Gluten-Free Beer Bread

Gluten-Free Beer Bread

sdewing 2

"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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1 h 20 m servings 71 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  2. Mix flour blend, buckwheat flour, xanthan gum, sugar, and salt together in a bowl.
  3. 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.
  4. 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.


  • Cook's Notes:
  • You can omit the milk and seeds on top.
  • You can use hard cider in place of the beer. If you don't want to use beer or hard cider, you can use ginger ale, but then omit the agave.
  • This makes great sandwich bread for those who want to eat gluten-free.



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...

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 alumi...

Really delicious! I used a foster's beer (12 oz.) and skipped the xantham gum and buckwheat (used 3 c gf all purpose flour) and it still got rave reviews from company. Enjoy!

Wow!! Can I say I LOVED this bread??? It rose super high, so I'm glad I used the foil trick but didn't have it tight enough on one side and the dough spilled over the edge and baked on the side ...

Excellent! I followed another reviewers suggestion of putting foil around sides of loaf pan to extend the height of the pan - worked perfect! This is the 16th recipe I have tried to make. I need...

No changes except I used a little almond milk brushed over the top and sprinkled sesame seeds. Slices like a dream and tastes wonderful without toasting it. Yum

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 ...

Love this bread making it today again.