Gluten-Free Beer Bread

I’ve made this several times, and it hasn’t failed me yet. I have a problem keeping it in the kitchen to make sandwiches with!

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.

Step: 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 batter, increase mixer speed to high and beat batter for 4 minutes; pour into prepared loaf pan.

Step: 4

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.

Step: 5

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.

Per Serving: 149 calories; protein 4.2g; carbohydrates 23.4g; fat 4.6g; cholesterol 35mg; sodium 179mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.