Gluten Free Vegan Beer Bread

This rustic, no-yeast loaf comes together in one bowl, with baking powder doing all the lift work so there's no proofing or kneading involved. A can of beer folded into the dry ingredients gives the crumb its signature airy, slightly tangy character, while melted butter brushed over the top before baking helps that crust turn deep golden and craggy. The batter is meant to be thick and shaggy, so a light hand with the spatula keeps the texture tender instead of dense. Baked until a toothpick comes out clean, the loaf turns out sturdy enough to slice for sandwiches but soft enough to eat warm with a smear of butter straight from the oven. It's an easy, satisfying bake to add to a gluten free bread rotation, especially when you want something quick that still feels like real, crusty homemade bread.

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