Gluten Free Beer Bread Food

GLUTEN-FREE SEEDED BEER BREAD

Steps:

• In a saucepan, heat the gluten-free beer until just warm. Add the yeast and set aside for 3-4 minutes or until it starts to froth.
• Put the dry ingredients into a bowl. In a jug, whisk together the eggs, lemon juice and oil, then stir into the dry mix. Add the beer and yeast mix and stir together.
• Transfer to a well-floured surface and knead for 2-3 minutes or until the dough is smooth. The dough will be tacky so knead with lightly oiled hands if necessary.
• Shape the dough into a round and transfer to a lightly oiled baking tray. Sprinkle over the remaining 1 tbsp of mixed seeds and cover with cling film. Allow to rise for 1 hour.
• Heat the oven to 200ºC, gas mark 6, and once the dough has risen make a shallow cross on top with a sharp knife.
• Slide a baking tray containing 4-5 ice cubes into the bottom of the oven. Put the bread tray into the top of the oven and bake for 30-40 minutes until golden.
• Remove and check the loaf is cooked by tapping the bottom; it should sound hollow. Transfer to a cooling rack and allow to cool completely before slicing. Eat within 3 days.

GLUTEN FREE BEER BREAD RECIPE

Steps:

• Prepare a regular loaf pan (at least 9×5) by oiling it well. Set aside. In a large mixing bowl, whisk together the eggs, oil, apple cider vinegar and honey. In another large bowl, whisk all dry ingredients except yeast (flour, salt, milk powder and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the beer to mix. Once incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes. Pour batter into oiled pan, filling no more than half-way up. Cover with oiled wax paper or parchment and let rise in a warm, moist place for at least 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the bread rise over the side of the pan, or it will rise too much to support itself and may collapse when cooling. Once the bread has risen, lightly brush with oil to help it brown, then sprinkle any toppings on at this point. Preheat the oven to 375º F (static) or 350º F (convection). Bake for approximately 35 minutes. The internal temperature of the bread should be approximately 205 - 210º F. The loaf should have risen above the top of the pan, and will be golden brown with a nice crust. Remove to cool in the pan for 15 minutes, laying it on one side, then the other to help support it as it cools. Then gently remove the loaf from the pan to finish cooling on a wire rack. Cut only when fully cooled. Store in a sealed ziptop bag on the counter - do not refrigerate, or it will dry the bread out. *If using a bread machine, bring all ingredients to room temperature. Add liquids to the pan first, then the dry ingredients, followed by the yeast, pouring into a small well made in the middle with your finger. Use the gluten-free 2lb loaf setting. For more information on baking in a bread maker, see my article on gluten free breads in bread machines. Bake in a bread machine or oven - this bread rises high either way!

GLUTEN-FREE BEER BREAD

Steps:

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

GRAIN-FREE BUTTER BREAD

Steps:

• Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
• Place almond flour in a food processor. Add salt, baking powder, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
• Sprinkle cream of tartar into the egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with the egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
• Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.

GLUTEN FREE PUMPERNICKEL BREAD

Steps:

• In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the milk. Set aside to foam, about 5 minutes. Generously grease a French bread pan or a 5x9 loaf pan.
• In the large bowl of a heavy-duty stand mixer, combine all the remaining ingredients except for the egg wash. Add the remaining sugar and yeast mixture and beat on low speed just until blended. Then beat on medium speed for 30 seconds, scraping down the sides with a rubber spatula, if necessary. The dough will be soft.
• Divide the dough in half and place in the prepared pans. Smooth each half into a 10-inch long with a wet rubber spatula, or wet hands. Brush the top of each loaf with the egg wash for a nice crust. Make three diagonal slashes (1/8 inch deep) in the top of each loaf so steam can escape durning baking.
• Place on the middle rack in a cold oven. Set the oven to 425?F and bake until nicely browned. 30-35 minutes. ( sometimes longer ).
• Remove the bread from the pans and let cool completely on a wire rack. Slice and enjoy.

CINNAMON RAISIN BEER BREAD (GLUTEN-FREE)

Steps:

• Preheat oven to 350°F.
• Mix flour, xanthan gum, sugar, brown sugar, cinnamon, baking powder, and salt. Stir well.
• Make a well in center of bowl and slowly add beer and vanilla. Stir until just combined.
• Fold in raisins.
• Pour into greased 8" x 4" loaf pan. This should fill the pan about 5/6th of the way. Allow for about 2-3" rising during baking.
• Bake for about 1 hour, or until toothpick inserted into middle comes out clean. I took mine out too soon and the middle was a tad soggy.
• Cool on wire rack in pan for 5 minutes. Remove from pan and cool to room temp before storing.

GLUTEN FREE BEER BREAD

Steps:

• In a large bowl, mix the flour, baking powder, salt, xanthan gum, sugar and black pepper together.
• Add the shredded cheese to the flour mixture and mix until well blended.
• Make a well in the middle of the flour mixture and add the beer. Stir until smooth.
• Stir in the melted butter.
• Set batter aside for 30 minutes to hydrate the flour.
• Preheat oven to 375 F. Lightly grease an 8 x 4 1/2-inch loaf pan.
• Spoon the batter into the prepared pan and smooth the top.
• Bake the bread until a toothpick inserted into the center of the bread comes out clean, 50 to 55 minutes.
• Cool the loaf in the pan for 10 minutes then transfer loaf to a cooling rack and cool completely.

GLUTEN-FREE-BEER BREAD

Steps:

• Preheat the oven to 375°F. Grease a 9 by 5-inch loaf pan liberally with vegetable shortening.
• Combine the flour mix and xanthan gum in a large bowl. Whisk well. Add the beer and agave nectar and mix well to combine, about 1 minute. Let rest until the oven is heated.
• Just prior to baking, add the baking powder and salt. Mix vigorously, scraping the bottom of the bowl.
• Transfer the dough to the loaf pan. Smooth down the top with a frosting spatula. Melt 2 tablespoons of the shortening, about 1 minute in the microwave. Brush over the top of the loaf using a pastry brush.
• Bake the bread in the center of the oven for 30 minutes. Remove from the oven, brush the top liberally with the remaining 1 tablespoon shortening, rotate the pan, and bake for 30 minutes longer, or until deeply golden and the bread sounds hollow when rapped on top. Transfer to a cooling rack. Let rest in the pan for 5 minutes. Turn out of the pan and let cool for about 15 minutes before slicing with a serrated knife.