Gluten-Free Beer Bread for Bread Machine or Oven

I never expected to love the flavor of beer in gluten-free bread, but this recipe surprised me — and I enjoy it even raw, though I’m not a beer drinker. This gluten-free beer bread is flavorful and easy to adapt. You can control how open or tight the crumb is by adjusting the amount of beer you use.

Made with a gluten-free flour blend based mainly on rice and either oat or sorghum flour, this loaf has great texture and taste. It’s versatile for sandwiches, toast or French toast, and freezes well for later use.

Which beer should you use?

Use a gluten-free beer you enjoy drinking, since its flavor comes through in the bread. For a milder, slightly sweet profile I used Redbridge, a sorghum-based gluten-free beer. Different beers will give different flavor notes, similar to wine, so choose one that matches your preference.

How many holes do you like in your bread?
The amount of beer determines how airy the bread becomes. Below I describe the differences I noticed with various beer amounts so you can decide what texture you prefer.

Using 1-1/4 cups beer:

With 1-1/4 cups of gluten-free beer the loaf is slightly denser and more compact. I liked that it didn’t require a long cooling time before slicing. In a bread machine the shape is more rectangular and works well for regular sandwiches. If baked in a 9 × 5-inch pan the rise will be lower.

Using 1-1/2 cups beer:

Using 1-1/2 cups of beer creates a lighter, airier crumb with larger holes. The rise is higher and the slices tend to be more square. Because of the open crumb, wait until the loaf is completely cool (about two hours) before slicing to avoid collapse. As with the smaller beer amount, a 9 × 5-inch pan will produce a shorter rise.

Using 1-1/4 cups + 2 tablespoons beer:

If you prefer a middle ground between the two textures, try 1-1/4 cups plus 2 tablespoons of beer on your first attempt and adjust from there.

Omitting the vinegar:

If you omit the apple cider vinegar, begin with 1-1/2 cups of beer on your first bake and reduce the liquid in future batches if you want a firmer crumb.

Allergens:

Ingredients in the Redbridge beer I used include water, sorghum, corn, hops and yeast. It is brewed without artificial additives, preservatives, or animal-derived processing aids such as isinglass or gelatin. If you have specific allergies, verify ingredient lists for the beer and all flours and starches used.

Gluten Free Beer Bread

A flavorful gluten-free beer bread that fills the kitchen with an irresistible aroma and makes excellent sandwiches, toast, or French toast.

Course
Breakfast, Dinner, Lunch, Snack

Cuisine
American

Ingredient Keyword
beer, bread, sandwich, toast

Prep Time
10
minutes

Cook Time
3
hours

Cool
2
hours

Total Time
3
hours
10
minutes

Servings
12
slices

Ingredients

1-1/4 cups gluten free beer Redbridge or your choice
3 large eggs (about 1/2 cup), room temperature
1/4 cup light extra virgin olive oil 6 tbsp if using sorghum flour
2 tablespoons honey or agave or sugar
1 teaspoon apple cider vinegar (optional)
1 teaspoon salt
3/4 cup gluten-free oat flour or sorghum flour
3/4 cup white rice flour or brown rice flour
1 cup potato starch plus 2 tablespoons
1/2 cup cornstarch or tapioca starch
1 tablespoon xanthan gum or guar gum for corn-free
2-1/4 teaspoons instant dry yeast

Instructions

To Make in a Bread Machine:

Add the wet ingredients (beer, eggs, oil, honey and optional vinegar) to the bowl of your bread maker and set aside.
In a separate bowl, whisk together the dry ingredients (flours, starches, xanthan gum and yeast) and add them on top of the wet ingredients.
Use the gluten-free setting on your bread machine and follow the manufacturer’s instructions. For many machines this is a dedicated gluten-free cycle. Total time varies by machine, about 3 hours on my unit.
After the initial stirring (about 15–20 minutes), open the machine and use a silicone spatula to scrape any loose flour from the sides and bottom. This helps ensure an even mix.
If you prefer, remove the paddle after mixing to avoid a hole in the bottom of the loaf. Sprinkle oats or seeds on top if desired and gently press them into the surface with moistened fingers.
Once the cycle finishes and the loaf is baked, remove it from the machine, transfer to a wire rack and cool completely (about 1½ to 2 hours).
Slice with a serrated knife or an electric serrated slicer. Allow the loaf to cool fully before slicing, especially if the crumb is open.
Use the bread for sandwiches, toast, or French toast. Freeze any leftover slices and thaw as needed in the microwave or at room temperature for a short period.

To Make in an Oven:

Combine wet and dry ingredients in the bowl of a stand mixer. Beat on medium speed with the paddle attachment for 6 minutes. Transfer the dough to a well-oiled 9 × 5-inch loaf pan and let rise at room temperature until the dough is about 1 inch above the rim, about 40 minutes.
Preheat the oven to 350°F (175°C) and bake on the center rack for about 90 minutes, or until the loaf is fully set and sounds hollow when tapped.
Immediately remove the loaf from the pan and cool completely on a wire rack (1½ to 2 hours) before slicing. Store or freeze slices as described above.