If you are intimidated by gluten-free baking then this extra easy recipe for gluten-free beer bread is the perfect place to start! With only 6 simple ingredients and 5 minutes prep, cheddar beer bread is a gluten-free recipe anyone can handle with ease!
Preheat the oven to 350ºF. Grease a 9X5 inch loaf pan with nonstick cooking spray or butter.
In a large mixing bowl whisk together the dry ingredients - gluten-free flour, sugar, baking powder, and salt. If using honey instead of sugar, pour that in with the beer. Stir in the cheddar cheese.
Pour in the beer and stir to combine. The dough will be thick and should show no dry flour pockets. Spread evenly in the prepared loaf pan. Pour the melted butter over top.
Bake for 45-50 minutes, or until a long skewer or knife comes out clean. Cool in the pan for 5 minutes before removing from the pan and placing on a cooling rack.
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Notes
Variations and Mix-Ins
Cheesy herb - Use sharp cheddar or a mixture of cheddar and parmesan. Stir in 1 teaspoon each rosemary, basil, and thyme to the dry ingredients.
Bacon- Add 1/2 cup cooked and crumbled bacon with the cheese.
Garlic Parmesan - Stir in 1 tablespoon minced garlic and 3/4 cup freshly grated parmesan instead of cheddar.
Spicy - Use pepper jack cheese or cheddar and stir in 1 finely chopped jalapeno.
storing and freezing
For best results, let the bread cool at least 15 minutes before slicing. After it has cooled completely, store in an airtight container or wrapped in plastic wrap at room temperature up to 2 days.To freeze, store completely cooled bread in a ziplock freezer bag with air removed, up to 3 months. You may also slice the bread before freezing to store, but I recommend using within 1 month.