Gluten Free Beer Bread

Submitted 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"

 

• Ready In: 55mins
• Ingredients: 13
• Yields: 1 loaf
• Serves: 8

ingredients

• 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

1. Preheat oven to 350°F.
2. Liberally grease a 9x5-inch bread pan.
3. Mix together egg with salt.
4. Add in dry ingredients: flour, starches, xanthum gum, baking powder, brown sugar, baking soda and dill. Stir lightly to combine.
5. Add in about half of the beer and mix just until ingredients are wet.
6. Add in the remaining beer and mix until combined.
7. Pour the bread dough into the bread pan. Top with melted butter if desired.
8. Bake for 45 minutes.
9. Remove bread from pan and allow to cool on a wire rack for 10 minutes.
10. Enjoy!

Reviews

[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.

 

[lshinosky]

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.

 

[godbreathed01]

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