Gluten Free Beer Bread Recipe

Gluten Free Beer Bread Recipe

Gluten free beer bread is easy and ahhhmazingly delicious! There is something about the aroma of yeast and beer, baking together in a bread machine or in your oven, into a super-soft loaf of gluten free bread. It’ll just make you crave a good sandwich: peanut butter & jelly, potato salad, BLT … it doesn’t matter. Truth be told, I eat it plain. It’s that good.

Baking this gluten free beer bread will get all kinds of delicious sandwich-making juices flowing!

gluten free beer bread sliced OH

You may be surprised to learn that there is such as thing as safe, naturally gluten free beer. There is a whole category of it now, made from gluten free grains like sorghum, millet, rice, buckwheat and even chestnuts! Stay away from gluten removed or gluten reduced beers though. Find out more on how to tell the difference and why one is safe and one’s safety is unclear at best and unsafe at worse in my article on gluten free alcohols.

Choosing the right gluten free beer for this bread is the fun part (consult my gluten free beer tasting notes to find one that suits your taste!) since it lends a flavor to this white bread that makes it unique every time. The effervescence of the beer also helps give this bread beautiful lift, and creates a light, airy structure that is truly wonderful.gluten free beer for beer bread

 

Of course if you’d prefer to skip the beer, you always have the option of using club soda or sparkling water or even ginger ale in place of the bubbly brew. Whatever liquid you choose will alter the taste of the baked bread, so experiment and find the one that suits you.

gluten free beer bread sliced vertical

 

This gluten free beer bread recipe is so versatile that it can also be baked into gluten free dinner rolls or even hamburger buns! Bake in the oven or in a bread machine. Yes, you can bake this recipe in a bread machine (but you don’t have to)! Find out my favorite machines in my bread machine reviews article!

gluten free beer bread in bread machine

Try my easy and reliable (voted #1 gluten free bread mix several years in a row) gfJules Sandwich Bread Mix in this recipe to get to bread baking nirvana even faster, or choose to just use my award-winning gfJules Gluten Free All Purpose Flour — so many options!

gluten free beer bread slices cu

Slice this soft, pliable bread thick or thin — it’s the bread you’ve been dreaming of!

 

What’s not an option is using any old other gluten free flour blend. They’re simply not interchangeable. Find out all about gluten free flours — individual and blends — and why using another flour or blend will lead to different results.

You do want a light and fluffy, not gritty, not funky tasting and not brick-like loaf of bread, right? (That’s a rhetorical question. If you don’t, you’re already in the wrong place.) So follow the recipe as written and enjoy amazing gluten free bread in 2 hours’ time. See, now that’s easy.

gluten free beer bread close up

gluten free beer bread sliced OH

Gluten Free Beer Bread Recipe

Yield: 1 loaf
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes

Gluten free beer bread is such a simple pleasure no one should have to go without, now that we have soft, light, wonderful and reliable gluten free flour and naturally gluten free beers to choose from!

Ingredients

Dry Ingredients:

OR

  • 3 cups gfJules™ All Purpose Flour (405 grams)
  • 1/4 cup dry milk powder/non-dairy milk powder (coconut milk powder 27 grams) OR almond meal (44 grams) OR plain GF potato flakes (16 grams)
  • 1 tsp. sea salt (5 grams)
  • 1 Tbs. granulated cane sugar (16 grams)

PLUS

  • 10 oz. gluten free beer (I especially like Green’s  or Glutenberg in this recipe) or sparkling water, club soda or ginger ale – room temperature
  • 3 large eggs —  room temperature or substitute
  • 3 Tbs. olive oil
  • 1 tsp. apple cider vinegar
  • 2 Tbs. honey or agave nectar
  • 2 1/4 tsp. (one packet) rapid rise or bread machine yeast (Red Star® Quick Rise)
  • sesame seeds, poppy seeds or other topping of choice (optional)

Instructions

Prepare a regular loaf pan (at least 9×5) 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 beer to mix. Once incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes.

Pour batter into oiled pan, filling no more than half-way up.

Cover with oiled wax paper or parchment 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 oil to help it brown, then sprinkle any toppings on at this point.

Preheat the oven to 375º F (static) or 350º F (convection). Bake 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, laying it on one side, then the other to help support it as it cools. Then gently remove the loaf from the pan to finish cooling on a wire rack.

Cut only when fully cooled. Store in a sealed ziptop bag on the counter – do not refrigerate, or it will dry the bread out.

*If using a bread machine, bring all ingredients to room temperature. Add liquids to the pan first, then the dry ingredients, followed by the yeast, pouring into a small well made in the middle with your finger. Use the gluten-free 2lb loaf setting. For more information on baking in a bread maker, see my article on gluten free breads in bread machines.

Bake in a bread machine or oven – this bread rises high either way!

I hope you love this recipe as much as we do!

Pin it for later!

gluten free beer bread sliced with gluten free beer

Just one more picture: I had to show you the HEIGHT of this gorgeous loaf next to a tall can of Glutenberg gluten free beer. Pretty impressive, huh?

Soft, pliable gluten free beer bread recipe |gfJules

Gluten Free Beer Bread

This gluten free beer bread recipe is so versatile that it can also be baked into dinner rolls or even hamburger buns! Bake in the oven or in a bread machine. 

Gluten Free Beer Bread pin gfJules.com
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158 thoughts on “Gluten Free Beer Bread Recipe

  1. Hi there,
    Your gf beer bread looks great but unfortunately we can’t buy your flour mix here in Australia. Is there a recipe for the flour mix that I could make up instead? Any suggestions would be great.
    Cheers Dee

    • Hi Dee, I know it’s hard with international shipping, but we actually DO ship to Australia! It can be pricey, as international shipping is, of course, but you would just put your address in at checkout and the price would be configured by weight and your address. From what I understand, the first 5 or so pounds are the priciest, so the more you add thereafter, the incremental shipping cost doesn’t go up that much after that.
      The other option is that there is a shop in Singapore that buys my products and ships; it’s a lot closer, obviously, so the cost should be a lot less. It’s called https://glutenfreesg.com/
      The other option is to check out this article on gluten free flours and to mix up a batch of flour that will work in my recipes; it’s not going to be the same, of course, but it should work well enough for you to be able to still use my recipes. I hope one of these options helps you, Dee!
      ~jules

    • Hi Bev, that’s a great question! I haven’t made this recipe in a Dutch oven with the lid on yet. I would say the best bet would be to follow the directions for baking a loaf that came with the Dutch oven or if you have another recipe for bread using a similar amount of flour that you’ve had success with. Recipes I’ve seen have recommended 450F for 45 minutes. That is as good a place to start as any! (Preheat the Dutch oven first, of course). Remember not to follow all the directions about proofing and punching down the dough that usually come with Dutch oven recipes for gluten containing dough — just follow my recipe and use the Dutch oven to bake, so preheat the Dutch oven while the dough is rising and transfer the dough to the preheated Dutch oven when it’s done rising. Hope that helps! I’m eager to hear how it turns out!!
      ~jules

  2. “You do want a light and fluffy, not gritty, not funky tasting and not brick-like loaf of bread, right?”

    Considering that almost all celiacs test much higher for levels of arsenic, and still remain arguably malnourished due to poor quality gluten free substitutes, perhaps it would be far more valuable to focus on a healthy blend rather than a 90% rice based blend of empty calories. Your whole site centralizes around gluten free cooking, yet so few recipes contain any actual nutritional content. Maybe it’s worth sacrificing some pristine fluffiness for a few grams of magnesium and protein.

    • Hi, thanks for your comment. My gfJules blend is notable in that it’s NOT a rice-based blend like most gluten free blends on the market. THat’s one reason why things do bake up so light and fluffy and do not hav any grittiness.
      We are also now going back and adding nutritional content starting this week, as we have just secured the software to be able to offer that to my readers.
      As for sacrificing fluffiness, I’m not interested in sacrificing anything in the quality of the baked goods that my products and recipes produce, and I don’t think my readers and customers should have to, either. Nor I advocate for anyone to live off of cake and cookies. There are plenty of opportunities in a day to get the nutrients we need from eating a diet rich in whole foods, and when we want a cookie, slice of cake or a dinner roll, we deserve to have the best tasting one around.
      ~jules

  3. I’ve made this bread 4 or 5 times now, each time with your all purpose flour and carbonated water. It always tastes fantastic and has a good rise, but the sides always seem to collapse inwards when I take it out of the oven to cool. I’ve tried laying it on its sides first as you recommend, but hasn’t helped. Any suggestions?

    • Hi Caroline, I’m so glad that you’re loving this gluten free beer bread recipe! There are a couple things you can try (check out my gluten free bread baking tips for more). First off, there could be a measurements issue where perhaps you’re not getting quite enough flour into the mix. Do you measure by weight or scooping? Weight is always the most accurate (1 cup of my gfJules Flour weighs 135grams). Not having enough flour will cause the ratio to liquids to be off and can cause the cave-ins. The bread pan is another consideration. You could try a pan with higher sides for support or put some of the dough into another pan so there’s less in your large pan. You could also add a couple extra tablespoons of milk powder or try decreasing the liquid by 1/4 cup. Play with it a little bit to see if you can find what works for your pan/oven/measuring. Let me know how it goes!
      ~jules

  4. Here’s a way to make a mock rye bread. I use gf Jules sandwich bread mix in my bread machine. I use a gf dark oatmeal stout (Steadfast) for the beer. I double the vinegar. I also add 1 tsp each of whole caraway seeds and dry dill weed, and 2 tsp dried minced onion.

    • Thank you for sharing these modifications to this gluten free beer bread recipe to transform it into a gluten free mock rye, Nora! Sounds delish – can’t wait to try it!!
      ~jules

  5. i love this recipe and to just let everyone one know it also works great with better batter gluten free flour. I have made it with both flours and love it with either one.

    • Thanks so much for letting us know, Karie! All gluten free flour blends are different, but Better Batter blend is the one I recommend to folks when they don’t have my gfJules Flour on hand, so it’s great to know it works well for this recipe. Happy baking!
      ~jules