Looking for a easy whole-grain bread for your holiday spreads? Here’s just the thing: it’s 100% whole-grain, it’s ultra-savory thanks to the shredded Manchego cheese stirred into the batter, and since it’s technically a quick bread, you don’t need to wait for it to rise. Oh, and did I mention that it’s gluten-free? Yep. Thanks to the ever-expanding line of g-f beers on the market, you can base your beer bread on stout, ale, lager, pilsener, or whatever else strikes your fancy…
…or you can use your favorite gluten-based beer in this recipe. Either way, you’ll have a rich, almost-nutty bread that’s just as suitable for morning toast as it is for the evening bread basket. Much like pumperknickel, this beer bread is flat on top and sports a toothsome texture. The rolled oats lend each slice extra heartiness. It’s perfect with a pat of grass-fed butter and a sprinkling of sea salt!
Note: the darker the beer you use, the stronger-flavored the bread will be. Stouts and pale ales are rather bitter for my taste, so I chose a blonde ale beer for this recipe. My current favorite beer for most purposes, in fact, is Green’s Triple-Blonde Quest. But there are many great g-f beers on the shelves nowadays — explore them!
(Gluten-Free) Beer Bread
1 cup teff flour*
1/2 cup buckwheat flour (raw or toasted)
1/4 cup corn flour (not cornstarch!)
1/2 cup rolled oats (be sure to use gluten-free oats if you’re making gluten-free bread)
2 T. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
4 ounces freshly grated Manchego OR Parmesan
12 ounces (1 1/2 cups) beer of your choice (be sure to use gluten-free beer if you’re making gluten-free bread)
Preheat oven to 400F and thoroughly grease the inside of a glass loaf pan with butter.
In a large mixing bowl, whisk together all ingredients except the beer until well-blended. Pour in the beer and stir until blended, then immediately scoop the batter into the waiting greased pan. Bake for 35 to 40 minutes or until an inserted toothpick comes out clean. Let cool completely on a rack before turning the pan over to release the loaf.
Leftover COMPLETELY COOLED bread can be tightly wrapped and stashed in a cool place for 3 days. If you’re going to have it around longer than that or your house is on the warm side, keep it in the fridge to prevent any possible mold. Just bear in the mind that refrigeration also dries out baked goods. But hey, that’s easily remedied with a drizzle of extra-virgin olive oil, a splash of unrefined, omega-3-rich walnut oil (great way to make use of such a delicate, never-to-be-heated oil!), or a pat of grass-fed butter.
* This is a gluten-free flour. If you don’t have teff on hand, you can use brown rice flour and still be gluten-free, or if you’d rather make a wheat-based bread, use barley or whole-wheat flour instead of the teff. The teff does have a nutty flavor and a beautiful dark brown hue, though, so it’s worth seeking out for this recipe.