Gluten-free beer bread loaf

    Gluten-free beer bread loaf


    4 people made this

    About this recipe: 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.

    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)

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5. Grease a 22x12cm (9x5 in) loaf tin.
    2. Mix flour, buckwheat flour, xanthan gum, sugar, and salt together in a bowl.
    3. 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.
    4. 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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