Pumpernickel is a kind of darkish, dense bread historically made out of rye flour. Rye, a grain intently associated to wheat and barley, inherently accommodates gluten. Due to this fact, typical pumpernickel recipes will embody gluten. People with celiac illness or gluten sensitivity needs to be conscious that almost all commercially obtainable pumpernickel breads will not be appropriate for consumption.
The presence of gluten in conventional pumpernickel contributes to its attribute texture and construction. Gluten gives elasticity and helps the bread maintain its form throughout baking. The absence of gluten can considerably alter the ultimate product, requiring different binding brokers to realize an analogous consequence. Traditionally, pumpernickel has been a staple in varied European diets, valued for its dietary content material and lengthy shelf life.
