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Gluten-Free Beer Bread
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Make delicious gluten-free beer bread with agave nectar for a perfect sandwich loaf.
Ingredients:
  • 2.75 cups gluten-free flour blend
  • 0.25 cup buckwheat flour
  • 2.5 teaspoons xanthan gum
  • 3 eggs at room temperature
  • 3 tablespoons vegetable oil
  • 2 tablespoons agave nectar
  • 1 teaspoon apple cider vinegar
  • 1 (12 fluid ounce) can or bottle gluten-free beer, at room temperature
  • 2.25 teaspoons rapid-rise yeast
  • 2 tablespoons milk, or to taste
  • 1 tablespoon poppy seeds, or to taste
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and generously grease a 9x5-inch loaf pan.
  • Combine the flour blend, buckwheat flour, sugar, xanthan gum, and salt in a bowl.
  • Using an electric mixer, combine eggs, vegetable oil, agave, and apple cider vinegar in a large bowl until creamy. Gradually add dry ingredients and mix until smooth. Stir in beer and yeast, then beat on high speed for 4 minutes. Transfer the mixture to the loaf pan.
  • Coat the loaf with milk and generously sprinkle poppy seeds on top. Cover with oiled waxed paper and allow it to rise until doubled in volume, for 30 to 60 minutes.
  • Bake in the preheated oven until the loaf is firm in the middle and reaches an internal temperature of 210 degrees F (99 degrees C), about 35 to 45 minutes.

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