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melrobsings

gluten-free Beer Bread?

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Hi guys I know that this sounds odd but i miss me a GOOD beer bread. i don't miss the pain and effects from it BUT it's GREAT BREAD! Does anyone have a recipe for gluten-free beer bread in an oven? I don't have a bread machine.....YET! :)

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Funny my wife and I were just talking about this last night. Well I was talking she was listening, I think. ;):rolleyes: I would love to see a recipe for this. Hopefully an easy one that taste GREAT..

Grump

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I've been planning on experimenting with Bob's Red Mill Hearty Whole Grain Bread Mix and subbing Redbridge for the water. If I get around to it this weekend, I'll post the results. I miss beer bread too!

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Guest j_mommy

I used to use: 3 cups Self rising flour, 1 C sugar and a can of beer. So I would think you could use an gluten-free flour mix, add Baking powder(I think, I saw somewhere you could use either baking soda or powder to make a self rising flour).And use redbride of course!

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Hi melrobsings.

I just bought the new cookbook "Bon Appetit - Without the Wheat" by Julie Ambrose and she has a recipe for Cinnamon Raisin Beer Bread! Here it is...

3 c gluten-free flour

3 tsp xanthan gum

1 c granulated sugar

1/4 c brown sugar

2 tsp cinnamon

3 tsp gluten-free baking powder

1 1/2 tsp salt

1 tsp gluten-free vanilla

1 c raisins

12 oz. bottle gluten-free beer

Preheat oven to 350. In a medium mixing bowl, combine the gluten-free flour, xan gum, granulated sugar, brown sugar, cinnamon, baking powder and salt. Make a well in the center and slowly pour in the gluten-free beer and vanilla. Stir until just combined. Fold in the raisins. Pour into an ungreased 8" loaf pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool before serving.

This recipe really caught my eye and I can't wait to try it.

Good luck!

Kelly

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I've made beer bread in my wheat days but I never heard of cinnamon bread bread. Please let us know how it turns out--- sounds interesting....

Let's see would that count for serving minors alcohol in their cinnamon bread for breakfast before school? Hey, it might even slow down the hyper-active kid....

Its kinda like I don't drink --- only when I take communion at church.....................

Oh well here is a joke now!!!!

The Sunday morning sermon is short & sweet:

Preacher: If I had all the beer in the world, I'd throw all into the river. If I had all the wine in the world, I'd throw it in the river (shaking his fist into the air & raisiing his voice) Thirdly ( proclaiming loudly) If I had all the whiskey in the world, I throw it all into the river!!!!!!!! AMEN.

The deacon quitely stands & announces the last hymn of the day: Let us sing hynm #365-------- Lets all meet at the River....................

Too cute not to pass on....

mamaw

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I know this is a super old post, but I made this today and it was absolutely delicious. I followed the recipe to a T and it came out great. I used New Grist beer and Bette Hagman's Bean Flour mix. I've never had beer bread before, so I'm not sure what it should taste like, but this was excellent. 5 stars.

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Made this recipe just this past week. It is a very nice bread, makes great toast and didn't fall apart on me.

GLUTEN FREE BEER BREAD

1/2 cup certified gluten free oat flour (substitution: quinoa flour)

1 cup sorghum flour

1 cup tapioca flour

1/2 cup arrowroot (substitution: cornstarch)

1 cup white rice flour (substitution: superfine brown rice flour)

1/4 cup flax seed meal

2 teaspoon unflavored gelatin (optional)

1 Tablespoon xanthan gum

3 Tablespoons brown sugar

2 Tablespoons of molasses

1 teaspoon salt

1 whole egg plus 3 egg whites

5 1/2 Tablespoons unsalted butter, melted (cooled slightly)

1 teaspoon vinegar

1 bottle of warm gluten free beer, more or less (I used the entire beer) 12 oz.

2 1/2 teaspoons of active dry yeast

1 teaspoon granulated sugar

1/4 cup of water

DIRECTIONS:

1. Get all your ingredients out of the refrigerator so they can come to room temperature.

2. Separate the eggs in a measuring cup or small bowl so they can warm up.

3. Melt the butter in a small bowl and let it cool down just a little.

4. Pour the beer into a measuring cup (you don

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Made this recipe just this past week. It is a very nice bread, makes great toast and didn't fall apart on me.

GLUTEN FREE BEER BREAD

1/2 cup certified gluten free oat flour (substitution: quinoa flour)

1 cup sorghum flour

1 cup tapioca flour

1/2 cup arrowroot (substitution: cornstarch)

1 cup white rice flour (substitution: superfine brown rice flour)

1/4 cup flax seed meal

2 teaspoon unflavored gelatin (optional)

1 Tablespoon xanthan gum

3 Tablespoons brown sugar

2 Tablespoons of molasses

1 teaspoon salt

1 whole egg plus 3 egg whites

5 1/2 Tablespoons unsalted butter, melted (cooled slightly)

1 teaspoon vinegar

1 bottle of warm gluten free beer, more or less (I used the entire beer) 12 oz.

2 1/2 teaspoons of active dry yeast

1 teaspoon granulated sugar

1/4 cup of water

DIRECTIONS:

1. Get all your ingredients out of the refrigerator so they can come to room temperature.

2. Separate the eggs in a measuring cup or small bowl so they can warm up.

3. Melt the butter in a small bowl and let it cool down just a little.

4. Pour the beer into a measuring cup (you don�t want the foam on top). Make sure the beer is warm.

5. Sift together all the dry ingredients minus the yeast in your stand mixer.

6. Proof your yeast in a small prep bowl- mix the yeast, one teaspoon of sugar, and 1/4 cup of warm water (105 degrees) for roughly 10-15 minutes( I only did 5 minutes).

7. Mix the molasses, vinegar, eggs, and butter together in a med. bowl.

8. Pour this molasses mixture into your dry ingredients. Turn your mixer onto med. speed and mix for a minute or two.

9. Pour the yeast mixture in after it has proofed.

10. Slowly add the warm beer. Let it beat for a few minutes between additions. Let the bread dough beat on high for about 10-13 minutes (I did 8 minutes). This is optional but it helps me get the right amount of liquid in the dough and warms up the yeast.

11. Check the consistency of the dough. It should look like shiny stiff cake batter and hold the twirls of the mixer.

12. Spoon into a greased 10 x 5 pan or 2 8.5 x4.5 pans.

13. Smooth the top of the loaf with a greased scraper/spatula.

14. Cover pan(s) with greased plastic wrap and let rise. It took my loaf about 1 hr. and 15 minutes to rise. The loaf should double in size before baking.

15. Preheat the oven to 350 degrees.

16. Remove plastic wrap and bake for 50 minutes or until the internal temperature of the bread is approx. 208 degrees( 65 minutes for my loaf). Check the temperature at the 40 minute mark.

17. Allow bread to cool for 5 minutes. Invert onto wire rack to cool.

18. Store in a ziplock bag (unsliced) or slice and freeze.

Makes one large loaf or two medium loaves

from: Gluten free Mommy blog

This recipe is so good! I am making this again today! Looking forward to ham and cheese sandwiches and toast with eggs for breakfast.

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