Gluten Free European Brown Bread Recipe

All Recipes Gluten Free
I’ve been fortunate to get to know the gentlemen behind the Montana Gluten Free Company. They are warm and genuine and a lot of fun to be around. My husband and I had the chance to help them work their booth at a gluten free food fair. They are real farmers with a real desire to help.

This is a recipe I developed using one of their gluten free bread mixes. Rich and hearty, this gluten free bread recipe is not for the squeamish. It is a good copy cat if you’ve been craving Pumpernickel bread lately. Great with thinly sliced beef and sauerkraut.

Gluten Free European Brown Bread                                

1 pkg. Montana Gluten Free Bread Mix (any kind)
2  1/4 tbsp. yeast
1 Tbsp. sugar
1 Tbsp. instant coffee
2 Tbsp. unsweetened cocoa powder
1/2 tsp. caraway seeds
3 eggs, room temperature
1/4 cup oil
1 3/4 cup water between 110 and 115 degrees
1 tsp. cider vinegar ( I used Bragg’s brand)                                                                                          

In a stand mixer combine all the dry ingredients together.
Place the eggs, oil and vinegar in a medium bowl, stir together.
Add to the flour and mix. Slowly add the water until it looks like pound cake batter.

Mix for 4 minutes. Place in a 9×5 bread pan and bake at 350 for 45 to 60 minutes.

Or use a round spring form pan like I did. Sometimes you just want to get crazy.

Cool on a wire rack. Makes 1 loaf

The Montana Gluten Free Company has developed a gluten free flour blend that is high in protein, fiber and complex minerals and vitamins.

If you are looking to add a lot of nutrition into your diet, you should try out their gluten free bread mixes. I always preach about adding more of the “good stuff” for our tummies and health.

Check out their website and let them know I sent you.

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