I can't wait to try your recipe. I'm featuring it this week too. :)
    • Gluten Free Mama February 6, 2015 at 1:25 pm
      Thank you Brianna! That is so kind of you! I hope you like it as much as I do! I ate half a loaf in one sitting, not sure that is good for me or not, but it was good for my taste buds. Thank you for featuring it. What a blessing!
  9. farahhamid March 12, 2015 at 8:53 am
    Hi .i am from pakistan my son has got gluten allergy in pakistan from where ican get your products
    • Gluten Free Mama March 13, 2015 at 8:29 pm
      Well we don't ship outside the US. You could try You can use any good quality gluten free blend with any of my recipes. If you want me to get a quote for how much it costs to ship to Pakistan, I can do that on Monday.
  10. Chuck VanderVeen March 14, 2015 at 5:31 pm
    I just tried this with one slight change. In the gluten bread world you can find both pumpernickel and pumpernickel rye breads. All pumpernickel breads are made with rye flour, the actual difference is whether or not they add caraway. I didn't have any caraway on hand when I wanted to try this so I went ahead and made it without that ingredient. My wife and I now have a new favorite bread and I'm not going to worry about getting the caraway seeds.
    • Gluten Free Mama March 14, 2015 at 6:53 pm
      That is awesome! So glad you have a new favorite gluten free bread!!! Thanks for taking the tine to let me know. Made my day!
  11. leaan williams June 4, 2015 at 4:22 pm
    This is greattttttttttttt! I made it just in time for Reuben sandwiches after St Pats day, and am making today so thought I would share how wonderful it is. I have shared this with several gf friends to enjoy this bread, a bread that actually tastes like bread and has no gummy aftertaste that so many gf breads have - thanks!
    • Gluten Free Mama June 5, 2015 at 6:02 pm
      Thank you so much! I am sooooooo glad you have enjoyed this recipe! Makes me so thrilled and humbled. Thank you for taking the time to share.
  12. CyndaG September 7, 2015 at 10:11 pm
    I am new to eating wheat-free. I am so glad to know I can still have pumpernickel both as croutons for my salads and my soups, particularly tomatoe,oh, the best. I do have a couple of questions: where do I find Xanthan gum & Carraway seed at the grocery store? I appreciate your help.
    • Gluten Free Mama September 8, 2015 at 1:19 pm
      You should be able to buy both at your grocery store. The xanthan gum will be in the baking aisle. If you cannot find it, you can find it on Caraway seeds are in the spice section. I hope you enjoy the pumpernickel bread!
  13. Jo October 7, 2016 at 3:53 pm
    This is wonderful! Question- how much is it supposed to make? I made it in a 4x8 bread pan and it overflowed a bit. Also, suggestions for egg free? Thanks! This is my new favorite!
  14. Tim March 11, 2017 at 11:31 pm
    Have you tried this recipe in a bread maker? If so what settings did you use?
  15. hgourmet May 4, 2017 at 8:24 pm
    Tim - I apologize for the delay in getting back to you. We are in the process of redoing our website. In the past, we have make the pumpernickel bread on the wheat bread setting as it's a heavier bread.

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