*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.)
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!
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.
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.
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.
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