Beer Bread

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Here we are at the topic of bread again. The forbidden goodness we once used to smother in peanut butter and jelly, turkey and cheese, ham and swiss….ahh you get the picture. Bread is one thing that is quiet easy to make and will fill that heavy void and get you eating good sandwiches or toast again.

In my baking experience with gluten-free products, I have come to the realization that there is no “I” in yeast. I have tried and tried and will continue to work at it, until I get the perfect loaf of yeast bread. Until then, I choose to stick with the Quick breads. Quick breads are so simple and easy to prepare and get on that table in less time that a loaf of yeast bread takes to rise.

One product, I really loved prior to going gluten-free, was beer bread one that could be made quickly and tasted so good with a schmear of strawberry rhubarb jam. Tastefully Simple makes of the best pre-packaged beer bread mixes I have ever tasted and of course the jam I was just speaking of, yup that too. I recently contacted them to see if they would be rolling out a line of products to service the Gluten-Free lifestyle and well I am sure you can figure out what the answer was by the sheer fact that I decided to create my own. Of course this is more that one ingredient added to the mix, but it tastes just as good. The best part, you can make the mix and store it in a freezer bag and take it out when you are ready to make it. So there you have it, you too can have the same great taste and it really is that simple.

So what are you waiting for, make a bunch of mix packs and store them in the freezer, when you are ready take one out and add the remaining ingredients and have a wonderful, delicious and tasty loaf of beer bread  in under an hour!

What you will need:

3 Cups of GF all-purpose flour (or make a variation of your own, see below for other combinations*)
1 tsp baking powder
1 tsp salt
1/3 Cup sugar
2 tsp baking soda
______________________ (here is where you would stop & package for the freezer)
3 lg eggs
2 tbsp oil (helps keep in the moisture)
1  12 oz. bottle of gluten-free beer (you can substitute any carbonated beverage in place of beer, it will adjust the flavor of the bread. I use sprite)
2 tbsp butter, melted (optional)

Directions:

preheat oven to 375°

  1. Combine all of the dry ingredients into a bowl, whisk to thoroughly combine
  2. add, eggs, oil and beer (or substitute)
  3. mix all ingredients together, should be  like muffin batter
  4. place batter in a greased 9×5 loaf pan
  5. bake for 55-60 minutes at 375°
  6. during the last 3 minutes of baking you can add 2 tbsp of melted butter to the top ( this is optional), return to the oven to finish the last 3 minutes.
  7. Remove from oven, and place on cooling rack
  8. slice and serve once it is completely cooled

Variations:

Flour:

1 Cup sorghum flour
1 Cup Buckwheat flour
1 cup all-purpose flour

1 Cup Oat flour
1 Cup millet flour
1 Cup all-Purpose

1 Cup Sorghum flour
1 cup Oat flour
1 Cup all-purpose flour

Beer Substitute:

Sprite= nice light citrus hint, gives it almost a honey taste 
orange soda + white chocolate chips = creamsicle

Bake, relax and Enjoy!

XOXO~ Jamie

Ps. The pictures, were made with the buckwheat, sorghum, all-purpose flour and sprite for substitute!

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One response »

  1. Fun! I’ve not experimented with gluten-free loaves much, although I regularly bake muffins, scones, etc. I think I’ll have to try this with root beer… gf beer too rare to use for bread around here.

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