For a sweeter bread, add 1/2 cup granulated sugar to the batter.I love beer bread because it has the same yeasty aroma and flavor as a rustic yeast bread, but it’s so easy to make. In addition to serving it at dinner, I use it in place of sandwich bread.
Yield: 1 loaf
Active time: 10 minutes
Start to finish: 50 minutes
31/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking soda
1 large egg, lightly beaten
1 (12-ounce) can gluten-free lager beer
1. Preheat the oven to 350°F, and grease a 9 x 5 x 3-inch loaf pan.
2. Combine flour, baking powder, xanthan gum, salt, and baking soda in a large mixing bowl, and whisk well. Add egg and beer, and stir until batter is just combined; batter should be lumpy. Scrape batter in the prepared pan.
3. Bake bread for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Place pan on a cooling rack for 5 minutes, then turn bread out of the pan and serve—either hot or at room temperature.
Variations
For a sweeter bread, add 1/2 cup granulated sugar to the batter.
Add 1/2 cup chopped sun-dried tomatoes or 1/2 cup chopped oil-cured black olives, or 1/4 cup of each to the batter.
Add 1/2 cup chopped scallions, white parts and 3 inches of green tops, to the batter.
Add 1/4 cup chopped fresh dill to the batter.
Most beer is not gluten-free because it’s made with malted barley; however, there is a large range of beer brands made with grains such as sorghum. The most widely available are Redbridge and Bard’s Tale.