A dark, full bodied bread that has the tang of dark beer with a texture that you can’t help but love.
I can count on one hand the number of times I’ve had beer bread. So in all honesty, it’s not many.
But the times I have had, I LOVED it. The dark and dense loaf with a taste that’s just the right balance between tang and well, bread…
It’s just such a unique flavor.
So that is the inspiration for this bread recipe.
And the fact that I added cheese to this loaf really puts it on the ‘unique breads’ list. Not just any cheese, but sharp cheddar cheese. Mmmm. I wish there was such a thing as sharing a slice with you because just one bite and you’ll be hooked. Sharp cheddar cheese is a delicious addition here. 3 oz. is all it takes – not too much, not too little. There’s just enough to bring in a unique flavor that pairs really well with the dark beer.
And we can’t forget about the chives – chives are a herb that I am loving more and more. In this beer bread recipe, it’s not so much about the taste the chives add, (although chives do have a subtle kick to them) but it’s more about the touch of green scattered throughout the loaf.
See those slices…
Here are a few more tips for making this gluten free beer bread
[icon type=”vector” icon=”momizat-icon-arrow-right2″ size=”32″ hover_animation=”border_increase” ]Use chunks of cheese for the batter
Kraft makes an 8 oz. package of sharp cheddar cheese – use this one rather than the bag of shredded cheese for the loaf. You just want chunks of cheese, not so much that it overpowers the bread. Just enough for a nice texture. I use a sprinkling of shredded cheddar on top for an extra dose.
[icon type=”vector” icon=”momizat-icon-arrow-right2″ size=”32″ hover_animation=”border_increase” ]Use a darker gluten free beer
Omission is a good brand, but there are others. As long as it’s dark, it should work fine.
[icon type=”vector” icon=”momizat-icon-arrow-right2″ size=”32″ hover_animation=”border_increase”]Use a smaller pan for baking
A 9”x5” pan will work, but you’ll get a bigger rise and a better looking loaf of bread if you use a smaller pan. The bake time should be about 50 minutes total.
[icon type=”vector” icon=”momizat-icon-arrow-right2″ size=”32″ hover_animation=”border_increase” ]Let the bread sit in the pan for 10 minutes
Gluten free bread has that pesky tendency to get a soggy bottom if left in the pan for too long. Don’t let that happen to this bread. 10 minutes should be enough time for it to firm up. Then carefully remove it and let it finish cooling before cutting.
As hard as it is, wait to cut this and most all gluten free bread until it’s completely cool.
Gluten Free Beer Bread
- 3 cups gluten free bread's light flour mix
- 4 ½ tsp. baking powder
- 1 tsp. salt
- 2 tsp. xanthan gum
- 2 tsp. white sugar
- 1/8 tsp. ground black pepper
- 3 ounces sharp cheddar cheese cut into small cubes (about 3/4 cup)
- 2 chives thinly sliced
- 12 ounces dark gluten free beer
- 2 tablespoons unsalted butter melted and cooled
- Handful of sharp shredded cheese optional
- Preheat oven to 375 F. Lightly grease an 8 1/2- x 4 1/2-inch loaf pan. Place the pan on an insulated baking sheet. Set aside.
- In a large bowl, mix the flour, baking powder, salt and xanthan gum together.
- Add in the sugar and black pepper and mix well.
- Add the chunks of cheese and chives in the flour mixture and mix until well blended.
- Make a well in the middle of the flour mixture and add the beer. Stir until fairly smooth.
- Stir in the butter.
- 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, 45 to 50 minutes.
- Add the handful of shredded cheddar and return to the oven for another 5 minutes ti melt the cheese.
- Cool the loaf in the pan for 10 minutes then transfer to a cooling rack and cool completely.
[box type=”note” fontsize=”15″ radius=”10″]If you make these GF Bisquick Biscuits, tag us on Instagram @gluten_free_bread and use the hashtag #glutenfreebread[/box]