Recipe by BadgerLuv
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
Top Review by Chef Doopy
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.
- 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)
Directions See How It's Made
- 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.