I would have never expected to enjoy the flavor of beer so much in gluten free bread, but I do! I even love eating the dough raw, and I’m not a beer drinker. This gluten free beer bread is incredible! Customize the size of the holes to your liking.
Using a gluten free flour blend made from mostly brown rice flour and oat flour or sorghum flour, you can make this gluten free beer bread that tastes amazing!
How many holes do you like in your bread?
The more beer you add to this bread, the more holes and airy the bread will turn out. See the below examples.
Using 1-1/4 Cups Beer:
Using 1-1/4 cups gluten free beer, this bread, this bread turned out a little compacted. I liked that I didn’t have to wait an entire two hours to slice this bread. (The more large holes in a bread, the longer you have to wait to slice it. Slicing a bread with lots of large holes while it is still warm can cause a bread to collapse.) Using my bread machine, this bread is closer to a rectangle than a square, but it is large enough for a regular size sandwich. The rise will be lower using a 9×5-inch pan. (See the below photo.)
Using 1-1/2 Cups Beer:
If you enjoy a bread that folds easily once you slice off the ends, you’ll want to use 1-1/2 cups of beer. Just remember, you’ll need to wait an entire two hours before you slice it or at least until completely cool.
While the rise is higher, making it mainly square slices of bread, it isn’t any more filling the smaller slices in the first photo. The rise will be lower using a 9×5-inch pan. (See the below photo.)
Using 1-1/4 Cups + 2 Tablespoons Beer:
You can always meet in between both the first time you make it and decide how you wish to change it from there.
Without Vinegar:
If you wish to omit the vinegar for any reason, I suggest using 1-1/2 cups of beer the first time you make it and then decrease it as you desire in the future.
Allergens:
Allergens were considered using Redbridge beer which contains water, sorghum, corn, hops (from the hops plant in the hemp family), and yeast. It is brewed without any artificial ingredients, additives, or preservatives. In addition, it is not brewed with any animal ingredients (such as milk, eggs, etc), or process aids such as isinglass or gelatin.
Gluten Free Beer Bread
Ingredients
- 1-1/4 cups gluten free beer Redbridge
- 3 large eggs (1/2 cup), at room temperature
- 1/4 cup light extra virgin olive oil 6 tbsp. if using sorghum flour
- 2 tablespoons honey or agave or sugar
- 1 teaspoon apple cider vinegar (optional)
- 1 teaspoon salt
- 3/4 cup gluten-free oat flour or sorghum flour
- 3/4 cup white rice flour or brown
- 1 cup + 2 tablespoons potato starch
- 1/2 cup cornstarch or tapioca flour/starch
- 1 tablespoon xanthan gum or guar gum for corn-free
- 2-1/4 teaspoons instant dry yeast
Instructions
To Make in a Bread Machine:
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Add the wet ingredients to the bowl of your bread maker; set aside.
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In a separate bowl, whisk together the remaining dry ingredients and add to the top of the wet ingredients.
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Using a bread machine with a gluten free setting, follow the manufacturer's instructions. For my (<a href=" ">https://www.amazon.com/gp/product/B003ZDNKSI/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003ZDNKSI&linkCode=as2&tag=carlasglutenfree-20"> Breadman BK1050S </a>), I use setting number 10 for gluten free.
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In my machine, after 15 - 20 minutes of stirring, I open the machine. Then, using a silicone spatula, I scrape any loose flour away from the sides and bottom. For non-gluten-free machines, you can do this as you see fit. Let the machine do the rest. Total time, 3 hours, depending upon your machine.
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If desired, after the stirring has completed, remove the paddle from the machine to avoid a large hole at the bottom of your bread. Also, if desired, add oatmeal or your favorite seeds to the top of the bread. Using moistened fingers, pat the oatmeal and/or seeds into the dough using the back of your fingers.
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Once baked, remove the kneading peddle, if still in the bottom of the bread. Transfer to a wire rack to cool completely, 1-1/2 to 2 hours.
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Slice using a serrated knife, electric meat/bread slicer fitted with a serrated blade, or electric serrated knife.
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Use for sandwiches, toast, or French toast. Freeze leftover slices and thaw as needed in the microwave or at room temperature for a short period.
!To Make in an Oven:
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Perform steps 1 - 2 (above) in the bowl of your stand mixer. Beat on medium speed for 6 minutes using the paddle attachment. Transfer to an oiled 9 x 5-inch loaf pan; allow to rise at room temperature for 40 minutes or until 1-inch over the rim of the pan.
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Preheat the oven to 350ºF. Bake on the center shelf for 90 minutes.
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Immediately remove from the pan and cool completely on a wire rack, 1-1/2 to 2 hours. Slice and store as described in the above instructions.
This bread tasted great but sunk in the middle. I am going to try adding a little more flour of each type.
Betty,
I’m guessing that you measured your flours with cups instead of weight. Weight measurements are more precise.
In addition, over-rising can also cause bread to fall.
Let me know how it goes.
Carla