It's not easy to find a good tasting gluten-free bread. Bob's Red Mill has done did it! It is a yeast bread mix that has a slight taste of pumpernickel, probably from the molasses and caraway seed. In place of rye flour as in typical pumpernickel bread, the mix contains buckwheat flour, garbanzo bean flour, fava bean flour, potato flour, sorghum flour, tapioca flour, and teff flour. (Teff is an ancient grain that is very fine, about the size of a poppy seed, and comes in a variety of colors... white, red, dark brown.) Sunflower seeds in the mix add a nice crunch.
The mix calls for the addition of water, oil, eggs, and cider vinegar. I reduced the 1/4 cup oil to 2 tbsp olive oil, which was just perfect. I used my bread machine's dough cycle to mix, knead, and do its first rise, then I poured it into a bread pan to do its second rise. It lacks elasticity like traditional yeast bread made with flours containing gluten, so you won't be forming it into a loaf and it doesn't raise into a mounded top. It has a flat top before and after baking.