- Dish type
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.
8 people made this
IngredientsMakes: 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)
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat oven to 190 C / Gas 5. Grease a 22x12cm (9x5 in) loaf tin.
- Mix flour, buckwheat flour, xanthan gum, sugar, and salt together in a bowl.
- 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.
- Bake in preheated oven until set in the middle and the internal temperature of the loaf reaches 99 degrees C, 35 to 45 minutes.
Reviews & ratingsAverage global rating:(20)
Reviews in English (19)
I've made this twice now. Subbed 75g of the GF flour for GF porridge oats, sprinkled the top with oats after proving and baked in breadmaker on GF setting. Amazingly stable and moist bread. What's more, it stays moist for a good few days. It's now my staple. Love it. Thank you so much xx-30 Jan 2018
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
by Kelly Ramstack
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
Gluten-Free Artisan Beer Bread
The aroma of yeasty gluten-free beer bread baking is matched only by the heavenly texture of this warm crusty loaf when it’s fresh from the oven. The flavor of the gluten-free bread changes depending on the beer you choose—gluten-free ale, IPA, lager, stout, honey beer…so many delicious options! This recipe can be made with egg replacement see instructions below.
3 large eggs, room temperature
3 tablespoons olive oil
2 tablespoons honey or agave nectar
1 teaspoon apple cider vinegar
2¾ cups All-Purpose Flour Blend, more for rolling dough
½ cup almond meal
¼ cup plain dry gluten-free potato flakes
1 tablespoon sugar
1 teaspoon sea salt
1 cup (8 ounces) gluten-free beer, sparkling water, club soda or ginger ale, room temperature
2¼ teaspoons (1 packet) rapid rise yeast or bread machine yeast
1. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, whisk together eggs, olive oil, honey and apple cider vinegar.
3. In another large bowl, whisk together flour blend, almond meal, potato flakes, sugar and salt.
4. With the mixer on low speed, slowly pour dry ingredients into egg mixture to combine. Continue beating while slowly pouring in the beer. Once beer is incorporated, add yeast and beat until the batter is smooth. Then increase mixing speed and beat 4 minutes.
5. Generously dust a pastry mat or clean counter with flour blend. Place dough on prepared surface and roll it gently in the flour to cover all sides and form a ball. (Wet your hands to smooth the ball first, if necessary.)
6. Transfer dough to prepared baking sheet. Wet a large serrated knife and press it into the dough in 2 or 3 lines, rocking the knife back and forth to open the cuts slightly wider. (This gives the loaf natural rifts and makes it even prettier when baked.)
7. Cover dough loosely with oiled parchment paper and place in a warm spot 30 to 60 minutes to rise.
8. Preheat oven to 350°F. Remove parchment paper from dough.
9. Place dough in preheated oven and bake 40 to 45 minutes or until done. Begin testing at 35 minutes with an instant-read thermometer to ensure bread is fully baked before removing it from the oven. Bread is done when internal temperature is 205°F.
10. Remove loaf from oven and let cool on a wire rack.
Loaf yields 12 slices. Each slice contains 221 calories, 7g total fat, 1g saturated fat, 0g trans fat, 53mg cholesterol, 217 mg sodium, 35g carbohydrate, 2g fiber, 4g sugars, 4g protein, 22Est GL.
For Egg-Free Artisan Beer Bread, omit 3 eggs. Combine 3 tablespoons golden flax meal with 7 tablespoons hot water to make a gel. Let cool. Use this mixture to replace 2 eggs in step 2.
TIP For an extra-crunchy crust, lightly spritz the dough with water right before it goes into the oven. For a thicker crust, place an oven-safe pan filled with hot water in the bottom of the oven while the loaf bakes.
Gluten-Free Pumpernickel Beer Bread
This recipe was originally published in 2014.
This recipe turns everything about gluten-free pumpernickel beer bread on its head—in the best possible way. The ingredients are crazy. The dough is wet. The loaf is huge and can be sliced thin. The bread is soft and pliable and stays that way for days. The eggs can be replaced in this recipe see instructions below.
*For Egg-Free Pumpernickel Beer Bread, combine 2 tablespoons flax meal with 6 tablespoons hot unsweetened applesauce. Mix well and let cool. Combine 1 tablespoon Ener-G egg replacer with 4 tablespoons warm water to make a paste. Combine with flax mixture and add to wet ingredients in Step 2 to replace the eggs.
Bread machine photo by joseelias/123rf
Bread Machine Method for Pumpernickel Beer Bread
1. Bring all wet ingredients to room temperature.
2. Whisk wet ingredients together and pour into the bread pan.
3. Whisk together dry ingredients (except yeast) in a separate bowl and pour on top of the wet ingredients in the pan.
4. Make a well in the center with your finger and pour in the yeast.
5. Set bread machine to gluten-free bread setting. If your machine doesn’t have a gluten-free setting, use “Dough” setting or a setting for mixing and rising only. Do not set for second rise or let the machine “punch down” the dough.
6. After rising, set machine to “Bake” for 60 minutes.
7. Remove the loaf only when the bread has reached an internal temperature of 205°F. If necessary, add bake time to the bread machine. Alternatively, finish baking the loaf in a 350°F preheated oven until done.
8. Leave bread in the pan for 5 to 10 minutes before inverting gently to remove. Finish cooling on a wire rack and slice when cooled.
9. Keep fully cooled loaf in a zip-top bag at room temperature.
This recipe for Pumpernickel Beer Bread makes a very large loaf. Set your bread machine to the 3-pound loaf setting. If your machine doesn’t have this setting, use the 2-pound loaf setting—but check to make sure the bread is fully cooked before removing it from the machine. At the 2-pound setting, the loaf may sink a bit in the middle due to its volume but when fully cooked, its crumb and texture are still excellent.
Recipe by cooking instructor Jules E. Dowler Shepard, author of Free for All Cooking (Da Capo Press).
- 2 large eggs + 2 egg whites
- 3 tablespoons molasses, dark agave nectar or pure
- maple syrup
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 cups high-protein flour blend
- 1 cup gluten-free buckwheat flour
- ¼ cup milk powder of choice
- 3 tablespoons granulated sugar or coconut sugar
- 1 tablespoon unsweetened cocoa powder (not “Dutch”)
- 1¼ teaspoons sea salt
- 1 teaspoon baking soda
- 1 tablespoon caraway seeds, optional
- 1 teaspoon orange zest, optional
- 2¼ teaspoons (1 packet) rapid rise yeast
- 1¼ cups dark gluten-free beer
1 Generously grease one 9x5-inch loaf pan. Bring all wet ingredients, including eggs, to room temperature.
2 Mix eggs, molasses, oil and cider vinegar in a large mixing bowl.
3 Combine flour blend, buckwheat flour, milk powder, sugar, cocoa, salt, baking soda, caraway seeds (if using), orange zest (if using) and yeast in a separate bowl and whisk well.
4 Slowly stir dry ingredients into wet ingredients, adding gluten-free beer last while mixing. Continue to mix on medium speed until batter is smooth, about 3 to 5 minutes. Batter will be very wet, not like typical bread dough.
5 Pour batter into prepared pan. (Do not fill more than ⅔ full.) Cover with oiled parchment paper and let rise 45 minutes in a warm place. Watch to be sure loaf does not rise above the top of the pan.
7 Place loaf in preheated oven and bake 35 to 40 minutes. Bread is done when the internal temperature is 205°F and a toothpick inserted into the center comes out clean.
8 Let loaf cool 5 to 10 minutes in the pan before removing to finish cooling on a wire rack. Slice when cooled. Store fully cooled loaf in a zip-top bag at room temperature.
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1/4 teaspoon cream of tartar
1 1/2 teaspoons kosher salt
5 tablespoons (40g) powdered milk or buttermilk
3 tablespoons (41 g) packed light brown sugar
2 teaspoons apple cider vinegar
2 egg whites (50 g), at room temperature
4 tablespoons (56 g) unsalted butter, at room temperature
6 fluid ounces gluten-free beer of choice
4 to 5 tablespoons fresh oregano leaves, minced
1 extra tablespoon unsalted butter (optional)
Gf Jules’ Gluten-Free Beer Bread Recipe
This recipe came to The Celiac Scene’s attention after Diane Kent mentioned she loves making it with Bard’s Beer* – the Gluten-Free Beer You Can Trust™.
The recipe calls for gf Jules™ Whole Grain Bread Mix but Diane suggests that any GF All Purpose flour will do. :)
*Ask for Bard’s Beer at your local liquor store – sku 193590
Gluten free beer bread is easy and ahhhmazingly delicious! There is something about the aroma of yeast and beer, baking together in a bread machine or in your oven, into a super-soft loaf of gluten free bread. It’ll just make you crave a good sandwich: peanut butter & jelly, egg salad, BLT … it doesn’t matter. Baking this gluten free beer bread will get all kinds of delicious sandwich-making juices flowing!
Use gluten free beer, of course, (consult my tasting notes to find one that suits your taste!) and enjoy this favorite twist on traditional sandwich bread. The effervescence of the beer helps give this bread beautiful lift, and creates a light, airy structure that is truly wonderful. If you’d prefer to skip the beer, you have the option of using club soda or sparkling water or even ginger ale in place of the bubbly brew. Whatever liquid you choose will alter the taste of the baked bread, so experiment and find the one that suits you.
This gluten free beer bread recipe is so versatile that it can also be baked into dinner rolls or even hamburger buns! Bake in the oven or in a bread machine. Try my easy and reliable (voted #1 gluten free bread mix in the 2016 Gluten Free Awards) gfJules™ Whole Grain Bread Mix in this recipe to get to bread baking nirvana even faster!
- 3 cups gfJules™ All Purpose Flour (405 grams)
- 1/4 cup dry milk powder/non-dairy milk powder OR almond meal (44 grams) OR plain GF potato flakes (16 grams)
- 1 TSP sea salt (5 grams)
- 1 TBSP granulated cane sugar (16 grams)
- 10 oz. Bard’s Beer – the Gluten-Free Beer You Can Trust!™ or sparkling water, club soda or gingerale – room temperature
- 3 large eggs — room temperature
- 3 TBSP olive oil
- 1 TSP apple cider vinegar
- 2 TBSP honey or agave nectar (optional omit if using gingerale)
- 2 1/4 TSP (one packet) rapid rise or bread machine yeast
- milk (dairy or soy, coconut or hemp work well) for brushing on bread
- sesame seeds, poppy seeds or other topping of choice
- Prepare a regular loaf pan (at least 9×5) by oiling it well. Set aside.
- In a large mixing bowl, whisk together the eggs, oil, apple cider vinegar and honey.
- In another large bowl, whisk all dry ingredients except yeast (flour, salt, milk powder and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the beer to mix. Once incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes. (This is a batter, not a dough)
- Pour batter into oiled pan, filling no more than half-way up.
- Cover with oiled wax paper and let rise in a warm, moist place for at least 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the bread rise over the side of the pan, or it will rise too much to support itself and may collapse when cooling.
- Once the bread has risen, lightly brush with milk to help it brown, then sprinkle any toppings on at this point.
- Preheat the oven to 375º F (static) or 350º F (convection). Bake for approximately 35 minutes. The internal temperature of the bread should be approximately 205 – 210º F. The loaf should have risen above the top of the pan, and will be golden brown with a nice crust.
- Remove to cool in the pan for 15 minutes, then gently remove from the pan and finish cooling on a wire rack. Cut when fully cooled. Store in a sealed ziptop bag on the counter – do not refrigerate, or it will dry the bread out.
*If using a bread machine, bring all ingredients to room temperature. Add liquids to the pan first, then the dry ingredients, followed by the yeast, pouring into a small well made in the middle with your finger. Use the gluten-free 2lb loaf setting. For more information on baking in a bread maker, see Jules’ article on gluten free breads in bread machines.
Gluten-Free Honey Beer Bread
Many readers ask how to make a yeast-like bread without the yeast and without gluten. This Gluten-Free Honey Beer Bread recipe uses baking powder, not yeast, for a moist, light loaf that’s great as a sandwich bread. This recipe can be made with egg replacement see instructions below.
3 cups Beth’s Gluten-Free Quick Bread Flour Blend
1 tablespoon baking powder
1 tablespoon sugar, optional
3 large eggs, room temperature
3 tablespoons olive oil
3 tablespoons honey
1⅓ cups gluten-free beer or seltzer water, room temperature
2 teaspoons melted butter or dairy- free buttery spread, for topping
1. Preheat oven to 375°F. Grease a 9x5x3-inch loaf pan.
2. Mix flour blend, baking powder and sugar (if using) together in a bowl.
3. In a separate bowl, beat eggs, olive oil and honey together. Add flour mixture and beat with an electric mixer until batter is smooth.
4. Stir beer into the batter and beat until smooth.
5. Transfer batter to prepared loaf pan. Brush top of the loaf with melted butter.
6. Place in preheated oven and bake until cake tester comes out clean, about 45 to 50 minutes.
7. Cool bread in pan on a wire rack 10 minutes. Turn loaf out onto a wire rack to cool completely before slicing.
Loaf yields 14 slices. Each slice contains 178 calories, 5g total fat, 1g saturated fat, 0g trans fat, 47mg cholesterol, 301mg sodium, 28g carbohydrate, 2g fiber, 4g sugars, 4g protein, 17Est GL.
For Egg-Free Honey Beer Bread, omit 3 eggs. Reduce olive oil to 2 tablespoons. Add 1 tablespoon cornstarch or arrowroot powder to dry ingredients in step 2. Combine 2 tablespoons flax meal with 3 tablespoons hot water. Let cool. Use this to replace 3 eggs in step 3.
Beth’s Gluten-Free Quick Bread Flour Blend
Certain flours are interchangeable in a flour blend with varying effects. Cornstarch produces a lighter quick bread and potato starch delivers a chewier texture. Choose based on your preference, food sensitivities and what’s in your pantry.
1 cup sorghum flour (or corn flour or brown rice flour)
¾ cup rice flour (or buckwheat flour)
¾ cup cornstarch (or potato starch or tapioca/starch flour)
½ cup amaranth flour (or quinoa flour, buckwheat flour or millet flour)
2½ teaspoons xanthan gum
1¼ teaspoons salt
1. Blend ingredients together. Store in an airtight container in the refrigerator.
More gluten free bread information
If you’re waiting for the right ingredients or just need a sandwich while the bread rises, I’ve reviewed 8 gluten free brands of bread that I really like. I’ve also compiled 10 secrets to baking gluten free bread.
I’m happy to share everything I know with you! If you’re ready for the next step, I’m there for you, too. When yo’re ready, join me in learning about baking with my gluten free bread flour blend.
Like this recipe?
Gluten Free Beer Bread Recipe
1/2 cup certified gf oat flour (or quinoa flour)
1 cup sorghum flour
1 cup tapioca flour
1/2 cup arrowroot (or cornstarch)
1 cup white rice flour (superfine brown rice flour)
1/4 cup flax seed meal
2 teaspoon unflavored gelatin (optional)
3 teaspoons xanthan gum
3 Tablespoons brown sugar
2 Tablespoons of molasses
1 teaspoon salt
1 whole egg plus 3 egg whites
5 1/2 Tablespoons unsalted butter, melted
1 teaspoon vinegar
1 12 oz. bottle of warm gluten free beer
2 1/2 teaspoons of active dry yeast
1 teaspoon granulated sugar
1/4 cup of water
1. Get all your ingredients out of the refrigerator so they can come to room temperature.
2. Separate the eggs in a measuring cup or small bowl so they can warm up.
3. Melt the butter in a small bowl and let it cool down just a little.
4. Pour the beer into a measuring cup (you don’t want the foam on top). Make sure the beer is warm.
5. Sift together all the dry ingredients minus the yeast in your stand mixer.
6. Proof your yeast in a small prep bowl- mix the yeast, one teaspoon of sugar, and 1/4 cup of warm water
(105 degrees) for roughly 10-15 minutes.
7. Mix the molasses, vinegar, eggs, and butter together in a med. bowl.
8. Pour this molasses mixture into your dry ingredients. Turn your mixer onto med. speed and mix for a minute or two.
9. Pour the yeast mixture in after it has proofed.
10. Slowly add the warm beer. Let it beat for a few minutes between additions. Let the bread dough beat on high for about 10-13 minutes. This is optional but it helps me get the right amount of liquid in the dough and warms up the yeast.
11. Check the consistency of the dough. It should look like shiny stiff cake batter and hold the twirls of the mixer.
12. Spoon into a greased 10 x 5 pan or 2 8.5 x4.5 pans.
13. Smooth the top of the loaf with a greased scraper/spatula.
14. Cover pan(s) with greased plastic wrap and let rise. It took my loaf about 1 hr. and 15 minutes to rise. The loaf should double in size before baking.
15. Preheat the oven to 350 degrees.
16. Remove plastic wrap and bake for 50 minutes or until the internal temperature of the bread is approx. 208 degrees. Check the temperature at the 40 minute mark.
17. Allow bread to cool for 5 minutes. Invert onto wire rack to cool.
18. Store in a ziplock bag (unsliced) or slice and freeze.
Makes one large loaf or two medium loaves
Note: It is fine to mix the wet ingredients (minus the beer) in your stand mixer and then add the dry ingredients.
Beer Bread with Just 3 Ingredients!
Beer bread has been a favorite easy bread recipe of mine since a newly-graduated college friend introduced me to it years ago. For him, a twenty-something without much cooking experience who usually had beer on hand, it was an easy recipe. I liked it, too.
I’ve baked beer bread on and off since then but hadn’t made it for awhile. It seemed like a great addition for our St. Patrick’s Day New England boiled dinner, as it’s a quick and easy soda bread.
The alcohol in the beer does bake off when cooking, but dairy-free beer bread doesn’t have to be made with beer. Club soda or plain seltzer would work as well. The bread will have a different taste with either of those substitutions, however.
If you want, you can stir in sesame seeds, poppy seeds, sliced olives, crumbled bacon, chopped herbs, anything that sounds good. You can also brush the top with melted dairy-free margarine for added flavor and color.
No self-rising flour on hand? No problem! I’ve included directions for homemade self-rising flour.