I have always loved to bake. When I was single and had more time I would bake quick breads as well as yeast breads often. During the holidays I’d bake a braided bread with each strand a different type of bread (pumpernickel, rye and while) so each slice would look different from the front to the back! Becoming a mom as well as gluten-free (with two gluten-free kids to look after) has left me baking less. However as soon as the weather turns chilly with moody skies, my yearning to bake surfaces.
When I was in college I did not know how to cook really anything. Slowly after moving off campus with a kitchen at my disposal I developed a few repeat favorite with Beer Bread being one. It seemed a bit more like a stroke of magical chemistry than baking but I loved the dependability of the recipe and the ease of it. Basically it was two ingredients: self-rising flour and a beer. It baked to a crusty, soul-warming bread lightly flavored like beer.
Time marches on and Beer Bread stayed in my collegiate era however has not been forgotten. I have thought of it from time to time, shrugging my shoulders figuratively about self-rising flour and gluten-free beer not existing in the gluten-free world. Somehow of late I have become restless about recreating the simple, delicious bread, especially with all the gluten-free beer options now available.
I’ve reprised beer bread in gluten-free glory with some updates. Admittedly the simple version I used to make was a bit dry and primitive. Adding some eggs, and yeast gives the modern version a lift while still maintaining the light beer flavor and denser structure. Unlike most gluten-free breads which are crumbly, this beer bread stays together without additional binders. It delivers one of the most simple comfort foods, toast with butter and jam, in the most perfect way.
Easy Gluten-Free Beer Bread
Beer bread is an easy rustic recipe with great flavor perfect for many uses.
- 1 packet Active Yeast
- 12 ounce bottle/can Gluten-Free Beer , room temperature
- 3 cups gluten-free flour blend (I used King Arthur’s gluten-free flour)
- 1 tablespoon plus 1 ½ teaspoons Baking Powder
- 1 ½ teaspoons Kosher Salt
- ¼ cup Granulated Sugar
- 2 Eggs , room temperature, lightly beaten
- 2 tablespoons Unsalted Butter , melted (plus extra for greasing loaf pan)
- Preheat oven to 375 degrees. Grease a 9 inch loaf pan with butter.
- In a small bowl combine the yeast and ¼ cup of the beer. Stir together and set aside.
- Sift together flour, baking powder, salt and sugar into a large mixing bowl.
- Stir the eggs followed by the yeast mixture and remaining beer. Combine fully by hand stirring with a mixing spoon. Spoon into the prepared loaf pan.
- Drizzle with the melted butter.
- Bake for 45-50 minutes until the bread has risen, the top is lightly browned and cracking slightly (refer to photo of whole loaf for an example).
- Remove from oven, turn out of the pan onto a cooling rack. Allow to cool at least 15 minutes before cutting.