Mom’s Gluten Free Pumpernickel Raisin Bread

This bread is somewhat ingredient/labour intensive – so set aside enough time to bake it! I only bake this when I have free time and/or it’s a cold (by Vancouver standards), rainy day. Or I’m trying to get out of doing something else...

And now… (drum roll please) for a little bit of back story. We used to spend a lot of time in Florida as a family growing up. My parents would load us up in the car and drive from Montreal to Florida, and stay there for 2 to 3 weeks every March. Being the good, little nerds that we were, we would do homework in the mornings and pack up and head off to the beach in the afternoons. Whenever we were down there, we would buy pumpernickel raisin bread. I guess it was a local delicacy – or you couldn’t find it in Montreal. Or it was our holiday treat…  Anyways, we ate a lot of it while we were in Florida!

Fast forward to present day (we’re all about 20 years older…). A few years ago, my parents made an effort to go gluten free. My Mom adapted a few gluten-free bread recipes to recreate the bread we used to eat in Florida.

I’m not gluten free, but I love this bread! It’s even better if you let the bread sit for a day before eating it. It helps dry the bread out a little (otherwise it’s quite moist) and firm it up a bit. Enjoy!

To make Mom’s Pumpernickel Raisin Bread you will need

Dry Ingredients

  • 1 ½ cups almond flour
  • ½ coconut flour
  • ½ gluten free flour mixture – here’s a highly rated flour recipe or I buy Namaste 
  • 7.5 TBSP psyllium husk (if you can find powder use that instead)
  • 3 TBSP baking powder
  • 1 ½ tsp baking soda
  • 2 TBSP cocoa powder
  • 3 TBSP instant coffee granules
  • ½ tsp salt
  • 1 TBSP caraway seeds (optional)
  • 1 TBSP chia seeds (optional – these help hold the bread together, to give it more of a springy, doughy texture like what you’re used to with regular bread)

Wet Ingredients

  • 1 TBSP molasses
  • ½ cup raisins
  • 1 whole egg
  • 1 cup egg whites
  • 1 ½ – 2 cups of boiling water (see Step 3)

Directions

  1. Pre-heat oven to 350 F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together all of the dry ingredients. Make sure the baking powder and soda are well mixed in. This will ensure that the bread rises evenly.DSC_0085
  3. Add in the wet ingredients and stir thoroughly.
  4. I usually set the kettle to boil and pour 2 cups of boiling water in to a glass measuring cup. Add in the water a little at a time, and whisk/stir everything together well with each addition. The dough should puff up and become doughy/sticky. It should not be runny! So make sure you add the water in slowly.DSC_0090
  5. Separate the dough in to 2 to 4 equally sized balls, and roll each one in to loaf shape. Place dough on the cookie sheet a bake for at least 1 hour. The bread is done baking when you tap the bottom and it sounds hollow.* The larger the loaves, the longer it will take to bake them.
  6. Let loaves cool completely on a wire rack, before slicing them.

* I know, this whole telling when bread is done thing is new to me too. I inserted a skewer in to the center of each loaf, and looked for it to come out clean. Here are some real directions on how to tell when bread is fully baked so you don’t have to wing it like me!

 

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