Mock Pumpernickel – In the Slow Cooker~gluten free

Often I hear that Celiac’s lament that most gf breads have very little fibre.  This bread should take care of that!  This is a very dense bread that you slice into very thin slices.

Tastes just like old fashioned dark rye pumpernickel!
I will include changes at the end if you wish to use cooked rice instead of buckwheat groats.

1 cup buckwheat groats
3/4 cup cornmeal
2 cups boiling water
Mix together, cover and soak overnight

3/4 cup plus 9 tablespoons brown rice flour (can use white)
1/4 cup yellow corn flour (not corn meal)(or other gf flour)
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 tablespoons corn syrup or molasses
1 tablespoon cooking oil
Stir together the dry ingredients. In a small dish mix the syrup and oil.
Mix all the ingredients into the cooled buckwheat/cornmeal water mixture that has soaked overnight. Mix well with a spoon.
Grease a 9″ x 5″ loaf pan. Line the bottom with greased foil.
Put dough into pan. Cover pan tightly with foil.
Place in large oblong slowcooker. Cover. Cook on High for 6 hours.
Cool. Remove from loaf pan. Place in plastic bag in fridge overnight.
Slice into 1/4″ slices with a greased knife.  Slice and freeze.
If you have a round slow cooker- use a round metal pan that fits inside.
Changes for “Mock Rice Pumpernickel”
Substitute :

  • 1 cup cooked brown rice for the buckwheat. Soak One Hour instead of overnight.
  • Add 1/2 teaspoon guar gum and 2 tablespoons cocoa powder to the dry ingredients.
  • Use cornstarch instead of cornflour

Let cool completely.  Store in plastic bag.  Slice thin.

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