Gluten Free Pumpernickel Bread

For gluten-free bread, at-home is the way to go. You control the ingredients and the quality so you can be absolutely sure your fresh-baked bread is suitable for your family’s dietary needs.

Ingredients

INGREDIENTS	2 lb

Water (80°F-90°F)	1 ½ Cup(s)
Large Eggs, at room temperature	3
Molasses	3 Tbsp
Canola Oil	2 Tbsp
Cider Vinegar	1 Tsp
White Rice Flour	2 Cup(s)
Potato Starch	⅔ Cup(s)
Tapioca Flour	⅓ Cup(s)
Light Brown Suger, firmly packed	3 Tbsp
Xanthan Gum	2 ½ Tsp
Cocoa Powder	2 Tsp
Instant Coffee Granules	2 Tsp
Salt	1 ½ Tsp
Bread Machine Yeast	1 Tbsp

Directions

Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select GLUTEN FREE. Press the START button. 4. The complete signal will sound when bread is done.
The complete signal will sound when bread is done.
Using pot holders remove bread pan for baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.
Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).

Makes one, 2-lb. loaf