Gluten-free beer bread loaf
This gluten free bread is elevated to a whole new level with the addition of beer. The flavours are delicious and a slice or two would be ideal as an addition to a ploughman's lunch, or indeed to make the simplest of cheese and pickle sandwiches.
Ingredients
Makes: 1 22x12cm loaf gluten free beer bread
- 375g gluten-free flour
- 30g buckwheat flour
- 2 1/2 teaspoons xanthan gum
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3 eggs at room temperature
- 3 tablespoons vegetable oil
- 2 tablespoons agave nectar
- 1 teaspoon apple cider vinegar
- 1 (350ml) can or bottle gluten-free beer at room temperature
- 2 1/4 teaspoons fast action dried yeast
- 2 tablespoons milk, or to taste (optional)
- 1 tablespoon poppy seeds, or to taste (optional)
Method
Prep:15min ›
Cook:35min ›
Ready in:50min
- Preheat oven to 190 C / Gas 5. Grease a 22x12cm (9x5 in) loaf tin.
- Mix flour, buckwheat flour, xanthan gum, sugar, 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 mixture, increase mixer speed to High, and beat for 4 minutes; pour into prepared loaf tin. Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover the loaf with oiled greaseproof 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 99 degrees C, 35 to 45 minutes.
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Reviews & ratings
Average global rating:
(20)
Reviews in English (19)
I've made this twice now. Subbed 75g of the GF flour for GF porridge oats, sprinkled the top with oats after proving and baked in breadmaker on GF setting. Amazingly stable and moist bread. What's more, it stays moist for a good few days. It's now my staple. Love it. Thank you so much xx - 30 Jan 2018
The batter rose above my pan the first time I made it and drooped over the sides so I cut a strip of aluminum foil in half length-wise, oiled the sides (and bottom). of the pan, placed the aluminum just around the sides, extending it above the sides and sprayed oil on the foil (the oil on the pan will hold the foil in place). Worked like a charm! Great bread, my husband loves it. - 09 May 2015 (Review from Allrecipes US | Canada)
Super moist and not at all dense or crumbly like so many gluten-free breads turn out. This is a great sandwich bread. (I added 1 Tbsp. of yeast to the mix and didn't use the milk and poppy seeds on top.) - 16 Sep 2014 (Review from Allrecipes US | Canada)