Gluten Free Beer Bread Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• 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.

Steps:

• Preheat the oven to 375°F. Grease a 9 by 5-inch loaf pan liberally with vegetable shortening.
• Combine the flour mix and xanthan gum in a large bowl. Whisk well. Add the beer and agave nectar and mix well to combine, about 1 minute. Let rest until the oven is heated.
• Just prior to baking, add the baking powder and salt. Mix vigorously, scraping the bottom of the bowl.
• Transfer the dough to the loaf pan. Smooth down the top with a frosting spatula. Melt 2 tablespoons of the shortening, about 1 minute in the microwave. Brush over the top of the loaf using a pastry brush.
• Bake the bread in the center of the oven for 30 minutes. Remove from the oven, brush the top liberally with the remaining 1 tablespoon shortening, rotate the pan, and bake for 30 minutes longer, or until deeply golden and the bread sounds hollow when rapped on top. Transfer to a cooling rack. Let rest in the pan for 5 minutes. Turn out of the pan and let cool for about 15 minutes before slicing with a serrated knife.