THIS BREAD IS THE ANSWER TO YOUR PRAYERS
FOR GLUTEN FREE BREAD!
This bread makes me HAPPY. It makes my neighbors happy. My Gorgeous Man loves it; and even the “Gluten Free Food Hater” devours it greedily. I’m going to make a bold statement, so prepare yourself:
“You, your family and friends will be AMAZED
at how delicious this gluten-free bread is!
It’s so good – it’s SCANDALOUS!”
My Scandalous FABULOUS Gluten Free Bread takes only 5 minutes to mix; then you simply – bake it. Yeah, you read that right, 5 minutes. It’s so easy to make! No waiting around for it rise; just mix and bake. Hey, maybe I should call this “Happy Bread”?
I did almost cry with happiness when I finally figured out how to make this delicious, soft, tender yeast bread that even “wheat eaters” love! I experimented a lot to get the best texture and flavor (which is not easy when the bread is gluten free!) and then one day (drum roll please) I did it!
Okay, now I’m going to ask you to keep an open mind…
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:
I simply add a bottle of:
Gluten Free BEER
and this gives it that amazing, old fashioned yeast-risen taste and texture. It works like a charm! So easy. Completely goof proof and scandalously, FABULOUS!
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!
Scandalous FABULOUS Gluten Free Bread
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.). IMPORTANT NOTE: Choose a LIGHT beer, NOT a dark ale or strong flavored beer. A LIGHT beer makes GREAT bread, but a dark beer will make the bread taste bitter!
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!
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.). IMPORTANT NOTE: Choose a LIGHT beer, NOT a dark ale or strong flavored beer. A LIGHT beer makes GREAT bread, but a dark beer will make the bread taste bitter!
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…
Lynn’s Notes:
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. Remember this recipe needs to made with a LIGHT flavored gluten-free beer, not a heavy ale – a strong flavored beer or dark ale will make your bread taste bitter.
Substitutions:
- 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.
Question: Can I eliminate the xanthan gum?
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?
Answer: Using multiple flours is necessary to make fabulous, gluten free baked goods. If I used just one or two flours the bread would be dull and “flat tasting.” Hey, you’ve tried those card-board breads before; THIS is Scandalous Fabulous Gluten Free Bread!
Your family and friends will shout,
“Gimme Gluten Free!”
Hi Rosemary!
You could incorporate buckwheat flour by using buckwheat flour instead of the millet flour. They are both high fiber flours so that would work out really well, I think.
Isn't it fun to try different flours? Even slight changes can make a big difference in flavor and texture! What FUN!!!
Thanks for writing and baking!!! Cheers!!! Lynn
Hi Lynn,
You were so right. I used the Redbridge beer and added the extra egg, and it came out wonderful! I sliced the bread very thin for sandwiches, and I had no problem with it staying in one piece. Just perfect! Thank you so much! I was wondering how I might be able to incorporate some buckwheat flour into the recipe. Do you think that would work? Thanks again for your help!
Rosemary
Hi Rosemary!
I have found that using a different brand of GF beer makes a difference too! The Redbridge brand always works for me.
Flours: Stick to whatever works for you. I find that when grinding our own flour the texture will vary because sometimes we grind longer or shorter or pack the measuring cup or whatever. I like to purchases GF oat flour, even though it's more expensive, because I get consistent results.
Here's a tip: instead of using 2 eggs, increase to 3 eggs. The bread is delish, plus it holds together and is lighter in texture.
Happy Baking! Keep me posted on your success! Lynn
Hi. What is your take on using GF all purpose flour. We personally use Pamela’s or cup for cup. That way I don’t need to buy a lot of different flours. I do use oat flour from time to time.
Hi Linda
I like using (mostly) high-fiber grains, such as oat flour, for health reasons. Most of the GF mixes are very low in fiber. Also, many GF mixes contain a ton of xanthan or guar gum which makes a super-firm loaf of bread. But maybe I am just a “control freak” at heart – Heehee!
Another reason I like using my own blend of flours is that I am able to adjust the ingredients in case someone is allergic to one of the flours. I hope this helps!!
And I sure do apologize for my very delayed response! Thank you so much for writing! YOU ROCK, Linda!
Hi Lynn,
I hope you don't mind if I pick your brain.
Ok, so your scandalous bread, as I said in my last note was fabulous, soft and tasty. I used Redridge gf beer. I also ground up my oats, but they were instant oats. The second time I made it, I used the same beer, but I bought old fashioned oats and ground those up. The bread came out much more dense than my first one. Then tonight I made the "Gimmee GF Beer Bread" and used the same old fashioned oat flour, but New Planet gf beer.
this was even more dense. What do you think could be wrong? I get so frustrated when I know it came out so good the first time, and now I can't seem to make it right.
Thanks for listening,
Rosemary
Hi Rosemary!
Hooray, hooray! I am so happy that you love this bread!!! Hope you love the Oatmeal Raisin Cookies, too!
Thanks so much for writing! What an "upper!" Thanks again!
Hugs & Happy Baking! Lynn
I just took this bread out of the oven and I have to say this is the BEST GF bread I have ever had!! I have been trying for the past 6 months to find some good bread, and have made many loaves that were just okay. This is fabulous! Thank you so much. Tonight I am making your oatmeal raisin cookies, they look yummy too! I am so glad I came across your site!
However, yesterday when I was looking for the gf beer, I got a little discouraged because 2 of the natural foods stores did not carry the beer. But for anyone who has a "Total Wine" store in their area, they have a large selection of gf beers! Well have to get on to my cookies,
Thanks again,
Rosemary
The gluten-free beer is really a "must" in this recipe because the beer is what gives this bread it's delicious yeasty flavor. I cannot think of a substitute that would work without compromising both the flavor and texture of the bread.
Most Natural Food Grocery Stores or wine stores carry gluten-free beers, but if you can't find it, be sure to ask where it is! (Sometimes it is almost impossible to find on your own!) If your store does not carry gluten-free beer, ask to speak to the manager and see if it is possible to get it ordered.
Here are some gluten-free beers that are available:
New Grist
Redbridge
Bard's
Green's Discovery Amber
Green's Endeavor Dubbel Dark
Green's Quest Tripel Blonde
Be sure to watch the size of the beer because some bottles are larger than others. My recipe calls for a 12 oz. bottle of beer.
Good luck in your baking adventure!
Big hugs to you, Lynn
Hi,,I would love to make your fabulous bread but can't find
any gluten free beer anywhere near where I live. Is there any kind of substation that I can use ??
Thanks
Peggy (from Florida)
Wow – you are so thoughtful to make bread for your neighbor. AWESOME!!! I am so happy that you are in love with this bread! (YES!)
Ohhhhh…. I haven't worked on making pretzel's, but that is a very good idea. Wish I had a gf pretzel right now… must head towards the kitchen to experiment… 🙂
I made this for my neighbor and she thought I was joking that it was gf. We are all in love with with bread. Thanks for your recipes
I see that you are working on a pizza dough. Do you have a gf pretzel recipe or any tips for pretzel? I found one but the flour mix is off texture. Do you maybe have a favorite flour mixture you use?
Eeeek! Potato flour instead of potato STARCH – It's really easy to do – the packages look so similar!
In fact, one time I decided it was time to "stock up" and I bought THREE BAGS of potato flour instead of the potato starch… sigh!
GOOD NEWS: I am almost ready to write up my pizza recipe… so stay tuned to this station!! YAHOO!!! (But first I have another recipe on the burner… but, don't worry… it's coming!)
Hugs! Lynn
Hey Lynn
So tonight I tried the bread. Guess I made a rookie error and did not realize there is a difference between potato flour and starch, my store only had flour so I did not realize until I baked the bread. The bread was a little dense after looking through your nirvana page I realized the error if my ways. Now the chase is on to find potato starch. My husband said it was close … But he is still enjoying the cookies from yesterday so we are good.
Another question… Do you have a pizza crust recipe? I don't see one on the site. My husband and son are requesting pizza.
Happy Friday
Hi Mary!
Hooray! So glad that this "Scandalous" Bread put a BIG SMILE on your husbands face! YES! And Mary, your changes sound delicious and healthy, too! Awesome!
Thank YOU sooo much for writing!
HUGS, Lynn
Lynn, this truly is the most amazing bread. I had to make two small changes, sorghum instead of brown rice and amaranth instead of potato. It put the biggest smile on my husbands face and I know this is going to be a staple. I put it in a large pan and had a beautiful crust. It didn't crumble all over. The beautiful breadlines the consistency and taste…,,,,,, WOW! Thanks a mill……,
Hiya!
Scandalous Fabulous Bread has the texture and flavor of regular bread not the texture and flavor of a muffin.
Now that doesn't mean that you can't make it in a muffin pan. But there are some things to think about… If your daughter loves "the crust" on bread then she would like it in a muffin shape since the top and sides would form a crunchy crust. But if your daughter usually peels off the crust of bread and only eats the soft part, then it would be better to bake this bread in three mini-loaf pans or one regular size bread pan.
I hope this helps answer your question!
Big hugs to you, Lynn
PS If you choose to bake this bread in the muffin pans, yes, I would decrease the baking time a little bit – check about 10 minutes sooner.
Do you think I could make these into muffins? That way my daughter can just grab one out of the freezer to eat w/ soup, etc.? Thanks for your help…I was thinking just cut down on baking time???????
Dearest mjbeer!
WELCOME! WELCOME!
WELCOME to GimmeGlutenFree! I hope you will visit often! I'm excited to hear about what recipes you cook or bake!
Big hugs, Lynn
Hi Lynn. I am new to your website, but i am very interested in trying many of these recipes. Thank you so much for caring to make GF recipes that taste YUMMY!! I love to cook, but it is hard cooking gluten and dairy free. some substitutions work, and some don't. This will make it easier! I'm so excited to get in the kitchen!
Awesome! Can't wait to try the new bread! I will try the three mini loaves:)
Hooray! I'm so glad that you love the bread! (It really is fabulous!)
And thank you sooooo much for taking the time to write to me!!!!
Now about the crumbling problem…
I find that sometimes this bread does crumble a bit ~ the top tends to fall off right where it starts to rise… soooo, in my experimenting, I have found that I am preferring to bake Scandalous Fabulous Bread in 3 mini-bread pans rather than baking the large loaf. The little loaves seem to hold together really well. Plus, these little loaves, when sliced, make the cutest toast slices in the morning! YUM!
LATE BREAKING NEWS…
YOU are the first to know that, this evening I created a brand NEW bread recipe! WAHOOO! (I adore making and eating great bread!!)
So exciting! Stay tuned…
The bread is fabulous!! I was wondering if you know what I did though, it crumbles when I try and slice it:( So happy to find this delicious recipe:)
Hi JJ!
Thank YOU for writing!!!! You made my day!! HUGS!! ~ Lynn
So glad you are back in action! Can't wait to try your new recipes.
Thanks! JJ
Hiya!! Thanks for your question!
This gluten-free bread really is delicious, but I have found that using a variety of flours is what makes it so yummy. The variety of flours will round out the flavor and also give you more nutrition. I'm afraid if you just increase the other flours you will have a "flat tasting" bread. (Horrors!!!)
I know it is a "hassle" trying to locate the gluten-free flours. Oh, and while it's on my mind… It is IMPORTANT that your gluten-free flour source sell their flours quickly so you never get stuck with a old, rancid flour! But… it really is worth the effect to get a variety of flours.
The best place to get them is at a Natural Food Store – call ahead of time to see if they carry what you need. You can also order online from places such as: Bob's Red Mill.
I hope this is helpful – I soooo want you to have the BEST TASTING BREAD EVER, because I care about YOU very, very much!
Thanks again for writing!!
BIG hugs, Lynn
This recipe looks delicious! So I couldn't find Oat flour and you said to sub a mix of millet and sorghum but I don't have either one of those either. Can I just use extra of one of the other flours in the recipe?
Thanks!
Answer to your question, "Can I make Scandalous Fabulous Bread in a bread machine?"
I actually don't have a bread machine, but I think you could if you remember this:
1. Scandalous Fabulous Bread is a quick bread with no rising time. All you need to do is simply mix it up, then bake it immediately in a pre-heated oven. (If you let the dough sit around after it is mixed, the bread will not rise because the beer and the baking powder lose their "oomph"if not baked immediately.)
2. If your bread machine has the ability to mix the dough, then bake immediately, I think it's possible for it to work. Let me know!!!
What fun! I hope you have a great time making, baking and enjoying this bread! Big Hugs to YOU!
Can I make this in a bread machine??
Hi Debby!
Welcome to the "Gluten-Free Adventure Club!" Hooray! When I first became gluten-free I also tried some "not so good" recipes! Thank goodness you found my website which has really YUMMY recipes! 🙂
Ingredients: You can find the ingredients for this bread at most Natural Food Stores or at a Natural Foods Co-op.
Happy Baking! Big hugs to you, Lynn
Hi Lynn,
Do I have to go to a special store for these ingredients? I was recently diagnosed with cilacs disease, so I am new to learning and eating gluten free. It's been an adventure. Some good recipes, some not so good.
Thanks for the bread recipe.
Debby
dah1130@aol.com
Hi Demi!
You can use millet flour instead of teff flour – I love millet flour! It's a nutritious grain and it works beautifully in this bread.
The "level" in the salt means to be sure that the salt is not heaped up in your measuring spoon (otherwise you will measure out too much salt). Just be sure that your salt is completely flat on top and is even with the sides of your measuring spoon.
Some people just get in a habit of "heaping up" all their ingredients when they scoop it out; but salt is one of those things that should never be "heaped up" because both you and I want your bread to taste FABULOUS!
Thanks for writing, Demi, and have FUN baking!
Cheers! Lynn
hi.,.what can i use instead of teff flour???and what do you mean by the level part in salt?to put 1tspoon full??
i want to try this receipe sooon!!!!!
thanks demi
Hi Dallass! Oh HOORAY! I am so HAPPY that your bread turned out great! YES!
And thanks a million for letting me and all the other readers know about your baking success. (I can hardly wait to get some Guar Gum and try it myself!)
Happy Smiles, Lynn
Hi Again! I made the bread using Guar Gum (following your conversion suggestion) and while I don't have an "original" recipe loaf to compare it to, I think it turned out GREAT! I had it straight from the oven, cooled & made into a PB&J sandwich, and even the next day as toast. It held together great, sliced easy and tasted wonderful. I've been telling all my gluten-free friends about it. Thanks so much!!
Hi Dallass! Thanks so much for writing!
I have not tried the Guar gum in my recipes that are baked in the oven. So, when I read your comment this morning I RAN to the store to buy some Guar Gum so I could try the recipe for you! However…
The store was completely OUT OF GUAR GUM! They said, "We've NEVER run out of that before!" Botheration! They said they should get it back in stock soon…
But to help you out immediately, here's the scoop on baking with Xanthan Gum vs Guar Gum:
Xanthan Gum is the very best thickener to use if you are BAKING. Guar Gum is the very best thickener to use if you are preparing COLD FOODS, such as ice cream.
However… If you would like to experiment with using Guar Gum in gluten-free baking instead of Xanthan Gum; Bob's Red Mill recommends that you increase the amount of Guar Gum by approximately 1/2.
Since this recipe calls for 1 1/4 teaspoons of Xanthan Gum you would need to to add an additional 1/2 teaspoon plus 1/8 teaspoon of Guar Gum.
I hope this is helpful, Dallass! Let me know how your bread turns out if you try this! (I am sooo curious!)
Thanks again for writing!! Big hugs to you, Lynn
Lynn,
I'm wondering if you have tried Guar gum instead of Xantham? It is just easier for me to get Guar gum than Xantham, but I don't want to ruin a loaf if you've already tried it. Thanks!!
Hi Sarah! Oh, I'm so excited for you and your family to try this bread!!! (Isn't this so much fun to make homemade goodies for our family?! YES!) Have fun making the bread!
Big hugs to you! Lynn
H Lynn!
Of all the gluten free blogs I've been to, yours is the most mouth watering!!! I'm going to the store to get ingredients to make this bread and wow my family! Much love to you all!!! Xxx
Sarah Roberts