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Gluten Free Beer Bread with Dill Recipe

If you are eating Gluten Free due to Celiac Disease or sensitivity to wheat flour, you can still delight in the joys of fresh baked beer bread. New Grist is beer crafted with sorghum and rice, and has a fresh aroma, touched with honey, and merges beautifully in breads.

A combination of gluten free flour is used in this recipe, to give texture and interest to the grain profile. Adding xanthum gum is a baker’s trick that captures air and retains the structure of gluten free breads.


Recommended Brew: New Grist Beer, Lakefront Brewery, Milwaukee, Wisconsin USA

Style: Gluten Free Beer made with Sorghum and Rice – Pale gold with pearly white head – A rich smooth feel, with a slightly grassy, hoppy aroma, and light, sweet malt flavors.


Generously grease 9” x 5” loaf pan. Mix egg with ˝ teaspoon salt in food processor for 4 seconds. Set aside.

Do not clean food processor work bowl. Combine dry ingredients – white rice flour, potato starch, tapioca flour, xanthum gum, ˝ teaspoon salt, baking powder, brown sugar, baking soda and dill weed. Mix 2 seconds.

Add 6 oz. New Grist Beer and turn on and off quickly 4 times.
Add remaining New Grist Beer and zap until just blended.

Turn mixture into greased loaf pan. Brush the top lightly with the salt/egg glaze.

Bake 45 minutes in 350 degree oven. Remove from pan and let cool on rack for 10 minutes. Serve warm.

* Health Benefit: Rich in complex carbohydrates and fiber, B-complex vitamins, vitamin E, vitamin K, choline, biotin, inositol

 
Cheers!

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Content copyright © 2013 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.



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