Beer Bread GF

This gluten free beer 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!
Photo by Mary Ellen G.
Adapted from gfjules.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

loaf

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from gfjules.com

Ingredients

  • 3 3

    3 cups gfJules™ All Purpose Flour (405 grams)

  • 1/4 1/4

    1/4 cup dry milk powder/non-dairy milk powder OR almond meal (44 grams) OR plain GF potato flakes (16 gr.)

  • 1 1

    1 tsp. sea salt (5 grams)

  • 1 1

    1 Tbs. granulated cane sugar (16 grams)

  • PLUS

  • 10 10

    10 oz. gluten free beer (I like Green’s Quest Tripel Blonde Ale or Coors Peak for this recipe) or sparkling water, club soda or gingerale – room temperature

  • 3 3

    3 large eggs — room temperature

  • 3 3

    3 Tbs. olive oil

  • 1 1

    1 tsp. apple cider vinegar

  • 2 2

    2 Tbs. honey or agave nectar (optional; omit if using gingerale)

  • 2 1/4 2 1/4

    1/4 tsp. (one packet) rapid rise or bread machine yeast (Red Star® Quick Rise)

  • milk (dairy or soy, coconut or hemp work well) for brushing on bread

  • sesame seeds, poppy seeds or other topping of choice

Directions

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 the 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 an 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. FOR ROLLS: Prepare muffin tins or popover trays by oiling. Scoop equal amounts into each tray and smooth the tops. Sprinkle desired toppings. Cover and rise as directed above. Bake at 350º F convection or 375º F static for 15 minutes, or until the crust is browning nicely and a toothpick inserted into the center of the rolls comes out clean (internal temperature should reach 205-210º F). Depending on how big the rolls are (muffin tin versus popover size), they may take a bit longer to cook, but test often to be sure they don’t over-cook. Remove to a cooling rack. 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 ziplock bag on the counter – do not refrigerate, or it will dry the bread out.

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