Gluten-Free Pumpernickel-Style Buns

My husband had a hankering for smoked meat sandwiches, and of course they are just better on rye bread. I haven’t had much luck in making gluten-free bread – it always seems to cave in on itself. But buns turn out well – maybe the smaller size is enough to support and allow them to rise nicely. So I turned to my trusty gluten-free hamburger bun recipe and modified it to make a tasty pumpernickel rye style bun – perfect for a smoked meat or corned beef sandwich.

I have tested this with my gluten-free flour blend.

Gluten-Free Pumpernickel-Style Buns
Prep time
Cook time
Total time
Serves: 6 buns
  • 1¼ cups warm water (110 degrees F)
  • 2 tablespoons molasses
  • 2½ teaspoon active dry yeast
  • 300 grams all purpose gluten-free flour blend
  • 60 grams gluten-free oat flour
  • ⅓ cup dry skim milk powder
  • 1 tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum (in addition to what is in the flour blend)
  • 1 teaspoon caraway seeds
  • 1 large egg, room temperature
  • 2 tablespoons butter, melted
  • 1 teaspoon cider vinegar
  1. Add molasses to warm water. Sprinkle yeast over and stir. Allow to sit for 10 minutes until yeast has foamed up.
  2. In stand mixer bowl, measure flours, milk powder, cocoa, salt and xanthan gum. Mix on low speed to blend.
  3. Add water mixture, egg, melted butter and cider vinegar to the mixer bowl. Mix on low speed for 1 minute. Increase speed to medium and mix for 4 more minutes.
  4. I use a muffin top pan to help my bins keep their shape. Grease the pan. Divide dough into 6 portions (I use a ⅓ cup scoop) and place them in the pan. Wet hands with cold water and pat the dough down into a flat bun shape.
  5. Let sit in a warm spot until dough is risen.
  6. When they have almost doubled in size, preheat the oven to 375 degrees F.
  7. Place the pan in the preheated oven and bake for 20 - 25 minutes until they are lightly browned. You can also test for doneness with an instant read thermometer - 208 degrees F means they are cooked through.
  8. Remove from the oven and carefully transfer to a wire rack to cool completely.
  9. Store in the freezer.


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