Pumpernickel Bread

I first made this bread to go in our Thanksgiving stuffing (I use my Grandma's much loved recipe), and also because I was looking for a sub for my much craved rye bread.  I think I found it.  This is moist, fragrant, yummy, and very easy to make. I modified it from this recipe from Living Without Magazine, to be totally top 8 and corn free.  I think you'll agree, it is a hit!

PUMPERNICKEL BREAD
1  Tbsp. caraway seeds
2/3 cup sorghum flour
1 1/2 tsp. Hain Featherweight grain free baking powder
3/4 tsp. baking soda
1/2 tsp. guar gum
1/4 tsp. sea salt
1 tsp. dried dill weed
1 (15 oz) can black beans, rinsed and drained OR 2 cups cooked & drained black beans
3 Tbsp. grape seed oil
1 Tbsp. maple syrup
1 Tbsp. dark molasses
3 Tbsp. flax meal
1/2 cup hot water

Combine flax meal and hot water in a small bowl.  Let stand til set, about 5 minutes.  Preheat oven to 350 degrees. Lightly oil a loaf pan.  In a small skillet, toast caraway seeds over medium heat, stirring constantly, about 2-4 minutes until fragrant. Remove from heat.    In a large bowl, whisk together flour, baking soda and powder.  In a food processor, combine rained beans, oil, maple syrup, and molasses. Puree until very smooth. Add flax gel and pulse until combined.  Pour bean mixture into dry mixture and stir well.  Add in caraway seeds.   Transfer batter to prepared pan.  Bake for 35-40 minutes.  When it is done, the top will be firm and a toothpick will come out clean.  Remove immediately from pan and cool on a wire rack. Store in fridge once it is completely cool.

Linked to: Gluten-Free Fridays #16
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