Makes a delicious two-pound loaf in your bread machine. It has the taste and texture of gluten pumpernickel.
Keyword: Gluten-free, Make-ahead
Bread machine with two-pound loaf capacity
Wire cooling rack
3tspActive dry yeast
35gBrown rice flour
35gSweet rice flour
2tspCocoaXunsweetened cocoa+espresso powder
360mlNonfat milkwarmed to 80°F or 27°C
1TBSPApple cider vinegarshaken first if settled
3½TBSPLight olive oilnot extra virgin
Put the yeast in a small bowl and set aside.
Whisk the remaining dry ingredients together in a large bowl.
Add the warmed milk to a 4-cup measuring cup or a medium bowl. Add the molasses to the milk and whisk until well combined.
Add the eggs to the liquid, and whisk again. Add the remaining wet ingredients, and whisk again.
Pour the liquid ingredients into the bread pan.
Add the dry ingredients (excluding the yeast) to float on top of and completely cover the wet ingredients. Make a well in the center, and add the yeast.
Put the bread pan in the machine, and choose the Gluten Free cycle with a medium crust.
A few minutes after the machine reaches the kneading cycle, use a silicone spatula to gently push any flour stuck to the sides of the pan into the middle of the dough. Don't open the lid during the rise or bake cycles.
When the bake cycle is complete, verify that the inner bread temperature is at least 206°F on an instant-read thermometer. If it's not, leave it in the machine with the lid closed for a few minutes or bake in a 350°F oven until it reaches the correct internal temperature.
Remove the pan using oven mitts, and gently slide the bread onto a wire cooling rack. Let it cool completely (at least two hours) before slicing.