FALCON HEIGHTS, Minn.--Today, local bakerDonna Nagel shared her take on a gluten-free pumpernickel foccacia recipe.

Donna received an Honorable Mention in this year'sFleischmann's Yeast "Sensational Sandwich Bread" contest at the Fair.

For moregluten-free recipes,visit

Pumpernickel Foccacia (Gluten Free)

1 Tablespoon sugar
1 1/2 Tablespoons Fleischmann's Active Dry Yeast
2/3 cup lukewarm water

Dry Ingredients:
1/3 cup tapioca flour
2 cups brown rice four
2/3 cup potato starch
2 1/2 teaspoon xanthum gum
1/2 teaspoon caraway seeds
1 Tablespoon dried minced onion
1 1/2 teaspoons salt
1/2 cup dry powdered milk
1 Tablespoon cocoa powder
1/2 teaspoon coffee granules
1/2 teaspoon sugar

Wet Ingredients:
14 Tablespoons (7/8 cup) warm water
3 Tablespoons molasses
1 teaspoon vinegar
2 Tablespoon vegetable oil

3 room temperature eggs, slightly beaten

Spray two 9-inch round pans with cooking spray, set aside. Mix 1 tablespoon sugar, Fleischmann's Yeast and 2/3 cup lukewarm water. Wait 10-15 minutes until double in size) cover and set aside in warm place. Combine the 11 dry ingredients, set aside. Mix together 14 tablespoons additional (7/8 cup) water, molasses, vinegar and vegetable oil. Slowly add the molasses/vinegar/oil mixture to the 11 dry ingredients. Blend in the 3 eggs. Slowly add the risen yeast/water. Beat with a mixer on high for two minutes. Cover the bowl with a towel and set in a warm place to rise for 1 hour. Beat again for 2 minutes. Spoon dough in two round, 9-inch pans. Let dough rise again, covered until it is just above the top of the pans (45-60 min). Bake at 375 degrees for 30-45 minutes. Cool on wire rack.

--Recipe from Donna Nagel of Hopkins, 2012 Minnesota State Fair, Honorable Mention, Fleischmann's Yeast "Sensational Sandwich Bread" Contest

--Adapted from the Gluten Free Gourmet/creator Bette Hagman