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Gluten-Free Agave Beer Bread

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
85 min
SERVINGS
10 servings
Gluten-Free Agave Beer Bread
Ingredients
  • 2 3/4 cups gluten-free flour blend
  • 1/4 cup buckwheat flour
  • 1 tablespoon white sugar
  • 2 1/2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 3 eggs at room temperature
  • 3 tablespoons vegetable oil
  • 2 tablespoons agave nectar
  • 1 teaspoon apple cider vinegar
  • 1 (12 fluid ounce) can or bottle gluten-free beer, at room temperature
  • 2 1/4 teaspoons rapid-rise yeast
  • 2 tablespoons milk, or to taste
  • 1 tablespoon poppy seeds, or to taste
Instructions
1
Preheat the oven to its optimal temperature of 375 degrees Fahrenheit, or 190 degrees Celsius.
2
Next, prepare the loaf pan by coating it with a thin layer of non-stick cooking spray to prevent any stubborn residue from forming.
3
Mix the dry ingredients, including flour blend, buckwheat flour, sugar, xanthan gum, and salt, in a separate bowl until well combined.
4
In another large bowl, whisk together eggs, vegetable oil, agave nectar, and apple cider vinegar using an electric mixer until the mixture is smooth.
5
Make sure to incorporate the dry ingredients into the wet mixture, blending until a uniform consistency is achieved.
6
Add beer and yeast to the mixture, stirring until well combined. Continue mixing on high speed for 4 minutes to develop the dough.
7
Pour the prepared mixture into the loaf pan, ensuring it is evenly distributed.
8
Brush a thin layer of milk over the top of the loaf to add moisture and shine. Sprinkle poppy seeds evenly across the surface for added texture.
9
Cover the loaf pan with a sheet of oiled waxed paper, allowing it to rise until it has doubled in size. This process typically takes anywhere from 30 to 60 minutes.
10
Place the loaf pan in the preheated oven and bake until it is set in the middle and reaches an internal temperature of 210 degrees Fahrenheit, or 99 degrees Celsius. This should take around 35 to 45 minutes.