I've made this gluten-free beer bread several times, and it hasn't failed me yet. It's a great sandwich bread for anyone who wants to eat gluten free. I have a problem keeping it in the kitchen to make sandwiches with!
Ingredients
- ¾ cups gluten-free flour blend: 2 piece
- buckwheat flour: 0.25 cup
- white sugar: 1 Tbsp
- ½ teaspoons xanthan gum: 2 piece
- salt: 1 tsp
- eggs, at room temperature: 3 piece
- vegetable oil: 3 Tbsp
- agave nectar: 2 Tbsp
- apple cider vinegar: 1 tsp
- gluten-free beer, at room temperature: 1 bottle (12 fluid ounce bottle)
- ¼ teaspoons rapid-rise yeast: 2 piece
- milk: 2 Tbsp (to taste, optional)
- poppy seeds: 1 Tbsp (to taste, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
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Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
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Beat eggs, vegetable oil, agave, and apple cider vinegar in another large bowl with an electric mixer. Mix in dry ingredients and beat until smooth. Stir in beer and yeast, then mix on high speed for 4 minutes. Pour into the prepared loaf pan.
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Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover oiled waxed paper and let rise until doubled in volume, 30 to 60 minutes.
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Bake in the preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.
