Gluten-Free Ale Loaf
Gluten-Free Ale Loaf bakes up with a tender, sandwich-friendly crumb and a gentle malt character from the beer. Subtle sweetness and nutty buckwheat notes balance a crisp, poppy seed-studded crust, making it great for toast, hearty sandwiches, or a warm side with soups and stews.
- Prep20 mins
- Cook35 mins
- Serves10
- DifficultyMedium
- 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
- 2
Combine flour blend, buckwheat flour, sugar, xanthan gum, and salt in a bowl.
- 3
In another large bowl, use an electric mixer to beat the eggs, vegetable oil, agave, and apple cider vinegar. Add the dry ingredients and beat until smooth. Stir in the beer and yeast, then mix on high speed for 4 minutes. Pour the batter into the prepared loaf pan.
- 4
Brush the top of the loaf with milk and sprinkle poppy seeds evenly over it. Cover with oiled waxed paper and let rise until doubled in volume, 30 to 60 minutes.
- 5
Bake in the preheated oven until the center is set and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.
- Calories 261.92 kcal Moderate
- Protein 6.35 g Moderate
- Carbs 40.79 g Moderate
- Total Fat 6.43 g Moderate
- Saturated Fat 1.34 g Moderate
- Trans Fat 0.01 g High
- Cholesterol 70.29 mg High
- Sodium 43.36 mg Low Source
- Fiber 1.38 g Low Source
- Sugar 6.81 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 105.96 mg Low Source
- Iron 2.46 mg Moderate
- Potassium 79.62 mg Low Source
- Vitamin A 19.65 mcg_rae Low Source
- Vitamin C 3.73 mg Low Source
- Vitamin D 0.57 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Gluten
- Alcohol 🚫🍷