Citric Acid Free Beer Bread
Homemade bread is one of those things that feels far more impressive than the effort it actually takes, and this loaf is proof. The ingredient list is refreshingly short — just flour, baking powder, salt, sugar, beer, and butter — which makes it a natural fit for anyone navigating citric acid sensitivities that can hide in store-bought breads, preservatives, and commercial leavening blends. Beer does the heavy lifting here, giving the loaf its lift and a subtle malty depth without any of the additives that make packaged options tricky. The melted butter poured over the top before baking creates a golden, slightly crispy crust that makes the whole kitchen smell incredible. Because every ingredient is straightforward and easy to verify, you stay in full control of what goes into the loaf. Serve it warm from the oven with a little extra butter, alongside a bowl of soup, or just torn apart at the table — it disappears fast either way.
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Learn more →Ingredients
8 servings
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp granulated sugar
- 1 can (12 oz) beer, at room temperature
- 3 tbsp unsalted butter, melted
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with butter or nonstick spray.
- 2
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
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