Gluten-free beer bread loaf

    (16)
    50 min

    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.


    4 people made this

    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 

    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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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (15)

    by
    4

    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)

    by
    3

    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)

    by
    2

    Wow!! Can I say I LOVED this bread??? It rose super high, so I'm glad I used the foil trick but didn't have it tight enough on one side and the dough spilled over the edge and baked on the side of my pan. I just cut if off when the bread was done and ate it, and it was moist, and really delicious! I made three changes: I used 2T honey instead of the Agave Nectar, I also threw in 1/4 cup unsulphured molasses which gave it a rich and delicious taste, and I upped the Xanthan Gum to 4tsp. I'm pretty sure this recipe would have been rich and delicious without my changes, so don't hesitate to make this one!! AWESOME!  -  13 Sep 2015  (Review from Allrecipes US | Canada)

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