Dinner tonight was beer bread and cream of mushroom soup. Yummy! When I was baking with wheat flour we had this fantastic beer bread recipe that we used quite often. It was easy and good! Of course regular beer is a no-no since it has gluten and of course bread must be made gluten free. Today hubby and I bought some sorghum beer (sorghum is gluten free) called New Grist. As a beer, it's simply just OK but in beer bread it was pretty darned good! I saw many different recipes for the beer bread, some with yeast added some without and some that were savory. Our beer bread is SWEET (ok somewhat sweet) and yummy with nothing else added. Here is the original beer bread recipe: Beer Bread
I wanted a beer bread that was similar to this one. Here's the recipe that I came up with using various parts of other recipes:
1 cup Betty Hagman's GF bread mix
1 cup white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tablespoon xanthan gum
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1/2 teaspoon baking soda
3 tablespoons melted butter
12 oz. sorghum beer, I used New Grist
Mix together all the dry ingredients and whisk. Melt the butter and add the egg. Stir together. Add the butter mixture to the flour and then add the beer. The beer will foam up so make sure that your bowl is large enough. Mix together until the beer stops foaming.
Prepare a loaf pan my greasing and the flouring with tapioca flour. Bake in a 375 degree oven for about 50 minutes. The bread will be a nice light brown.