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Whole Grain Gluten Free Beer Bread

March 10, 2010

I made this bread yesterday, and my husband said it’s my best bread yet. It is dense due to the use of most or all whole grains. (I am uncertain as to whether sorghum flour is actually whole grain, but it’s high in fiber and protein so it’s still healthier than white or sweet rice flour.) A different mixture of flour could be used to achieve a fluffier result.

1 cup of brown rice flour

1/2 cup of sorghum flour

1/2 cup of millet flour

1/2 cup of teff flour

1/2 cup quinoa flour

3 tsp of xanthan gum

3 tsp baking powder

1 tsp salt

3 tsp cinnamon (the original recipe called for 2 tsp; I like cinnamon and was afraid it would be lost in the mass of flour so I added more)

1/2 cup white sugar (or sugar substitute)

1/4 cup brown sugar (I use dark brown sugar for all my recipes)

1/2 tsp vanilla

1 500 mL bottle of Green’s gluten-free beer (any variety)

1-2 oz. of water

Preheat oven to 350 degrees. Mix all of the dry ingredients, making sure to break up any clumps of brown sugar. Once the mix is completely blended, make a well in the center of the dry ingredients and add the vanilla and beer. Mix just until blended. Add water if necessary to get a good consistency – should be thick but you shouldn’t see any flour that hasn’t been mixed in. Grease a 8×4 pan, put batter into pan (mine came out in one clump and I had to shape it into the pan.) Bake for 60 min or until knife inserted into bread comes out clean. Best served warm.

Next time I think I will get a 6 pack of Redbridge and use the better of two bottles. Whole grains absorb more liquid, which I found out when experimenting with whole wheat beer bread, so it didn’t surprise me that this combination of flours took much more than the 12oz. bottle called for by the recipe I modified. Water can always be added to make up the difference if you come up short, so long as the amount of water added is minimal compared to the amount of beer.

The recipe called for raisins as well. I was going to substitute cranberries since no one in my family likes raisins, but in the midst of making the bread I completely forgot about the cranberries. Something else to try next time.

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