Gluten-Free Ale Loaf
This gluten-free beer bread combines a flour blend and buckwheat flour with agave nectar, yeast, and gluten-free beer for a lightly sweet loaf with a distinctive malty character. A milk-brushed, poppy seed topping adds a simple finishing touch, making it well suited to slicing for sandwiches or serving alongside lunch.
- Prep20 mins
- Cook35 mins
- Serves10
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Gluten-Free Ale Loaf, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 48 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 10 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 45 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 58
- Heart Health
- 57
- Metabolic
- 18
- Digestive
- 29
- Inflammatory
- 21
- Performance
- 29
- General Wellness
- 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
- 2
Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
- 3
Beat eggs, vegetable oil, agave, and apple cider vinegar in another large bowl with an electric mixer. Mix in dry ingredients and beat until smooth. Stir in beer and yeast, then mix on high speed for 4 minutes. Pour into the prepared loaf pan.
- 4
Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover with oiled waxed paper and let rise until doubled in volume, 30 to 60 minutes.
- 5
Bake in the 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.
- Calories 261.92 kcal Moderate 13%
- Protein 6.35 g Moderate 13%
- Carbohydrate 40.79 g 15%
- Total Fat 6.43 g Moderate 8%
- Saturated Fat 1.34 g Moderate 7%
- Trans Fat 0.01 g High --
- Cholesterol 70.29 mg High 23%
- Sodium 43.36 mg Low Source 2%
- Dietary Fiber 1.38 g Low Source 5%
- Total Sugars 6.81 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 105.96 mg Low Source 8%
- Iron 2.46 mg Moderate 14%
- Potassium 79.62 mg Low Source 2%
- Vitamin A 19.65 mcg Low Source 2%
- Vitamin C 0.91 mg Low Source 1%
- Vitamin D 0.34 mcg Low Source 2%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Gluten
- Alcohol 🚫🍷
About This Recipe
Gluten Free Ale Loaf is made with 13 ingredients and serves 10. It takes about 55 mins and is rated medium. Key ingredients include Agave Nectar, Apple Cider Vinegar, Buckwheat Flour, and Eggs. Each serving provides about 261.92 kcal.
Recipe Questions
- What is Gluten-Free Ale Loaf made of?
- The main ingredients are Agave Nectar, Apple Cider Vinegar, Buckwheat Flour, Eggs, Gluten-Free Beer. The full list of 13 is above.
- How long does it take to make Gluten-Free Ale Loaf?
- About 55 mins in total: 20 mins to prepare and 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 261.92 kcal. The full nutrition breakdown is above.
- Is Gluten-Free Ale Loaf easy to make?
- This recipe is rated medium, with 13 ingredients and 5 steps.
- Is Gluten-Free Ale Loaf healthy?
- Gluten-Free Ale Loaf has an easyChef Pro health score of 38/100. Per serving, it provides 261.92 calories and 6.35 g of protein, or 13% of the Daily Value. Worth noting per serving: saturated fat at 1.34 g (7% of the Daily Value). It contains Eggs, Milk, Gluten and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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