I prefer to make just about all my food from scratch, and the same goes for my bread. I used to make "normal" wheat bread all the time before the days of having to deal with celiac, both by hand and in my bread machine, but there was something scary about making gluten free bread and it took me over half a year to try it. To be honest, using several different types of flour and knowing it was probably gonna be dry no matter what didn't make the thought appealing. It wasn't until I had a bread date with two of my best friends that I was willing to tackle it. I even got a whole new bread machine to be on the super safe side, and I must say it's pretty awesome.
This recipe I'm posting today is NOT one of the recipes I made on that date, but it is my new favorite bread to make for sandwiches and general use. I had gone out to eat with my boyfriend at a local soup place, and they were serving beer bread and it was AMAZING! I had to try it at home, so I googled some recipes and got lucky on the first shot. It definitely is nowhere near as good as what I had at the restaurant, but it is a super moist, keep it's shape, cuts easily kind of bread. I have been making a loaf a week for almost a month now.
Here is the link to the recipe!
I pretty much follow this recipe completely, but as with anything I make, I have to make a few adjustments, and it also allows for different options on things, so I am letting you know what I do, since it works so perfect.
~The recipe calls for a 10 ounce bottle of gluten free beer, I don't know if this is a type or is you can really get 10 ounce bottles, but the beer I buy comes in a 12 ounce, and I use the whole bottle. I use the redbridge kind.
~The recipe doesn't specify a flour blend, so I have used the blend I use on the OTHER bread I make. It is equal parts garbanzo bean flour, tapioca flour, and cornstarch.
~It says to either use milk powder or a substitute, and I use the brown rice flour option.
~Instead of olive oil, I use coconut oil
~It says to use liquid ingredients at room temperature when using a bread machine, but I add all the liquid ingredients and a package of knox gelatin and mix together until warm/the coconut oil just starts to melt.
~There is a bread machine note at the bottom of the recipe. Basically, just add the liquid ingredients first, then add the dry on top. Don't mix it up, the bread machine will do the work for you:)
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