Gluten Free Beer Bread Recipe
Yes! Gluten free beer bread is not only possible, it’s easy and ahhhmazingly delicious! 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 Recipe
Gluten Free Beer Bread Recipe
Gluten Free Beer Bread Recipe
Ingredients:
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 (371 grams)
- 1/4 cup dry milk powder/non-dairymilk powder OR almond meal (44 grams)
- 1 tsp. sea salt (5 grams)
- 1 Tbs. granulated cane sugar (16 grams)
- 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
Method:
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.
Once the bread has risen, lightly brush with milk to help it brown, then sprinkle any toppings on at this point.
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.
NUTRITIONAL INFO
Ingredients:
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 (371 grams)
- 1/4 cup dry milk powder/non-dairymilk powder OR almond meal (44 grams)
- 1 tsp. sea salt (5 grams)
- 1 Tbs. granulated cane sugar (16 grams)
- 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
Method:
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.
Once the bread has risen, lightly brush with milk to help it brown, then sprinkle any toppings on at this point.
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.
This is such a fabulous bread! Just finished making a double batch and putting it into muffin tins to make “rolls” for Thanksgiving tomorrow! If only the Pilgrims could have been so lucky! Shout out to Omission gf Beer too.
Yay, Natalie! That sounds like a fantastic thing to serve on Thanksgiving! I agree that the Pilgrims would have been mighty happy and lucky to have such soft, fluffy bread! Have a wonderful Thanksgiving!!!
~jules
My family and I are just getting into the gluten free options due to our naturopath explaining that there might be a link between my sons’ various skin ailments and gluten. Anyway…we have an old bread maker without the gluten free setting. There is a rapid setting however all the recipes for rapid require 4tsp of yeast. Also the rapid setting is only 70 minutes long and when contemplating what to set the bread maker on I chose to do the dough setting…followed by a 35 minute bake time. As I write this…I’m pretty sure the bread has risen and fallen…making another “brick” bread for me to eat up instead of the light and fluffy loaves you have on your site. Any help and guidance from anyone would be greatly appreciated….It’s hard to do trial and error when the ingredients are a bit pricey!
Oh and the type of flour I used was a Gluten Free All purpose flour (brown rice flour, potato starch, tapioca starch, chickpea flour and xanthan gum) I also added a 1/4 cup of almond flour and 1/4 cup of fresh ground flax. We live in Canada so I’m not sure we can get your flour.
Hi Ken, welcome to the gluten-free family! Have a look at my post on baking GF bread in a bread maker: That should help you get started. As far as the setting, it’s likely to need at least 60 minutes of bake time and I’d recommend 60 minutes of rise time, particularly with the heavy flours you are using. Ratios make a big difference, and if there’s too much liquid, it rises too quickly, the flours are too heavy … it will sink. As far as my flour goes, we do now ship to Canada and we are working on getting some better prices for shipping there, so stay tuned! Good luck!!!
~jules
Jules,
Yet another one of our fabulous recipes! I have made this often and is one off most fool-proof recipes. Along wrong your GF soft Tortillas! You ROCK!!
That’s fabulous to hear, Monika! Thank you!!!!
~jules
Could you use a different type of gluten free flour besides yours in this one? I just stumbled on this recipe and am new to your page and don’t have any of your flour, but I do have some of Bob’s Red Mill gluten free flour on hand.
Hi Carrie, I can’t recommend using that particular flour in this recipe, since it’s so very different from my flour blend. There are no binders in it and it relies heavily on bean flours which are heavier than my flour and leave a funky aftertaste. All gluten-free flour blends are different, but that particular blend is extremely different from mine, and I’d hate for you to make the recipe with it and not be happy with the results. I wish I had better news for you, but at least you have options! If you would like to try my flour blend, we will deliver right to your door, so that does make things easier.
~jules
I made this using ginger ale & our bread machine. It was the 1st time making GF bread & it was AMAZING!! We devoured it!! This immediately made my 13 son who was diagnosed with type 1 diabetes a year ago & with celiac disease 6 months ago VERY happy. Suddenly he found a bread that he could eat & he LOVED it. We’re looking forward to trying some others, too. Thank you for all you do!
That’s wonderful to hear, Heather! It’s a wonderful feeling to find something delicious and safe you can make for your child – I’m thrilled to have had any part in helping you! Thanks for taking the time to let me know. Happy bread baking!
~jules
I tried this today and it was terrible. Although, having said that,it did taste nice, the texture was good and it was cooked in the middle but after the 30 – 40 minutes of rising it only rose to within about 1/4 inch from the top of the tin (8 1/2 x 4 1/2 loaf tin). I’m not sure if this was enough but I took it out of the oven and turned the oven on to 180 celsius to cook the loaf. While the oven was heating, I tried to brush milk over the loaf but the batter stuck to the brush so I “sprinkled” rather than brushed. When the oven reached the correct temperature I put the tin in and checked after about 5 – 10 minutes when I found the top was burning but the bread still hadn’t risen at all. I put some foil over the loaf which stopped it burning any further. When 35 minutes was up it still hadn’t risen any further. I let it sit for 15 minutes then couldn’t get it out of the tin. I used a knife to loosen it but it was well and truely stuck to the bottom and the sides and bottom were very, very dark brown and just verging on burnt. I had brushed the tin with olive oil so I don’t know if this was the culprit. Consequently we have a loaf which is split length wise down the middle, hasn’t risen much at all but tastes good enough that I would like to try again as my grand daughter has just been diagnosed as gluten intolerant. I live in Australia and in a small country town where I was only able to get Lulas All Purpose Gluten Free flour so I don’t know if this has anything to do with the way the bread turned out. Can you help me as this flour was over $10.00 per kilo and don’t want to mess it up again. Also, do you deliver your products outside the US.
Please help as I can’t find anyone around here or has any info about using gluten free flour at all.
With thanks,
Isabell
Hi Isabell, I’m sorry for your frustration with this recipe, but I’m sure it has to do with the fact that the flour you used was not my blend. I’m not familiar with Lulas Flour, unfortunately. If you could tell me some more about the ingredients and the order in which they are listed, I will try to help you figure out what is different about the blends and perhaps how you could make your own blend that would work better in recipes like this one. Just curious – what kind of gluten-free beer did you use? I would love to know what is available in Australia!
I just made this- it was my first time using your flour, first time attempting a gluten free loaf. I had all the ingredients, except I subbed the beer for 7up. I made it in a cusinart bread maker under the GF setting. It looks and SMELLS delicious. The rice was great- the color is great. I just took it out and took the temp- it was 208, which I was excited about, until I pulled the thermometer out- it was all gooey… It is still cooling,but the sides and bottom have caved a bit. Any thoughts on what I did wrong, or what I should change?
Hi Stephanie, if the internal temperature was between 205-210 AND it wasn’t goey inside, it is baked. It’s a bit harder to control for this using a bread maker, but I’ve found with my Cuisinart GF breadmaker (we might have the same model), I have to add another 10 minutes of bake time to it. I’ve gotten to the point of actually preheating my oven and putting the pan into the oven at the end of the bread maker cycle, or I just don’t open the lid on the bread maker and allow the bread to sit for another 10 minutes (it’s still warm enough inside to bake it). If it caved in a bit, that’s another sign that the bread wasn’t fully baked. Hopefully there are some slices on the ends that are fully cooked, or you can toast the slices and still use them and enjoy the delicious flavor. Hope that helps for next time!
Tried this today in a regular old Breadman breadmaker (no GF setting). And it turned out fantastic! it’s the first time I’ve had soft and light GF bread! I used the quick breading setting and it turned out great. Thanks so much.
Fantastic to hear, Stephanie! Thanks for including the setting and machine for your bread maker for reference! I’m thrilled that you’ve finally achieved GF Bread Greatness!!!!
I thought gluten free bread recipes required xanthan gum? Wanted to try this recipe of yours, but wondered about that, before I start…
Hi Rosanne, my Jules Gluten Free All Purpose Flour already includes xanthan gum – easy peasy!
I tried this out in my bread machine…using my bread machine for the first time. The instruction booklet said to use “basic” for gluten free breads. Well I did…until I heard it go into the second round of kneading and rising (the booklet does not say how many of each is in each setting). So then I turned it to “bake”…not knowing how long to cook it. The internal temp reached 210 degrees, but with raw dough coming out on the thermometer. So I let it cook longer…I eventually took it out after 2 hours!!!! It had a very done “shell”, but was still doughy in the middle. Ugh. Guess my bread machine won’t get used much. I’ll stick to hand mixing and baking in the oven.
Hi Codi, sounds like your breadmaker is very definitely programmed for gluten breads. It also sounds like it didn’t get a chance to rise at all, which I bet is the main reason it cooked on the outside but was still doughy in the middle. Next time you could mix it up and then put it in the pan to rise and bake in the breadmaker, I suppose, but that’s not saving you much effort! Wish all breadmakers had a GF setting!!
Hi Jules! I have a mini Zo bread machine that makes only 1 pound loaves. What size loaf is this recipe for?
Hi Jennifer – this recipe makes a 2lb loaf. It’s super easy to make in the oven if it’s too big for your Zo!
This looks great! Any chance I can make it without the yeast? I’m not quite sure if yeast is a legit ingredient for us yet. Thanks for sharing!
Hi Denise, this recipe does need the yeast, and you’ll have to check about any GF beers you would use (if you used that ingredient) to see if yeast was used in making those, too. I do have a yeast-free sandwich bread recipe in my bread-baking e-book and in my book, Free for All Cooking. Really yummy bread and no yeast!
Can you use a regular bread machine and how do you adjust the settings. Looking forward to making this bread. Where can I buy your book Free for all cooking.I also am dairy and egg free, not happy about this and nothing I try to make turns out. At the young age of 71 I am very frustrated and feel like I’m aging trying to adjust, and I used to be a very good baker. I already bought your flour at a local store. Please help.
Hi Patti, way to go for diving in and trying GF, egg-free, dairy-free baking at the young age of 71! I applaud you for being willing to experiment!! To answer your questions about the bread machine, you can use a regular bread machine to bake GF bread, but you need to program it or choose a program that only has 1 knead/mix cycle, 1 rise cycle and 1 bake cycle. The rise should be about 30 minutes – 1 hour and the bake time should be around 1 hour for a 2 lb loaf. The first time you try, hang around the machine and keep an eye on it to make sure it’s behaving and not over or under-cooking the loaf. Take the internal temperature of the bread to be sure it’s fully cooked – it should be 205-210F when done.
As for the egg-free and dairy-free parts of your new baking adventure, the no dairy component is easy. All of my recipes already are dairy-free or give dairy-free substitutes. As for eggs, in bread, you want to select a bread recipe that has less than 3 eggs in it. I like flaxseed meal + water for an egg substitute in yeast breads. You can read more on that here: recommended egg substitutes article.
Best of luck on the experiments, and write back anytime you need help! You can also email us at [email protected] and we can walk through recipes or substitutions with you!
Hi Jules! I’d like to make this recipe in the breadmaker but wasn’t sure how to do this? Should I just out in all the wet ingredients, then the dry ingredients, and then the yeast and then just turn the machine on? Or do I have to mix it as called for in the recipe before putting it in the breadmaker? Thanks!
Hi Meghan, this recipe is great for a bread maker too. Just put all the wet ingredients (make sure they’re room temp or warmer) in the pan first, then the dry and the yeast on top, as you said. No need to mix before putting it into the bread maker. Enjoy the bread – it’s one of my favorites!
Thank you for good bread. Just made a loaf in my Hamilton Bread machine. Husband said it was still a little soft even after I put it in the oven for ten minutes. I used Ginger ale instead of beer, but I also added 1T of agave before I remember it said not it you are using agave. Could that be it? Any good idea on slicing?
Hi Amanda, so glad you’re finally enjoying good gluten-free bread! I must say that the bread being too soft isn’t a complaint we often hear in the GF world (LOL!), but my guess is that the flour wasn’t measured quite right. Next time, if you have a food scale, each cup of my Jules Gluten Free All Purpose Flour should weigh 135gr. If you don’t have a food scale, spoon my flour into measuring cups and then level off with a knife to make sure it’s measured accurately. Let me know how it goes next time you make it! (And don’t add the agave if you’re using gingerale!)
I have failed at making every bread recipe with my gluten free bread maker…except this one. I almost cried when it came out good! It’s so nice to be able to enjoy fresh baked bread again. The store bough GF breads don’t even come close. My kids will even eat this! Thank you, thank you!!!
Oh Melanie, that is so fantastic to hear! I’m thrilled that you didn’t give up and that you kept at it! So glad you now have a great go-to homemade GF bread recipe you and your family will enjoy!!!
Jules, I can’t use dairy or eggs. I feel very restricted. I just bought a bag of your flour. How do I substitute for the dry milk powder? I have Earth Balance soy free egg free mayo. How do I use this for the eggs? I just made some baking powder biscuits, no recipe and they are really good. Thanks for your help. Can’t wait to feel normal again. Patti
Hi Patti – I can’t wait for you to reap the benefits of the GF, DF and egg-free diet, as well! Sounds like you’re well on your way, we just have to get you some recipe substitution assistance!
Have a look at my egg substitution article for more info on when it’s best to use ingredients like the mayo you have in place of eggs. For dry milk powder, I use Vance’s DariFree powder (it’s potato-based). If you can’t get your hands on this great baking ingredient, I’d suggest almond meal as a second alternative. Check my article on how to make your own! Finally, I’d highly recommend that you grab a copy of my book, Free for All Cooking. It’s got tons of info on how to bake egg-free, dairy-free in addition to gluten-free. It’s made for you!
The receipe calls to add the ale twice. At what point should it be added? Thanks!
Oops! Thanks for pointing that out, Azure. I’ve fixed it in the recipe. The ale comes last!
I’m curious about the purpose if the dry milk. Can’t wait to try this recipe though. Recently received my Jules flour. Thad pizza crust mix was so “normal” rafting and easy to work with. Loved it!
Hi Claudetter – so happy you loved my pizza mix! One reason that the crust is so “normal” and delicious is because of my particular flour blend; the other is the dry milk powder. It really helps to give structure to the crust/bread and helps it not to sink. Do not reconstitute the dry milk powder — add it as if it was another flour. Enjoy this recipe!!
I have been GF off and on for years but am getting serious with it again. My husband is finally interested in it, and has gone 2 weeks without bread. I don’t want him to lose interest so I was thrilled to come across your website today. I ordered your Starter Pack. I can’t wait to receive it, and start making some fresh bread! Thanks!
Sarah that is so wonderful! Once you bake him delicious baked goodies again, gluten-free of course, he’ll be so happy that he won’t look back! So glad you found me! Let me know if there is any way I can help you and your hubbie on this journey!
I made this bread and it was so good! My whole family loved it. I substituted the beer for 10oz of water and added two teaspoons of baking soda and it came out light and tender. The texture was great. So yummy! thanks Jules!
Thanks for sharing your sub, Rachel! It’s so helpful to hear about other ingredients that have proven successful! Water + baking soda is a brilliant sub for a bubbly beverage in this recipe!
Jules,
Any suggestions for subbing out the eggs for the bread recipe above for great results. I’m a lacto-Vegetarian.
SNK
I’m hesitant to recommend subbing out eggs in recipes calling for 3 eggs or more, but you could try a mixture of egg subs here and see how it goes. I would start with flaxseed meal + water and then perhaps also use another egg sub like egg-free mayo. Do you have my book, Free for All Cooking? It has an extensive list of egg substitutes in the front and you could look them over to see what you would prefer to use.
I used ginger ale since I haven’t bought any gf beer yet, and I have a Zojirushi machine. I just use the Gluten setting and no problems with texture or rise. So far, 2 perfect loaves of bread! Woohoo!
That’s wonderful, Cindy! And your bread photo you posted on my facebook page is beautiful!
My first loaf of GF bread baked in my bread machine was a resounding success! I made it Sunday and just finished the loaf tonight with a BLT. I plan to make another loaf tomorrow or Saturday as this is a thousand times better than any of the retail versions I bought!
Fantastic to hear, Cindy! I understand how you feel – once you make a homemade loaf that tastes this good, you never want to go without!! What kind of bread machine and GF beer did you use? I’m so glad it worked out for you!!
Dear Jules – I am new to a gluten free life (3 weeks)and feeling much better after 3 years of misery.
I was wondering if you can add toppings to the bread machine version? At what point would you do that? Thanks for the help. I ordered your flour the other day and should receive it this week. I can’t wait to start baking.
Sondra
Congratulations, Sondra, on finding the cause of your aliments and feeling better already!!! It’s a great question about toppings. Most breadmakers will mix the dough and then beep several times before the rise to allow you to open the lid and add toppings at that point. I usually add coarse sea salt, sesame seeds and other toppings for my bread then. Enjoy baking food that heals you!
HELP! I have a small bakery and my customers are asking me for Gluten Free. I have started making GF cinnamon rolls from Jules’ flour, but I have yet to make a decent loaf of bread. I have followed all of the instructions I’ve found online and add some of my own variations, but I cannot get it to cook on the inside. It looks beautiful while in the oven, but about 30 minutes into cooling it falls into a mushy raw mess. Last night I baked another test loaf for 1 hour and 20 minutes and still raw on the inside. Is there something that I should be adding to my mix?
Hi Jeff – what recipe are you using for GF bread? This is one of the easiest to get right, if you use the ingredients I recommend. From what you’re describing, it sounds like there is way too much moisture in the loaf if it’s sinking, even mid-bake. Feel free to send an email to [email protected] and we can walk through it with you to help you get it right. You will succeed!!!
Hi Jeff,
I had a few problems with this recipe, dunno why, but I have come up with a couple of modifications that have worked amazingly for me:(I’m in Alabama, so humidity is usually very high).
1. I use 4 eggs instead of 3.
2. Add the carbonated beverage of your choice after you have the other wet and dry ingredients blended. Beer is not necessary. I have used 50/50 apple juice and carbonated water or sparkling grape juice with amazing results.
3. 4 minute high speed beating after adding your carbonated beverage is crucial!!! Don’t scrimp on this.
4. Lower your oven temperature to 345 degrees Fahrenheit if you aren’t using a convection oven, and bake for an hour, or a little longer.
5. Do NOT open your oven until the bread is well browned. I also don’t brush the top with milk. It still browns beautifully.
6. A stick (meat?)thermometer is crucial. When the bread sounds hollow when you thump it, stick it with the thermometer. If it isn’t 200 degrees internally, leave it alone for another 5-10 minutes.
Little things, all, but they seem to be working well for me.
Also, if you are using a bread machine, I recommend that you still use your stand mixer to beat the batter. It NEEDS that 4 minute of whipping.
And, if your bread machine is a 1.5 lb machine, adjust the quantity of batter down by 25% or your bread will rise too high and run over the edges and down onto the heating element. (Yup, voice of irritated experience here, LoL)
I make this recipe with various fizzy drinks every week for our church’s sacrament and so far, no complaints.
OH! I also substitute agave syrup for the honey. Babies aren’t supposed to have honey and, while I’m not sure if cooking it in the batter makes it safe, I’d rather be safe than sorry.
Bake on
Sarah
Thanks so much, Sarah, for sharing your recipe techniques. So helpful for us all to see what’s working best for others! I really appreciate you taking the time to list them all out!
~jules
Hi Jules, i have this loaf rising and excited to see the results as ive been looking for a great tasting gf bread. Unfortunately, i forgot to add the apple cider vinnegar
will this make a huge difference to taste or texture?
Thanks!
Hi Sandra, no worries. The apple cider vinegar helps to activate the yeast, so it may not be quite as high a rise, but it shouldn’t change the taste or texture. Let me know how it turns out!
Getting ready to try out my new Zojirushi machine this weekend. It has a 2 pound capacity. I’m sure this loaf will be fine, but I was wondering if you know the size loaf the recipe yields. Thanks so much!
Hi Cindy, yes a two pound loaf setting will be fine! Just make sure there is no punch-down and second rise setting.
If I use the gluten free setting, will I still have to worry about that?
Hi Cindy, the only reason I mention it, is that some other folks with Zos have told me that the GF setting on a Zojurushi has a punch-down setting. If you’re does as well, you’ll need to manually program around that. So strange that it would have that setting to bake a GF bread! Double check the owner’s manual and see what it says about your machine.
Wow, I sure will – good info – thanks!
I just learned a couple of months ago that I have celiac and am still working on altering my diet. I tried this bread yesterday using the almond meal instead of dry milk, and it was wonderful. I tried another recipe from a cookbook and ended up with a very dense bread. My husband even enjoyed beer bread and I feel like I’ve found “the” recipe, especially since gluten free bread is so expensive.
Hi Karen, that’s wonderful to hear! I’m so glad you’ve found me and tried some recipes. There is such a wide spectrum of results with gluten-free recipes and products, so I’m glad that other recipe didn’t set your standards! Enjoy sharing delicious recipes like this one with your hubbie and friends!!
How long does this bread last on the counter and can it be frozen?
Hi Sandi, it should stay soft and fresh for you for about 3-4 days, or you could toast it to last longer. Seal it in a zip-top bag when it is fully cooled. You could certainly freeze it – I recommend slicing it then storing in a freezer bag so you can get out one or two slices when you need them.
Made this yesterday. Great texture and taste. I used Redbridge GF
beer and also used the almond meal and added flax meal. Thanks for the great recipes !’m Never without Jules Flour.
Lynn
Lynn, that’s great to hear! I love the texture of this bread, too, and the aroma from the beer is divine! So glad you love it!
Hi Jules, This recipe is fabulous! I just finished getting my 9th loaf into the bread machine. My son loves it, too, and requested that I make more today so there would be enough for sandwiches for work tomorrow. For the first 6 loaves I used New Grist GF beer-very nice. I ran out, so I had some Ciderboys Magic Apple hard cider and have been using that-it is the best! I also use your GF flour, 1/4 cup natural almond meal, and add 1 TBSP of ground flaxseed meal. These additions give it a “whole grain” look. My son likes it the best of any bread he has had.
Thanks again for your wonderful recipe!
Karen
Thanks for sharing your adaptations, Karen, they sound delicious! So glad you’ve found a “bread winner” for your family! It is a wonderful recipe, and fun to experiment with different beers and ciders to change the flavor of the bread!
This is SO yummy! I used 10oz of Bards, which is a malted sorghum beer so it added some sweetness. This is, hands down, the lightest GF bread I’ve ever made. It rose unbelievably high, and then deflated but was still quite tall for a GF loaf. There were quite a few large air pockets – hubby called it ‘swiss cheese bread’, but we both love the taste. This is a keeper and I’m going to experiment more with it. Thanks for another winner Jules!
BTW. I assumed you mean to add the beer or soda with the other wet ingredients, yes? It isn’t listed on the recipe as to when one adds it.
Good catch, Berni! I’ve added it now!
The recipe still calls for adding the ale twice. Is it added with the wet or drizzled in while the mixer is going?
Fantastic, Berni! I haven’t tried it with Bard’s yet. I imagine that all the beers will yield somewhat different results, but I’m glad you and your hubbie enjoyed it so much! Thanks for letting me know!
This will be my first attempt at baking bread (beer bread) you say use a loaf pan. Can you give size of loaf pan as I have several. Thank you
Hi Marcia, I use an 8×4.5 pan, typically, but you could use what you like (I have several, as well – we bread makers must always be prepared!). Just check for doneness with a toothpick and take the temperature of the bread before removing it from the oven – it should be between 205-210 F.
I made this recipe last week – and it DELICIOUS! I wanted to say that I used gingerale with great success, and I also used 3 cups of the all-purpose flour instead of using dry milk powder. I’m making more today and I’m hoping to start making and freezing some to prepare for our new little one coming soon
That’s a great idea, Kaely! Thanks for letting me know that your sub worked well. Congrats on the little one on its way!!! At least you’ll have good bread at the ready!
Yeah I don’t think I’ll be using the bread machine for my GF breads anymore. I tried this recipe the next day in my oven…it.was.fantastic!!!! I’m letting some eggs warm up as I type this (making more tonight!)
I’m so glad it worked well for you in the oven — now you know it wasn’t you, it was the bread maker!! Enjoy that loaf and congrats!
Hi Jules,
I couldn’t wait to try out this recipe! I have been trying out different beer bread recipes to find out that actually had a real ‘beer bread’ taste.
I made your recipe in a bread machine and it turned out amazing!
I added a topping mixture with poppy seeds, sesame seeds, coarse salt, garlic and onion (like an everything topping) – it turned out fantastic.
Thank you for sharing it!
~Chrissy
Chrissy, that’s so wonderful to hear! Your toppings sound delicious and I’m sure they went super well with the flavor from the beer! Thanks for letting me know!