gf Jules' Gluten-Free Beer Bread Recipe

This recipe came to The Celiac Scene’s attention after Diane Kent mentioned she loves making it with Bard’s Beer* – the Gluten-Free Beer You Can Trust™.

The recipe calls for gf Jules™ Whole Grain Bread Mix but Diane suggests that any GF All Purpose flour will do. :)

*Ask for Bard’s Beer at your local liquor store – sku 193590

Jules’ Gluten-Free Beer Bread, GFJules.com ¹

Gluten free beer bread is easy and ahhhmazingly delicious! There is something about the aroma of yeast and beer, baking together in a bread machine or in your oven, into a super-soft loaf of gluten free bread. It’ll just make you crave a good sandwich: peanut butter & jelly, egg salad, BLT … it doesn’t matter. Baking this gluten free beer bread will get all kinds of delicious sandwich-making juices flowing!

Use gluten free beer, of course, (consult my tasting notes to find one that suits your taste!) and enjoy this favorite twist on traditional sandwich bread. The effervescence of the beer helps give this bread beautiful lift, and creates a light, airy structure that is truly wonderful. If you’d prefer to skip the beer, you have the option of using club soda or sparkling water or even ginger ale in place of the bubbly brew. Whatever liquid you choose will alter the taste of the baked bread, so experiment and find the one that suits you.

This gluten free beer bread recipe is so versatile that it can also be baked into dinner rolls or even hamburger buns! Bake in the oven or in a bread machine. Try my easy and reliable (voted #1 gluten free bread mix in the 2016 Gluten Free Awards) gfJules™ Whole Grain Bread Mix in this recipe to get to bread baking nirvana even faster!

INGREDIENTS

Dry Ingredients:

1 gfJules™ Whole Grain Bread Mix

3 cups gfJules™ All Purpose Flour (405 grams)
1/4 cup dry milk powder/non-dairy milk powder OR almond meal (44 grams) OR plain GF potato flakes (16 grams)
1 TSP sea salt (5 grams)
1 TBSP granulated cane sugar (16 grams)

PLUS

10 oz. Bard’s Beer – the Gluten-Free Beer You Can Trust!™ or sparkling water, club soda or gingerale – room temperature
3 large eggs — room temperature
3 TBSP olive oil
1 TSP apple cider vinegar
2 TBSP honey or agave nectar (optional; omit if using gingerale)
2 1/4 TSP (one packet) rapid rise or bread machine yeast
milk (dairy or soy, coconut or hemp work well) for brushing on bread
sesame seeds, poppy seeds or other topping of choice

INSTRUCTIONS*

Prepare a regular loaf pan (at least 9×5) by oiling it well. Set aside.
In a large mixing bowl, whisk together the eggs, oil, apple cider vinegar and honey.
In another large bowl, whisk all dry ingredients except yeast (flour, salt, milk powder and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the beer to mix. Once incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes. (This is a batter, not a dough)
Pour batter into oiled pan, filling no more than half-way up.
Cover with oiled wax paper and let rise in a warm, moist place for at least 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the bread rise over the side of the pan, or it will rise too much to support itself and may collapse when cooling.
Once the bread has risen, lightly brush with milk to help it brown, then sprinkle any toppings on at this point.
Preheat the oven to 375º F (static) or 350º F (convection). Bake for approximately 35 minutes. The internal temperature of the bread should be approximately 205 – 210º F. The loaf should have risen above the top of the pan, and will be golden brown with a nice crust.
Remove to cool in the pan for 15 minutes, then gently remove from the pan and finish cooling on a wire rack. Cut when fully cooled. Store in a sealed ziptop bag on the counter – do not refrigerate, or it will dry the bread out.

*If using a bread machine, bring all ingredients to room temperature. Add liquids to the pan first, then the dry ingredients, followed by the yeast, pouring into a small well made in the middle with your finger. Use the gluten-free 2lb loaf setting. For more information on baking in a bread maker, see Jules’ article on gluten free breads in bread machines.

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