Cheddar Gluten-Free Beer Bread (Quick Recipe)

If baking homemade gluten-free bread intimidates you, start here. My extra easy gluten-free beer bread recipe has zero yeast, zero kneading, and pretty much zero effort. With only 6 simple ingredients and 5 minutes prep, this cheesy, golden cheddar beer bread is a no-fail quick bread anyone can handle.

Prep Time 5

Cook Time 45

Total Time 50

Servings

Author Melissa Erdelac

Ingredients

3 cups (438 g) gluten free all purpose flour I use and highly recommend Cup4Cup gluten free flour
2 tablespoons (26 g) granulated sugar or honey
1 tablespoon baking powder
1 teaspoon salt
1 ½ cup (90 g) freshly grated sharp cheddar cheese
12 ounces gluten-free beer
4 tablespoons (28 g) melted butter divided
2 tablespoons milk if needed (see recipe notes)

Instructions

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.
3 cups gluten free all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 ½ cup freshly grated sharp cheddar cheese
Pour in the beer, optional milk, and 2 tbsp melted butter. Stir to combine. The dough will be very thick, show no dry flour pockets. Spread evenly in the prepared loaf pan. Pour the remaining melted butter over top.
12 ounces gluten-free beer, 2 tablespoons melted butter, 2 tablespoons milk, 2 tablespoons melted butter
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.

Notes

Adding Milk

Since Cup4Cup changed their formula, I have found the dough to be a little drier. If the dough seems too dry (the flour won't mix in) add 2 tablespoons milk. The dough will still be very thick, but will bake up soft. Only use as much milk as it takes to moisten the dough. Too much milk will make the bread gummy. You can use the milk with any GF flour brand, if necessary.

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.

Update to recipe 10/26 - I increased the salt to 1 tsp and cheddar from 1 cup to 1 1/2 cup for more pronounced flavor.

Nutrition