By Jules Shepard

Gluten-Free Beer Bread

MAKES 1 LOAF

This light, moist, aromatic loaf makes any sandwich better. Try making this recipe with a different gluten-free beer each time and see what a difference this one ingredient can make. You may have a hard time choosing a favorite! This recipe can be made egg free with good results. Follow the instructions for egg replacement, below.

3 large eggs, room temperature, or
    3 tablespooons arrowroot mixed
    with 6 tablespoons warm water
3 tablespoons olive oil
1 teaspoon apple cider vinegar
2 tablespoons honey or agave nectar
    (omit if using ginger ale)
2 ¾ cups gluten-free high-fiber flour blend of choice
2 ½ teaspoons xanthan gum (omit if included in your flour blend)
¼ cup dry milk powder, or dairy-free milk powder, almond meal, buckwheat flour, or
    brown rice flour
1 teaspoon salt
1 tablespoon granulated cane sugar
1 (10-ounce) bottle gluten-free ale, sparkling water, club soda or ginger ale, room temperature
2 ¼ teaspoons rapid rise or bread machine yeast
-Milk of choice (dairy, soy, coconut or hemp milk), for brushing top
-Sesame seeds, poppy seeds or other topping of choice

1. Grease a standard 9x5-inch loaf pan.

2. In a large mixing bowl, whisk together eggs, oil, apple cider vinegar and honey.

3. In another large bowl, whisk together flour, xanthan gum, milk powder, salt and sugar.

4. With mixer on low speed, slowly pour dry ingredients into liquid mixture to combine. Continue beating while slowly pouring in the ale. When incorporated, add yeast.

5. Beat batter until smooth. Then increase mixing speed and beat for 4 minutes. (Mixture will be rather thin and wet, not thick like wheat bread dough.)

6. Pour batter into prepared pan, filling half the way up. Brush top lightly with milk to help it brown. Sprinkle with toppings of choice.

7. Cover pan with oiled wax paper and let dough rise in a warm, moist place for 30 minutes to 1 hour. (An oven preheated to 200°F, then turned off, with a bowl of water in the oven to add moisture, is a good option).

8. Preheat oven to 375°F.

9. Place pan in preheated oven and bake for approximately 35 to 45 minutes. When done, internal temperature of the loaf should be 205 to 210°F. It should be golden brown with a nice crust.

10. Remove loaf to cool in the pan for 5 to 10 minutes. Gently remove to a wire rack to finish cooling.

Serves 12. Each serving contains 186 calories, 6g total fat, 1g saturated fat, 0g trans fat, 55mg cholesterol, 225mg sodium, 28g carbohydrate, 2g fiber, 4g protein.

TIP To make Beer Bread in a bread machine, add liquid ingredients (at room temperature) first and then place dry ingredients on top. Set machine on gluten-free setting or only one rise and no punch-down. Check to be sure the loaf has reached 205 to 210°F before finishing the bake.

Recipe by Jules E. Dowler Shepard, author of  Free For All Cooking (Da Capo Life Long). To purchase this book, click here.