Gluten Free Beer Bread
This gluten free beer bread is wonderfully tender with a crispy, buttery crust. It's a simple crowd-pleaser that's perfect alongside soups, stews, or enjoyed on its own.
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Equipment
- 9x5 inch loaf pan
- wire rack
Ingredients
- 2 1/2 cups Gluten Free 1-to-1 Baking Flour
- 1/4 cup Tapioca Starch
- 3 tbsp Granulated Sugar
- 1 tbsp Baking Powder
- 1 tsp Salt
- 12 oz Gluten Free Beer (one bottle, at room temperature)
- 1/4 cup Unsalted Butter (melted)
For the Topping
- 2 tbsp Unsalted Butter (melted)
- Flaky Sea Salt
Instructions
- Preheat the oven to 375 F and grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the gluten free flour, tapioca starch, sugar, baking powder, and salt until well combined.
- Pour in the entire bottle of gluten free beer and the melted butter. Stir with a wooden spoon until just combined. The batter will be thick, sticky, and slightly bubbly from the beer. Do not overmix.
- Scrape the batter into the prepared loaf pan and smooth the top with a wet spatula. Drizzle the remaining 2 tablespoons of melted butter evenly over the top. Sprinkle with a pinch of flaky sea salt.
- Bake for 45 to 55 minutes, until the top is deep golden brown, the edges are set, and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack. This bread is best served warm, sliced thick with salted butter. It has a wonderfully tender crumb with a slightly crispy, buttery crust.
Servings: 10 slices
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g
Calories: 186kcal
Cost: $8