"Fluffy, light, GLUTEN FREE beer bread. A perfect pair to any meal."
Gluten Free Beer Bread
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Prep time: 10mins
Cook time: 45mins
Recipe Card
ingredients
- 1 cup King Arthur (or your fav) gluten free baking flour
- 2 cups Bob's red mill paleo flour (see notes)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 12 ounce can gluten free (or removed) beer
- 1/4 cup honey
- 6 tablespoons butter, divided
- flaky salt for topping
Method
Step 1
Preheat oven to 375. ***note: I am using a combination of King Arthur baking flour, and Bob's Red Mill Paleo flour because that is what I had on hand. The Paleo flour is a mixture of almond, tapioca, and arrowroot flour. It has a nice nutty flavor profile and is perfect for quick breads.. If you only have one kind of flour or don't want to mix.. it will work just the same! 3 cups total. ***
Step 2
In a bowl, mix together flours, baking powder, and salt.
Step 3
Add beer, and honey, and mix until just combined.
Step 4
Transfer to a butter traced loaf pan. (or sprayed heavily with cooking spray)
Step 5
Place tablespoons of butter on top of loaf.
Step 6
Bake for 40-50 minutes on center positioned oven rack, until top has browned and center has set.
Step 7
Top with flaky sea salt, allow to cool slightly before slicing.
Step 8
Best served warm with plenty of butter!