Tuesday, December 19, 2006
No Gluten or Dairy Pumpernickel Bread Recipe
The Gluten-Free and Dairy-Free Pumpernickel Bread Recipe is now available at our Glutenfree recipe library! I had promised this recipe a few days ago, and it seemed I had a few people getting a bit anxious for it, so there is the link to it. I described this recipe in my previous post where I showed it in use as a gluten-free pumpernickel sandwich bread. It works great for this, since it has a nice hearty crust and a soft spongy center, all infused with plenty of pumpernickel bread flavor.
In addition, I posted a recipe for a simple and versatile dill and/or spinach dip recipe. I don't know about you, but spinach-dip served with cubed pumpernickel has been rather popular at parties - both around the holidays and any other time of the year. Many people carve the center out of the loaf of pumpernickel bread, and fill the bread with the dip... using the carved out portion to form the cubes of bread for dipping. This glutenfree pumpernickel will work fine for that, since it is made in a round pyrex 2-liter dish, and achieves a height of about 4 inches when baked. So, plenty of volume for holding dip. Personally, I prefer keeping the dip in a separate bowl so as not to cause the remaining pumpernickle loaf (the part of the loaf you are using for a "bowl") to become soggy. This goes for bread with or without gluten. Why waste any great GF bread to sogginess? :)
Here's a picture of the dip with some cubed-pumpernickel bread - all glutenfree of course.