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Grease an 8″ x 4″ metal loaf pan and then preheat the oven to 350F. Arrange the oven rack to the middle position.
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum (if using), teff flour, psyllium husk powder, unsweetened cocoa powder, baking powder, instant yeast, sugar and salt. Whisk well to combine.
Add the molasses, sunflower oil, vinegar, warm water, and beaten eggs to the large bowl with the dry ingredients. Mix well until you get a wet, sticky dough that resembles brown cake batter.
Transfer the pumpernickel bread dough to the previously-greased loaf pan and smooth out the top with a wet spatula.
Let the dough rise in a warm, draft-free place for at least 30 minutes until it has doubled in size.
Bake the dough for 50 to 60 minutes until loaf is dark brown on top and sounds hollow when tapped.
Allow the gluten-free pumpernickel loaf to cool for at least 10 minutes in the loaf pan before removing it and letting it cool completely at room temperature on a wire rack.
Once the loaf has fully cooled, slice and enjoy!