Gluten-Free kitchen without it mysteriously disappearing when one
Gluten-Free Beer Bread
I know. It sounds iffy, but I
promise you this beer bread is not only absolutely delicious (you will have a
problem keeping it in the kitchen without it mysteriously disappearing when one
of you isn’t looking), but the beer packs a strong Vitamin B punch that will
give you both lots of energy. Also, it’s really good for your skin!
1 hr 20 mins
2 3/4 cups gluten-free Flour Formula
1/4 cup buckwheat flour
1 tablespoon white sugar
2 1/2 teaspoons xanthan gum
1 teaspoon salt
3 eggs at room temperature
3 tablespoons vegetable oil
2 tablespoons agave nectar
1 teaspoon apple cider vinegar
· 1 (12 fluid ounce) can or bottle gluten-free beer, at
· 2 1/4 teaspoons rapid-rise yeast
· 2 tablespoons milk, or to taste
· 1 tablespoon poppy seeds, or to taste
Preheat oven to 375°
degrees F. Grease a 9×5-inch loaf pan.
Mix the Flour Formula,
buckwheat flour, sugar, xanthan gum, 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 the beer and yeast into the batter, increase mixer speed to high,
and beat the batter for 4 minutes; pour into the prepared loaf pan.
Brush the top of the
loaf with milk and sprinkle poppy seeds evenly over the surface. Cover the loaf
with oiled wax paper and let rise until it hais
doubled in volume, 30 to 60 minutes.
Bake in the preheated
oven until the batter is set in the middle and the internal temperature of the
loaf reaches 210 ° degrees
F, 35 to 45 minutes.
You can omit the milk and seeds on top.
You can use hard cider in place of the
beer. If you don’t want to use beer or hard cider, you can use ginger ale, but
then omit the agave.