Super Easy FABULOUS Gluten Free Bread which tastes so wonderfully yeasty isn’t made the traditional way. Noooooo, it’s not. Instead of baking bread the old-fashioned way:
Oh! One more thing; if you or your friends happen to be vegan; you can make this bread vegan also. I’ll tell you how! Are you feeling just a little more HAPPY and hopeful right now? Good! Get ready to get even happier!
Preheat oven to 375 degrees.
Grease a 9×5 inch loaf pan – I use a glass pan1 cup brown rice flour
1 1/4 cups gluten free oat flour
1/4 cup tapioca flour
1/4 cup arrowroot flour or potato starch
1/4 cup teff flour (or millet flour if you can’t find teff flour)
1 1/2 teaspoons salt (do not heap, be sure it’s level)
1 tablespoon baking powder
1 1/4 teaspoons xanthan gum (level)
2 – 4 tablespoons (organic) cane sugar
2 large eggs
1 bottle gluten-free beer (12 oz.)
Method: Preheat oven to 375 degrees. Grease that 9×5 inch loaf pan. Gather all your ingredients and put on your counter. Okay, you can mix this in about 3 to 5 minutes, so be sure your oven is preheated before you begin!
- In a medium size bowl, whisk the dry ingredients together until thoroughly mixed.
- In a LARGE mixing bowl, beat the eggs until frothy, slowly whisk in the beer, it will be nice and foamy. Gently stir in the dry ingredients and whisk until completely combined. Spoon into the greased 9×5 inch baking pan. Bake appproximately 45 minutes or until done.
- Let cool 5 minutes then turn out to a rack to cool. If the bread doesn’t come out easily, gently run a knife around the edges, turn it upside down and give the pan a little pat! Cool the bread if you have enormous self control; or slice immediately, slather with butter and a little honey ~ yum! We never can wait for the bread to cool…
This bread makes the best toast for breakfast! And it’s great for sandwiches, too!
- Gluten Free Beer: Remember you only need a 12 oz. bottle (Some beers come in 16 oz. bottles) Open the beer carefully so you don’t lose any liquid. I like the beer to be room temperature. You can find Gluten Free Beer at Natural Grocery Stores and some regular grocery stores. Ask your store manager to carry it if you don’t have any at your favorite store.
- Oat Flour: I have substituted a mix of millet and sorghum flour for the oat flour, however, I think the oat flour gives the best texture and flavor. I recommend that you make this first with the oat flour – it’s great!
- Teff flour: This small amount of Teff Flour gives the bread that wonderful “wheat taste.” In addition, Teff Flour is a powerful, nutritious high fiber grain. Let’s face it, you’re going to make this bread often, so just get yourself some Teff Flour. But what if you simply can’t find Teff Flour? Then use millet flour – I love millet flour also. Millet Flour is another gorgeous gluten free flour, but best of all, it’s delicious. Note: Be sure to check the “pull date” on your flours!
- Sugar: You can substitute honey or agave for the sugar. However, you need to add this to the liquid ingredients; not with the dry ingredients. Simply whisk in with the eggs, gently stir in the beer; then add the dry ingredients.
Answer: No. The xanthan gum holds the bread together since the bread does not contain gluten.
Question: Why do you use so many different flours? Why not use just one flour?