Recipe by sdewing
"I've made this several times, and it hasn't failed me yet. I have a problem keeping it in the kitchen to make sandwiches with!"
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2 3/4 cups
gluten-free flour blend
2 1/2 teaspoons
eggs at room temperature
apple cider vinegar
1 (12 fluid ounce) can or bottle
gluten-free beer at room temperature
2 1/4 teaspoons
milk, or to taste
poppy seeds, or to taste
Super moist and not at all dense or crumbly like so many gluten-free breads turn out. This is a great sandwich bread. (I added 1 Tbsp. of yeast to the mix and didn't use the milk and poppy seeds on top.)
The batter rose above my pan the first time I made it and drooped over the sides so I cut a strip of aluminum foil in half length-wise, oiled the sides (and bottom). of the pan, placed the aluminum just around the sides, extending it above the sides and sprayed oil on the foil (the oil on the pan will hold the foil in place). Worked like a charm! Great bread, my husband loves it.
It was the best! I will make this bread every week!
We made this bread Monday. Best GF homemade bread I ever made and have been trying for over a year! It's soft and pliable and texture nearly exactly like wheat, and is still fresh on counter on Thursday! I made sure to pre heat my oven to 170 and turn it off to let the bread rise in it. Made all the difference! Took an hr to rise, but first time ANY gf bread has come out so well!! Thank 4 the recipe!!
Also we used zevia ginger ale in place of beer!
Love this bread making it today again.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Beer Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 71
** Calories from Fat: 35
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