There is something about the aroma of yeast and beer, baking together in a super-soft loaf of bread, that just makes you crave a good sandwich: peanut butter & jelly, egg salad, BLT … it doesn’t matter. Baking this bread will get all kinds of delicious sandwich-making juices flowing!
Use gluten-free beer, of course, (consult my tasting notes to find one that suits your taste!) and enjoy this favorite twist on traditional sandwich bread. The effervescence of the beer helps give this bread beautiful lift, and creates a light, airy structure that is truly wonderful.
Gluten-Free Beer Bread
- 10 oz. gluten-free ale (I like Green’s Quest Tripel Blonde Ale or New Planet Pale, Amber or Blonde Ales for this recipe) or sparkling water, club soda or gingerale – room temperature
- 3 large eggs — room temperature
- 3 Tbs. olive oil
- 1 tsp. apple cider vinegar
- 2 Tbs. honey or agave nectar (omit if using gingerale)
- 2 3/4 cups gfJules™ All Purpose Flour
- 1/4 cup dry milk powder/non-dairymilk powder OR almond meal
- 1 tsp. sea salt
- 1 Tbs. granulated cane sugar
- 2 1/4 tsp. (one packet) rapid rise or bread machine yeast (Red Star® Quick Rise)
- milk (dairy or soy, coconut or hemp work well) for brushing on bread
- sesame seeds, poppy seeds or other topping of choice
Prepare a regular loaf pan by oiling it well. Set aside.
In a large mixing bowl, whisk together the eggs, oil, apple cider vinegar and honey.
In another large bowl, whisk all dry ingredients except yeast (flour, salt, milk powder and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the ale to mix. Once incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes. (This is a batter, not a dough)
Pour batter into oiled pan, filling no more than half-way up.
Cover with oiled wax paper and let rise in a warm, moist place for at least 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the bread rise over the side of the pan, or it will rise too much to support itself and may collapse when cooling.
Bake at 375º F (static) or 350º F (convection) for approximately 35 minutes. The internal temperature of the bread should be approximately 205 – 210º F. The loaf should have risen above the top of the pan, and will be golden brown with a nice crust.
Remove to cool in the pan for 15 minutes, then gently remove from the pan and finish cooling on a wire rack. Cut when fully cooled. Store in a sealed ziptop bag on the counter – do not refrigerate, or it will dry the bread out.
*You may also bake this dough as a loaf in a bread machine by adding the liquids first, then the dry ingredients on top. Set on gluten-free setting or only one rise and no punch-down.