Prep 10 mins
Cook 45 mins
I found this recipe on BellaOnline. I altered it slightly, partially due to what I had in the house and partially due to misreading the recipe (oops!). Anyway, what I ended up with was delicious! It is chewy and has a great crumb. This will be my go-to bread when I decide to bake. I hope you enjoy it! Original recipe: http://www.bellaonline.com/articles/art58227.asp
- 1 egg
- 1 teaspoon salt
- 1 cup rice flour
- 1⁄3 cup potato starch
- 2⁄3 cup tapioca starch
- 1 tablespoon xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 3 tablespoons brown sugar
- 1⁄2 teaspoon baking soda
- 1 teaspoon dill weed
- 12 ounces gluten-free beer (Gluten free, of course! I used Redbridge)
- 1 tablespoon butter, melted (optional)
- Preheat oven to 350°F.
- Liberally grease a 9x5-inch bread pan.
- Mix together egg with salt.
- Add in dry ingredients: flour, starches, xanthum gum, baking powder, brown sugar, baking soda and dill. Stir lightly to combine.
- Add in about half of the beer and mix just until ingredients are wet.
- Add in the remaining beer and mix until combined.
- Pour the bread dough into the bread pan. Top with melted butter if desired.
- Bake for 45 minutes.
- Remove bread from pan and allow to cool on a wire rack for 10 minutes.
I really wanted this recipe to work for me. I have been on a search for a great GF beer bread (since I had some in my fridge). I attempted to make this bread twice... both ended up in the compost bin. I used the exact ingredients and followed the directions as stated. The first loaf ended up really dense and sticky. I figured that it hadn't cooked for nearly enough time. I made the second loaf and it looked beautiful until I cut it open. There was a huge hollow at the top and all the bread dough was compressed into a sticky dense brick at the bottom. I still decided to taste it and it was just awful. Sorry, It just did not work for me.
Okay texture is excellent. But I am not sure if I mixed it as well as maybe I should of. There is a strong taste of baking powder. A little bitter. It seems the baking powder taste is only in the crust though. If I cut the top crust off, its excellent. If anyone has any suggestions on what I did wrong let me know. Or is there away to lessen the amount of baking powder and replace it with something else? Help.
Hello BadgerLuv: this was a very good bread. I am new to gluten-free baking. Wanted a beer bread to go with French Tart's Irish Rarebit (#408833). This is basically a cheese sauce. The bread had great crumb, nice texture, held up under the cheese sauce. I did not have your individual flours, so used Bob's Red Mill Gluten Free flour in equivalent volume to replace. worked very well. REduced sugar to 2 T. but will reduce even further next time as was still a little sweet for us. Probably not 100% gluten-free as I used Miller beer--all we had. Will look for gluten-free. Oh-was great as toast and honey for dessert as well! Thank you very much Judy in WA