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Gluten-Free Beer Bread

4

0 min

Gluten-Free Beer Bread

Gluten-Free Beer Bread Photo 1

Time

0 min

Serving

10 persons

Calories

149

Rating

4.00★ (27)

Cuisine

Author: Victoria Buriak
I've made this gluten-free beer bread several times, and it hasn't failed me yet. It's a great sandwich bread for anyone who wants to eat gluten free. I have a problem keeping it in the kitchen to make sandwiches with!

Ingredients

  • ¾ cups gluten-free flour blend: 2 piece
  • buckwheat flour: 0.25 cup
  • white sugar: 1 Tbsp
  • ½ teaspoons xanthan gum: 2 piece
  • salt: 1 tsp
  • eggs, at room temperature: 3 piece
  • vegetable oil: 3 Tbsp
  • agave nectar: 2 Tbsp
  • apple cider vinegar: 1 tsp
  • gluten-free beer, at room temperature: 1 bottle (12 fluid ounce bottle)
  • ¼ teaspoons rapid-rise yeast: 2 piece
  • milk: 2 Tbsp (to taste, optional)
  • poppy seeds: 1 Tbsp (to taste, optional)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
    Gluten-Free Beer Bread Photo 2
  2. Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
    Gluten-Free Beer Bread Photo 3
  3. Beat eggs, vegetable oil, agave, and apple cider vinegar in another large bowl with an electric mixer. Mix in dry ingredients and beat until smooth. Stir in beer and yeast, then mix on high speed for 4 minutes. Pour into the prepared loaf pan.
    Gluten-Free Beer Bread Photo 4
  4. Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover oiled waxed paper and let rise until doubled in volume, 30 to 60 minutes.
    Gluten-Free Beer Bread Photo 5
  5. Bake in the preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.
    Gluten-Free Beer Bread Photo 6

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