Eosinophilic Esophagitis Friendly Beer Bread
Total time1 hr 15 min
Prep time10 min
Cook time55 min
4.9(19)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
8 servings
- 3 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp granulated sugar
- 1 can (12 oz) beer, at room temperature
- 3 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!