BreadJune-July 2012

Gluten-Free Beer Bread


This light, moist, aromatic loaf makes any sandwich better. Try making this recipe with a different gluten-free beer each time and see what a difference this one ingredient can make. You may have a hard time choosing a favorite! This recipe can be made egg free with good results. Follow the instructions for egg replacement, below.

3 large eggs, room temperature, or
    3 tablespooons arrowroot mixed
    with 6 tablespoons warm water
3 tablespoons olive oil
1 teaspoon apple cider vinegar
2 tablespoons honey or agave nectar
    (omit if using ginger ale)
2 ¾ cups gluten-free high-fiber flour blend of choice
2 ½ teaspoons xanthan gum (omit if included in your flour blend)
¼ cup dry milk powder, or dairy-free milk powder, almond meal, buckwheat flour, or
    brown rice flour
1 teaspoon salt
1 tablespoon granulated cane sugar
1 (10-ounce) bottle gluten-free ale, sparkling water, club soda or ginger ale,
    room temperature
2 ¼ teaspoons rapid rise or bread machine yeast
-Milk of choice (dairy, soy, coconut or hemp milk), for brushing top
-Sesame seeds, poppy seeds or other topping of choice

1. Grease a standard 9x5-inch loaf pan.

2. In a large mixing bowl, whisk together eggs, oil, apple cider vinegar and honey.

3. In another large bowl, whisk together flour, xanthan gum, milk powder, salt and sugar.

4. With mixer on low speed, slowly pour dry ingredients into liquid mixture to combine. Continue beating while slowly pouring in the ale. When incorporated, add yeast.

5. Beat batter until smooth. Then increase mixing speed and beat for 4 minutes. (Mixture will be rather thin and wet, not thick like wheat bread dough.)

6. Pour batter into prepared pan, filling half the way up. Brush top lightly with milk to help it brown. Sprinkle with toppings of choice.

7. Cover pan with oiled wax paper and let dough rise in a warm, moist place for 30 minutes to 1 hour. (An oven preheated to 200°F, then turned off, with a bowl of water in the oven to add moisture, is a good option).

8. Preheat oven to 375°F.

9. Place pan in preheated oven and bake for approximately 35 to 45 minutes. When done, internal temperature of the loaf should be 205 to 210°F. It should be golden brown with a nice crust.

10. Remove loaf to cool in the pan for 5 to 10 minutes. Gently remove to a wire rack to finish cooling.

Serves 12. Each serving contains 186 calories, 6g total fat, 1g saturated fat, 0g trans fat, 55mg cholesterol, 225mg sodium, 28g carbohydrate, 2g fiber, 4g protein.

TIP To make Beer Bread in a bread machine, add liquid ingredients (at room temperature) first and then place dry ingredients on top. Set machine on gluten-free setting or only one rise and no punch-down. Check to be sure the loaf has reached 205 to 210°F before finishing the bake.

Jules Shepard ( is author of Free For All Cooking and other special-diet books, available at She is creator of Jules Gluten Free flour blend and mixes.

Comments (8)

Why do you need separate yeast? In wheat flour beer bread the beer provides the yeast. Just beer , flour and a tad of sugar

Posted by: Mapfromsalem | May 11, 2014 4:53 PM    Report this comment

I used Carol Fenster's Sorghum flour blend, agave nectar, almond meal, Redbridge beer, sesame and poppy seeds on top. I let rise just to top of pan, then after 15 min preheating of oven, put it in. Baked over 45 min, maybe 50, to get to 205 F. It finished rising while baking and came out beautifully and the top and sides stayed right where they should!! A real winner, this one! Delicious as well as looking perfect!

Posted by: Karen C | October 17, 2013 3:24 PM    Report this comment

I have one question - where can I find gluten free ale mentioned in recipe? I tried the ginger ale but it was too sweet.

Posted by: ronnyj1503 | September 14, 2013 11:32 PM    Report this comment

To translate, copy the text you want to translate. Then go to and paste in the text. Choose the language you are translating from and the language you are translating to. That should help quite a lot. Moderator

Posted by: LW Moderator | August 6, 2013 12:20 PM    Report this comment

I cant understand all the words in english how can I translate to arabic and Iwant to know the simplest way to make bread with out gluten milk and milk products and I found the procedure above is too complicated for people who are already sick and cant go always to market to buy so many materials as mentioned above.with my best regard.

Posted by: Unknown | August 6, 2013 7:39 AM    Report this comment

I made this over the weekend with my primitave kitchen supplies, LOL, no stand mixer or bread maker in our house..yet! Delicious bread. Don't know if I need to look further! Nice for sandwiches. Will slice nicely. Nice and moist. I used Bob's Red Mill GF flour mix, Omission beer, almond flour and agave nectar for the variables. Make sure to grease pan well. Make sure to oil waxed paper well, as the raised dough stuck to the waxed paper a tiny bit. I used the oven rise (200degree oven with a bowl of water) Very happy with the results of this recipe. Will surely make again.

Posted by: Valerie H | August 5, 2013 12:00 PM    Report this comment

To "No Go on Email" - are you logged in when you try to send it? - Moderator

Posted by: LW Moderator | August 1, 2013 8:49 PM    Report this comment

I find that you can not email this recipe to a friend. No one gets it. I even tried emailing it to my self. No go,

Posted by: Unknown | August 1, 2013 6:43 PM    Report this comment

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