Gluten Free Classic Beer Bread

Total time1 hr 15 min

Prep time10 min

Cook time55 min

There's something deeply satisfying about a loaf that needs no yeast, no proofing, and no kneading — just one bowl, a rubber spatula, and a hearty pour of your favorite brew stirred into the dry ingredients until thick and shaggy. Melted butter folds into the batter and gets drizzled over the top before baking, giving the crust that deep golden color and rich, buttery finish. It bakes up tall in the pan, pulling slightly from the edges as a rustic, craggy top forms — the kind of loaf that fills the kitchen with warm, malty aroma while it's in the oven. Let it rest until it stops steaming and the crumb sets, then slice it thick for soup night or slather a warm piece with more butter straight off the rack. It's an easy, low-fuss bread to keep in a gluten free rotation, especially when you want homemade bread without any yeast-proofing wait.

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Ingredients

8 servings

3 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose 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 tbsp granulated sugar
1 tsp salt
1 can (12 oz) beer, at room temperature
3 tbsp unsalted butter, melted

For topping

1 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, sugar, and salt until evenly combined.

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