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!
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.
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.
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!
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!
One reviewer on Pinterest even converted this gluten free Beer Bread Recipe into a “whole grain gluten free sandwich bread recipe”. Here’s how she did it:
What’s not an option is using any old other gluten free flour blend as the base flour. 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 Recipe
Gluten Free Beer Bread Recipe
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 (e.g. 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; (if using gfJules Bread Mix, only add 2 eggs or equivalent sub)
- 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..
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Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 95Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 36mgSodium 187mgCarbohydrates 11gFiber 1gSugar 7gProtein 3g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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Based on 39 Review(s)
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!