I've made this several times, and it hasn't failed me yet. I have a problem keeping it in the kitchen to make sandwiches with!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat 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.

  • Beat eggs, vegetable oil, agave nectar, and apple cider vinegar together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer and yeast into the batter, increase mixer speed to high and beat batter for 4 minutes; pour into prepared loaf pan.

  • Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover the loaf with oiled wax paper and let rise until doubled in volume, 30 to 60 minutes.

  • Bake in 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.

Cook's Notes:

You can omit the milk and seeds on top.

Tips

You can use hard cider in place of the beer. If you don't want to use beer or hard cider, you can use ginger ale, but then omit the agave.

Tips

This makes great sandwich bread for those who want to eat gluten-free.

Nutrition Facts

149.3 calories; 4.2 g protein; 23.4 g carbohydrates; 35 mg cholesterol; 179 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2015
Wow!! Can I say I LOVED this bread??? It rose super high, so I'm glad I used the foil trick but didn't have it tight enough on one side and the dough spilled over the edge and baked on the side of my pan. I just cut if off when the bread was done and ate it, and it was moist, and really delicious! I made three changes: I used 2T honey instead of the Agave Nectar, I also threw in 1/4 cup unsulphured molasses which gave it a rich and delicious taste, and I upped the Xanthan Gum to 4tsp. I'm pretty sure this recipe would have been rich and delicious without my changes, so don't hesitate to make this one!! AWESOME! Read More
(9)
22 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/13/2015
Wow!! Can I say I LOVED this bread??? It rose super high, so I'm glad I used the foil trick but didn't have it tight enough on one side and the dough spilled over the edge and baked on the side of my pan. I just cut if off when the bread was done and ate it, and it was moist, and really delicious! I made three changes: I used 2T honey instead of the Agave Nectar, I also threw in 1/4 cup unsulphured molasses which gave it a rich and delicious taste, and I upped the Xanthan Gum to 4tsp. I'm pretty sure this recipe would have been rich and delicious without my changes, so don't hesitate to make this one!! AWESOME! Read More
(9)
Rating: 5 stars
09/13/2015
Wow!! Can I say I LOVED this bread??? It rose super high, so I'm glad I used the foil trick but didn't have it tight enough on one side and the dough spilled over the edge and baked on the side of my pan. I just cut if off when the bread was done and ate it, and it was moist, and really delicious! I made three changes: I used 2T honey instead of the Agave Nectar, I also threw in 1/4 cup unsulphured molasses which gave it a rich and delicious taste, and I upped the Xanthan Gum to 4tsp. I'm pretty sure this recipe would have been rich and delicious without my changes, so don't hesitate to make this one!! AWESOME! Read More
(9)
Rating: 5 stars
05/09/2015
The batter rose above my pan the first time I made it and drooped over the sides so I cut a strip of aluminum foil in half length-wise, oiled the sides (and bottom). of the pan, placed the aluminum just around the sides, extending it above the sides and sprayed oil on the foil (the oil on the pan will hold the foil in place). Worked like a charm! Great bread, my husband loves it. Read More
(7)
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Rating: 4 stars
09/16/2014
Super moist and not at all dense or crumbly like so many gluten-free breads turn out. This is a great sandwich bread. (I added 1 Tbsp. of yeast to the mix and didn't use the milk and poppy seeds on top.) Read More
(4)
Rating: 5 stars
10/06/2015
Really delicious! I used a foster's beer (12 oz.) and skipped the xantham gum and buckwheat (used 3 c gf all purpose flour) and it still got rave reviews from company. Enjoy! Read More
(3)
Rating: 5 stars
01/22/2015
We made this bread Monday. Best GF homemade bread I ever made and have been trying for over a year! It's soft and pliable and texture nearly exactly like wheat and is still fresh on counter on Thursday! I made sure to pre heat my oven to 170 and turn it off to let the bread rise in it. Made all the difference! Took an hr to rise but first time ANY gf bread has come out so well!! Thank 4 the recipe!! Also we used zevia ginger ale in place of beer! Read More
(3)
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Rating: 5 stars
02/07/2016
Excellent - exactly like the picture - and my celiac husband asks for this regularly:) Read More
(3)
Rating: 5 stars
07/16/2016
This is a really good bread. The texture is close to wheat bread and the taste is quite nice. It holds up well and also makes great toast. It's hard to find a good GF bread recipe but this one is. Thanks for sharing. Read More
(3)
Rating: 5 stars
05/14/2016
This is the best gluten free bread I've had to date. I used redbridge gf beer a TBSP or so of chia seed and use 1/2 of buckwheat flour and 2 1/2 cups gf flour. It's super moist. I can leave it on the counter loosely wrapped and it doesn't dry out. Keeps for a long time in the fridge. Makes excellent bread crumbs. Another plus I can make it without a stand mixer. I add the dry ingredients to the wet and when it becomes too thick to mix I add the beer and yeast gradually. It's almost too much for the mixer to handle but it's my only option and the bread comes out beautifully. I mix a bit longer then the recipe calls for to make sure it's blended. Read More
(2)
Rating: 5 stars
02/09/2017
Wow! I Used half coconut flour instead of the full gluten free dose and xylitol instead of sugar. Stuck it all the the bread maker and off it went. I can safely say hand of heart this is the best loaf free from gluten and dairy (optional) that I've had in years. Read More
(2)