Beer Bread

Thank you to Hallie Dolcourt - Conversion of the wheat-flour-based family beer bread recipe to gluten-free and friendly.

This is a very quick and easy recipe



Preheat oven to 350° F

Combine the following ingredients until just moistened:

2 1/2 Cups gluten-free flour (your favorite. Rice-based flour is not recommended. Use Bette Hagman’s 4-flour bean mix or Carol Fenster’s Corn-sorghum mix.)

1/2 Cup buckwheat flour

1 1/4 Teaspoons Xanthan gum or Guar gum or a 50%-50% mixture of both (The latter is recommended)

6 3/4 Teaspoons baking powder

1/2 Teaspoon salt (optional)

2 Tablespoons melted margarine

12 Ounces of beer at room temperature

1/2 Cup grated Jarlsburg or Swiss cheese

Pour the mixed batter into a 9” X 5” pan that has been buttered (margarined?) and dusted with brown rice flour.

Bake for 50 minutes. You may have to tent the bread with aluminum foil if it browns too fast – generally an artifact of gluten-free breads.

Bread is fully cooked when a steel cake tester comes out clean when it has been inserted into the middle of the bread.