All our wheat-eating friends and especially children LOVE mini-loaves of Gimme Gluten-Free Beer Bread!  This bread is GREAT for making little sandwiches.  It’s perfect for tea parties, kids lunches (now, don’t worry ~ the kids won’t get drunk ~ the alcohol completely bakes out) and for lower-calorie sandwiches.  (Hooray!) These little loaves make wonderful toast, croutons and breadcrumbs, too.  
  

Yes… Gimme Gluten-Free Beer Bread is the perfect bread to serve for breakfast, lunch and dinner ~ so delicious!  

One of the best things about this bread is:  It is jam-packed full of healthy, high fiber grains ~ However, don’t tell anyone that!  Just let them enjoy their yummy bread in peace.   

Another “best thing” about this bread is that it is ridiculously easy to makeNo bread machine or mixer is needed; just a bowl (or two) and a whisk.  Mix, stir, pour into the pans ~ BAKE and EAT.  

Now that’s the way all great bread should be made blissfully easy.

GIMME GLUTEN-FREE BEER BREAD
The marvelous yeasty aroma of fresh, hot bread is only minutes away.  No rising.  No kneading.  No sugar.  No gluten.  No dairy.  Just pure deliciousness.  Gimme Gluten-Free Beer Bread will become your best, most favorite bread recipe ever! 

Preheat oven to 375 degrees.
Grease three
5½”x 3″x 2″ mini-bread pans (or one 9″x 5″ loaf pan)

1 cup brown rice flour
1 1/4 cups gluten free oat flour
1/4 cup tapioca flour
1/4 cup arrowroot flour
1/4 cup millet flour
1 1/2 teaspoons salt 
1 tablespoon baking powder
1 1/4 teaspoons xanthan gum

2 large eggs 
3 tablespoons pure maple syrup
1 bottle gluten-free beer (12 oz.)

Gimme Gluten Free Method:  

  • You can mix this in about 3 to 5 minutes; be sure your oven is preheated and your pans are greased before you begin!

1.  In a medium size bowl, whisk the dry ingredients together until thoroughly mixed.  Make Ahead Note:  You can do this days before. Pour the mixed dry ingredients into a freezer bag or a tightly covered container until you are ready to make bread.

2.  In a LARGE mixing bowl, beat the eggs and maple syrup together until frothy with a whisk.  Slowly add the beer, whisking gently; it will be nice and foamy.  Immediately, add the dry ingredients; whisk just until smooth and combined.  Spoon the batter into the greased mini-pans and smooth out the batter evenly in the pans.   (Or you can use one 9×5 inch baking pan)  

3.  Place the mini-pans on a baking sheet so they don’t get knocked over in the oven; plus they are easier to remove after they are baked.  Bake 35-43 minutes or until golden brown and done.   Let cool 5 minutes.  Gently run a knife around the edges to loosen; turn upside down and give the pans a little pat.  Turn the bread right side up and let cool on a wire rack.  Slice, slather with butter and  jam ~ YES!  Wow, baking bread is so much FUN and sooooo yummy!

 
Lynn’s Notes for Success
Make Ahead:
Get out several bowls and measure the dry ingredients into each bowl.  Stir the flours, baking powder, salt and xanthan gum in each bowl until combined; then pour each “bread mix” into a freezer bag.  Label it. (I get forgetful and wonder,  “Hmm…what is that?”  So I write it down now; maybe you have a better memory…)  Write with a marker directly on the freezer bag:
  • In a large bowl whisk together two eggs, 3 T. maple syrup, 1-12oz. GF beer.  Add bag of  bread mix; whisk just until smooth.
  • Bake 375 degrees, 35-45 minutes.
Store in your cupboard until you want to make fresh bread.  This is so much fun and super-easy!  I bring “bags” of this mix with me when my Gorgeous Man and I travel to visit family.  Our families love that and can’t believe that this bread is gluten free!  YES!
Gluten Free Beer:   
Once the bread is baked; the alcohol in the beer bakes out.  The beer replaces bakers-yeast in this recipe.  Since the beer itself contains yeast this gives Gimme Gluten Free Beer Bread that fantastic yeasty aroma. Remember you only need a 12 oz. bottle (Some gluten-free beers come in 16 oz. bottles)  Open the beer carefully – it foams up really fast!  

Maple Syrup: 
 
I’ve found that pure maple syrup adds just the right touch of moistness and flavor to the bread.  In my experimenting; I found that honey caused the little loaves to brown too quickly and agave didn’t give the bread the richness in flavor I was after.  (However you can try these if you want!  I would recommend lowering the temperature by 25 degrees if you use honey.)
Question: Can I eliminate the xanthan gum?
Answer:  No.  The xanthan gum holds the bread together since the bread does not contain gluten. 

I really, really need a slice of bread now.
  I am soooo in the mood to bake some mini-loaves.  
I love mini-loaves – they are so cute!  
Plus I get more slices that way… More is better when it comes to bread.  And each slice is guilt-free 
because they are so little… heh heh!
Enjoy!  Much love to you, Lynn
PS  In the pic above is a fabulous smoothie.
  You know you want it… Here’s the link:
 

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