 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I found this recipe on BellaOnline. I altered it slightly, partially due to what I had in the house and partially due to misreading the recipe (oops!). Anyway, what I ended up with was delicious! It is chewy and has a great crumb. This will be my go-to bread when I decide to bake. I hope you enjoy it! Ingredients:
1 egg |
1 teaspoon salt |
1 cup rice flour |
1/3 cup potato starch |
2/3 cup tapioca starch |
1 tablespoon xanthan gum |
1 tablespoon baking powder |
1 teaspoon baking powder |
3 tablespoons brown sugar |
1/2 teaspoon baking soda |
1 teaspoon dill weed |
12 ounces gluten-free beer (gluten free, of course! i used redbridge) |
1 tablespoon butter, melted (optional) |
Directions:
1. Preheat oven to 350°F.
2. Liberally grease a 9x5-inch bread pan.
3. Mix together egg with salt.
4. Add in dry ingredients: flour, starches, xanthum gum, baking powder, brown sugar, baking soda and dill. Stir lightly to combine.
5. Add in about half of the beer and mix just until ingredients are wet.
6. Add in the remaining beer and mix until combined.
7. Pour the bread dough into the bread pan. Top with melted butter if desired.
8. Bake for 45 minutes.
9. Remove bread from pan and allow to cool on a wire rack for 10 minutes.
10. Enjoy!
|
|