Gluten Free Beer Bread Recipes

GLUTEN FREE BEER BREAD RECIPE

Steps:

• 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!

GLUTEN-FREE BEER BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
• Beat eggs, vegetable oil, agave nectar, and apple cider vinegar together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer and yeast into the batter, increase mixer speed to high and beat batter for 4 minutes; pour into prepared loaf pan.
• Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover the loaf with oiled wax paper and let rise until doubled in volume, 30 to 60 minutes.
• Bake in preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.

GLUTEN-FREE BEER BREAD RECIPE

Steps:

• Preheat the oven to 375 F. Grease and line a 1 pound loaf pan (6x4x3-inches) with parchment paper.
• Add the flour and salt to a large mixing bowl. Whisk together.
• Pour in the beer and fold until combined.
• Add the honey and fold until combined.
• Transfer the mixture to your prepared loaf pan.
• If desired, brush melted butter on top of the dough, then sprinkle with oats and chia seeds.
• Bake the bread for 45 to 50 minutes, until it has risen and is golden. A skewer inserted into the center of the loaf should come out clean.

GLUTEN-FREE-BEER BREAD

Steps:

• Preheat the oven to 375°F. Grease a 9 by 5-inch loaf pan liberally with vegetable shortening.
• Combine the flour mix and xanthan gum in a large bowl. Whisk well. Add the beer and agave nectar and mix well to combine, about 1 minute. Let rest until the oven is heated.
• Just prior to baking, add the baking powder and salt. Mix vigorously, scraping the bottom of the bowl.
• Transfer the dough to the loaf pan. Smooth down the top with a frosting spatula. Melt 2 tablespoons of the shortening, about 1 minute in the microwave. Brush over the top of the loaf using a pastry brush.
• Bake the bread in the center of the oven for 30 minutes. Remove from the oven, brush the top liberally with the remaining 1 tablespoon shortening, rotate the pan, and bake for 30 minutes longer, or until deeply golden and the bread sounds hollow when rapped on top. Transfer to a cooling rack. Let rest in the pan for 5 minutes. Turn out of the pan and let cool for about 15 minutes before slicing with a serrated knife.