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!
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Servings: 1 loaf
Calories: 95kcal
Equipment
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
- 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..
Nutrition Facts
Gluten Free Beer Bread Recipe
Serving Size
1
Amount per Serving
Calories
95
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
4
g
Cholesterol
36
mg
12
%
Sodium
187
mg
8
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.