Name: Gluten-Free Beer Bread
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Gluten-free flour blend - 2 ¾ cups; Buckwheat flour - ¼ cup; White sugar - 1 tablespoon; Xanthan gum - 2 ½ teaspoons; Salt - 1 teaspoon; Eggs at room temperature - 3; Vegetable oil - 3 tablespoons; Agave nectar - 2 tablespoons; Apple cider vinegar - 1 teaspoon; Gluten-free beer, at room temperature - 1 (12 fluid ounce) can or bottle; Rapid-rise yeast - 2 ¼ teaspoons; Milk, or to taste (Optional) - 2 tablespoons; Poppy seeds, or to taste (Optional) - 1 tablespoon

Ingredients for - Gluten-Free Beer Bread

1. Gluten-free flour blend 2 ¾ cups

2. Buckwheat flour ¼ cup

3. White sugar 1 tablespoon

4. Xanthan gum 2 ½ teaspoons

5. Salt 1 teaspoon

6. Eggs at room temperature 3

7. Vegetable oil 3 tablespoons

8. Agave nectar 2 tablespoons

9. Apple cider vinegar 1 teaspoon

10. Gluten-free beer, at room temperature 1 (12 fluid ounce) can or bottle

11. Rapid-rise yeast 2 ¼ teaspoons

12. Milk, or to taste (Optional) 2 tablespoons

13. Poppy seeds, or to taste (Optional) 1 tablespoon

How to cook deliciously - Gluten-Free Beer Bread

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.

2 . Stage

Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.

3 . Stage

Beat eggs, vegetable oil, agave nectar, and apple cider vinegar together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer and yeast into the batter, increase mixer speed to high and beat batter for 4 minutes; pour into prepared loaf pan.

4 . Stage

Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover the loaf with oiled wax paper and let rise until doubled in volume, 30 to 60 minutes.

5 . Stage

Bake in preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.