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. Ingredients
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.