Description
I’ve made this several times, and it hasn’t failed me yet. I have a problem keeping it in the kitchen to make sandwiches with!
Ingredients
- 2 ¾ cups gluten-free flour blend
- ¼ cup buckwheat flour
- 1 tablespoon white sugar
- 2 ½ teaspoons xanthan gum
- 1 teaspoon salt
- 3 eggs at room temperature
- 3 tablespoons vegetable oil
- 2 tablespoons agave nectar
- 1 teaspoon apple cider vinegar
- 1 (12 fluid ounce) can or bottle gluten-free beer, at room temperature
- 2 ¼ teaspoons rapid-rise yeast
- 2 tablespoons milk, or to taste (Optional)
- 1 tablespoon poppy seeds, or to taste (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×5-inch loaf pan.
- Mix flour blend
- buckwheat flour
- sugar
- xanthan gum
- and salt together in a bowl.
- Beat eggs
- vegetable oil
- agave nectar
- and apple cider vinegar together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer and yeast into the batter
- increase mixer speed to high and beat batter for 4 minutes; pour into prepared loaf pan.
- Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover the loaf with oiled wax paper and let rise until doubled in volume
- 30 to 60 minutes.
- Bake in preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C)
- 35 to 45 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr 20 mins
Servings: 16