Comments on: Whole Beer Bread & Baking Tips

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 [...]

By: Amanda

Amanda — Sun, 05 Oct 2008 21:48:12 +0000

I baked this bread last week. I found 8.5 x 4.5″ pans at bed bath and beyond (and of course, I used 20% off coupons). I used quinoa flour (expensive) instead of oat flour because I coulnd’t find any. I used cornstarch, I used Earth Balance Original (GFCF and salted), I used a little less salt, and I didn’t use gelatin. I baked it in my black and decker convection toaster oven: http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=14846956
The directions said to bake it 25 degrees lower than the recipe says when using convection, so I baked it at 325 with convection. After the specified amount of time they were ready and at 206 and 207 degrees. It looked like it would get too done on the top if i left it in any longer.

I don’t have a stand mixer so I used my hand. My bare right hand. The spatula I was using to mix it wasn’t working (and broke, but it was already messed up). I made sure I mixed it a lot.

I proofed the yeast (water temp 105). It was active. The dough rose to the top of the pans, which took about an hour and fifteen minutes to an hour and a half, but when the bread was ready, it was only about half as high that I think it should have been. It about was twice as wide as tall. About 2 to 2.5 inches tall. It came right out of the pan after it cooled for about 5 minutes — didn’t stick at all.

So, my concern is. I’m not sure if I did something wrong, or the bread is supposed to be like this. It was also very dense. The texture of it looks like the bread in your picture.

Now, the review of the bread. The taste and texture was very good. I haven’t tried many GF breads, but this blows other GF breads away, although it is different from wheat bread. My adviser (I am a dietetics major) is in charge of accommodating the special needs of students with allergies, especially celiacs. She has tried a lot of gluten free breads. I brought her some of this bread and she said that it was the best GF bread she has ever tasted, and that was three days after I baked it. I would like a bread is lighter and fluffier, but I don’t want to waste expensive flours on something coming out bad. I baked this one because of the reviews, but its hard to find one with good reviews. I want to try your other bread recipe, but I can’t find millet or sweet rice flour anywhere here, and it still uses the expensive quinoa flour (it was $9.29 for an 18 ounce box).

I sliced and froze one loaf after the third day, and I ate the other loaf over the course of one week. I toasted it toward the end of the week.

By: Aileen

Aileen — Mon, 15 Sep 2008 02:07:41 +0000

What is the function of xanthan gum and what can it be substituted with?

By: Aileen

Aileen — Tue, 09 Sep 2008 01:13:48 +0000

Hi, I live in Malaysia and its next to impossible to obtain Xanthan Gum. IS this an absolutely critical ingredient for Gluten free bread or can it be subsituted with something else? My daughter is allergic to wheat and cow’s milk and its really a struggle to prepare her delicious meals.. the poor gal has never tasted Mc D’s or ice cream, chocolate etc.. and of course bread.. which she really longs to have (nothing beats the smell of freshly baked bread…right)… Anyway, I hv tried some gluten free bread recipes (minus the xanthum gum).. the texture seems OK but it has a weird after taste … kinda flat… also the bottom burns (esp when i try to make muffins out of the batter)… so they can’t come our clean of the paper cups….Please advise… thks

By: Gluten Free Menu Swap- September 8, 2008 | Gluten Free Recipes

Gluten Free Menu Swap- September 8, 2008 | Gluten Free Recipes — Mon, 08 Sep 2008 13:36:41 +0000

[...] I am excited to host the menu swap this week. I am hoping to get some inspiration to cook again. The pregnancy has kept me out of the kitchen for the most part. Since I won’t be experiencing relief from morning sickness anytime soon (22 weeks in my other two), I am making tons of lists to get the things I want to get done. So when I feel good, I can go straight to my list and check something off! My menu is going right behind that list. Staying organized will make me feel better. Blogging has been pushed to the back burner lately, but hopefully that will change. Right now I am going to sleep with my babies, which does not allow for a lot of late night blogging. I have a few recipes in mind for the blog, so hopefully they will get posted in the next couple weeks. In the meantime, check out everyone’s menu of the week! The ingredient of the week is tomatoes. I will be making tons of tomato sandwiches (weird craving?) this week- check out this recipe for gluten free bread. [...]

By: Doug James

Doug James — Wed, 03 Sep 2008 14:41:53 +0000

I went to several liquor stores and grocery stores and couldnt find gluten free beer. can u help with beer manufacture that i can call for location of nearest store i can buy in new jersey. thank u.

By: joanne johnson

joanne johnson — Mon, 01 Sep 2008 13:51:30 +0000

What is sweet rice and what can I substitue for it?

By: Natalie

Natalie — Tue, 29 Jul 2008 21:13:29 +0000

Bob- I used Redbridge!