Comments on: Whole Beer Bread & Baking Tips

By: JenHates2Cook

JenHates2Cook — Fri, 07 Jan 2011 02:27:38 +0000

Thank you thank you thank you for all the great tips and sharing your knowledge. I will try this recipe as soon as I collect the ingredients. I have made all of 2 loaves of bread in my life (both GF, within the last week) and one was from a mix. Needless to say, I really still have no clue what I’m doing and SO appreciate all of you generous GF bloggers making it easier for the rest of us. Thanks! : )

By: Janet

Janet — Tue, 04 Jan 2011 23:48:57 +0000

I bread a lot of bread and just beginning to make gluten free bread for some friends who require gluten. This beer free bread is delicious. One question I have is it necessary to sift the dry ingredients? Can they just be mixed together?

By: bakingbarb

bakingbarb — Mon, 27 Dec 2010 20:18:31 +0000

Your post has inspired me. I’ve been saying I WILL make gf bread again but I keep putting it off. While I’ve been happy enough with the breads I’ve tried in the past I don’t really care one way or another if I eat them again.
~~~
I miss making bread but why bake bread if it doesn’t satisfy the bread baker in me?
Thank you for not giving up on bread baking!

By: Vikky

Vikky — Wed, 01 Dec 2010 04:17:41 +0000

Just wanted to let youknow I tried this bread and love it. I make up my own bread mix in ziplock bags. I tried making this with gluten free beer it was very good . But I also made it with Hornsby’s hard cider and it was great. It has a “brighter ” taste. Thanks for the recipe vikky

By: new gf mommy

new gf mommy — Tue, 09 Nov 2010 17:30:45 +0000

I made this bread yesterday and it is AMAZING!!!!
How would i adjust it to use it in my bread machine?? i have the zojirushi or whatever. If I can master that, I will be so happy! although by hand wasn’t too bad.

By: Tanya

Tanya — Sat, 16 Oct 2010 16:29:17 +0000

I’ve just tried the almond bread and the millet-oatmeal bread recipes…first time ever making gluten free bread. I hope this is the correct place to post this, please advise if not and I will be sure to post appropriately next time. Ok, the flavor is wonderful, and they are really simple to make. My loaves come out of the oven and look beautiful, but then deflate by about half of the size and I end up with super dense small loaves. They taste fine and make great toast, but I’m really looking for something a bit more airy. I’m doing something wrong, but not sure what it is. I do check temperatures of liquids, proof my yeast (although it is a bit old)….followed all of the tips. What am I missing here? Any tips and advice are much appreciated. Thanks

By: Gluten Free Beef Dip « Gluten Free: A Reason 2 Smile

Gluten Free Beef Dip « Gluten Free: A Reason 2 Smile — Sun, 29 Aug 2010 21:40:28 +0000

[...] mentioned, but I can’t resist. Yesterday I woke up tired from staying up late making GF Mommy’s Whole Beer Bread and getting things together to make cabbage rolls for this upcoming weeks’ lunches. My [...]

By: Debbie

Debbie — Mon, 05 Apr 2010 00:37:26 +0000

My 6 yo son has recently been diagnosed with Celiac; I’ve been experimenting with bread recipes trying to find the right one for his taste buds. I’ve found it in this recipe! I did make a few modifications to make it “fit” his young palate. First, I increased the amount of brown sugar to 4 Tab and omitted the molasses. The molasses made the bread too “dark” in flavor for him. Secondly, while not a modification to the recipe, but more of a note, I used Red Bridge gluten free beer because it is the least “strongest” I that could find. The beer really makes a difference in terms of flavor; it really tastes like wheat bread. Brilliant idea! Also, I added 2 tea of bread enhancer; I’ve learned to add that to any gluten free bread recipe. Another tip: Combine all the wet ingredients (I bring the beer and eggs to room temperature before I combine them) and let it sit while combining the dry ingredients. This gives the beer a chance to “settle and breath” before putting it into the bread machine. Use a blender to combine all the dry ingredients starting with the oats; by the time you’ve added all the flours together the oats have turned into oat flour. Since I use a bread machine, I don’t proof the yeast; therefore, I omit the water and sugar.

By: Jamie

Jamie — Thu, 23 Oct 2008 02:21:40 +0000

This bread looks and sounds delicious! Could I substitute some sort of soda for the beer? I don’t drink or cook with alcohol.

By: FoodieView Blog » Recipe Roundup: Gluten-Free Baking

FoodieView Blog » Recipe Roundup: Gluten-Free Baking — Mon, 13 Oct 2008 05:57:05 +0000

[...] loved to have Marcelaís, from Pip In the City, Chipas, a Paraguyan specialty or Gluten Free Mommy Whole Beer Bread to go with my motherís cheese fondue. I was very impressed the first time I tried Multigrain [...]