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The Absolute Best Gluten Free Beer Bread

Posted Oct 14 2012 1:04am
Good Evening and Happy Saturday!

It has been one busy week and weekend so far and I am finally getting to sit down and relax.  Actually, I am watching Giada De Laurentiis make a beautiful B utternut Squash Gratin that I now have to make. It looks so good. 

And you know what would go really well with this Baked Butternut Squash Gratin , a warm piece of The Absolute Best Gluten Free Beer Bread!!  I am teaching a Gluten Free Cooking Class this coming Wednesday and have been playing around with recipes and then stumbled upon this recipe for Gluten Free Beer Bread.  OMG!  This stuff is good.  I mean really good.  Like sort of scary good, where you could eat the whole loaf in one day kind of bread.  I did not do that but did have 3 slices in one day and that is a bit much for me :  )

I was looking for a recipe to showcase all the different gluten free flours that you can use and this recipe hits the spot.  This bread is not only quick to make but also loaded with healthy, high fiber grains!  This bread contains no gluten, no dairy and no sugar.  Yay!  It also does not require any rising time or kneading.  Seriously, this bread is the bomb.



The Absolute Best Gluten Free Bread
recipe adapted from Gimme Gluten Free  

Preheat oven to 375 degrees.  1  "9 x 5 "loaf pan
1 cup  Bob's Red Mill brown rice flour
1 1/4 cups Bob's Red Mill gluten free oat flour
1/4 cup Bob's Red Mill tapioca flour
1/4 cup Bob's Red MiIl arrowroot flour
1/4 cup Bob's Red Mill millet flour
1 1/2 teaspoons salt 

1 tablespoon baking powder
1 1/4 teaspoons Bob's Red Mill xanthan gum
 

2 large eggs 
3 tablespoons pure maple syrup Grade B
1 bottle gluten-free beer (12 oz.)
 


1.  In a medium size bowl, whisk the dry ingredients together until thoroughly mixed.  

2.  In a LARGE mixing bowl, beat the eggs and maple syrup together until frothy with a whisk.  Slowly add the beer, whisking gently; it will be nice and foamy.  Immediately, add the dry ingredients; whisk just until smooth and combined.  Spoon the batter into the greased mini-pans and smooth out the batter evenly in the pan.  



3.  Pop in the oven.  Bake 35-43 minutes or until golden brown and done.   Let cool 5 minutes.  Gently run a knife around the edges to loosen; turn upside down and give the pans a little pat.  Turn the bread right side up and let cool on a wire rack.



YUM!

Now, after a day of soccer games, cooking, baking and running errands, I am a little pooped and ready to hit the hay. But first,I have to give a shout out to The Art of Eating Webinar Group.  We had a fabulous call this morning and they are doing such a great job.  Keep up the good work.  
Off to bed, have a good rest of your weekend!

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