The easiest loaf of bread you’ll ever bake, ever. The yeast in the beer eliminates the need for a rise with traditional yeast. So thank you, whoever you are, for the advent of gluten-free beer . . . for so many reasons. For those of you making this for children, I can hear you now, but do not fear, the alcohol cooks out, just leaving behind a wonderfully subtle yeasty beer flavor. I use Redbridge, made by Anheuser-Busch (yes, they make Budweiser!), because it’s easy to find, but if you want to use a gluten-free microbrewery beer, bake your socks off. This bread is fantastic with soup or salad, or really anything savory.

　　

Ingredients

makes 1 9 by 5-inch loaf

　　3 cups Gluten-Free Bread Flour Mix (page 158)

　　2 teaspoons xanthan gum

　　1 (12-ounce) bottle gluten-free beer

　　2 tablespoons light agave nectar

　　1 tablespoon double-acting baking powder

　　1 teaspoon salt

　　3 tablespoons dairy-free, soy-free vegetable shortening

　　

Step 1

Preheat the oven to 375°F. Grease a 9 by 5-inch loaf pan liberally with vegetable shortening.

　　

Step 2

Combine the flour mix and xanthan gum in a large bowl. Whisk well. Add the beer and agave nectar and mix well to combine, about 1 minute. Let rest until the oven is heated.

　　

Step 3

Just prior to baking, add the baking powder and salt. Mix vigorously, scraping the bottom of the bowl.

　　

Step 4

Transfer the dough to the loaf pan. Smooth down the top with a frosting spatula. Melt 2 tablespoons of the shortening, about 1 minute in the microwave. Brush over the top of the loaf using a pastry brush.

　　

Step 5

Bake the bread in the center of the oven for 30 minutes. Remove from the oven, brush the top liberally with the remaining 1 tablespoon shortening, rotate the pan, and bake for 30 minutes longer, or until deeply golden and the bread sounds hollow when rapped on top. Transfer to a cooling rack. Let rest in the pan for 5 minutes. Turn out of the pan and let cool for about 15 minutes before slicing with a serrated knife.

　　Allergen-Free Baker's Handbook