Gluten-Free Beer Bread

Recipe View 5 mins Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan thoroughly. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together the gluten-free flour blend, buckwheat flour, sugar, xanthan gum, and salt until well combined. (5 minutes)

Recipe View 5 mins In a separate large bowl, using an electric mixer, beat the eggs, vegetable oil, agave nectar, and apple cider vinegar until light and frothy. (5 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Increase the speed to medium and beat until smooth. (5 minutes)

Recipe View 4 mins Stir in the gluten-free beer and rapid-rise yeast. Mix on high speed for 4 minutes until the batter is well aerated. (4 minutes)

Recipe View 2 mins Pour the batter into the prepared loaf pan, spreading it evenly. (2 minutes)

Recipe View 2 mins Brush the top of the loaf gently with milk, then sprinkle evenly with poppy seeds. (2 minutes)

Recipe View 1 hrs Cover the loaf pan loosely with oiled waxed paper or plastic wrap. Let it rise in a warm place until it has doubled in volume, approximately 30 to 60 minutes. (60 minutes)

Recipe View 45 mins Bake in the preheated oven until the bread is set in the middle and a toothpick inserted into the center comes out clean, or the internal temperature reaches 210 degrees F (99 degrees C), approximately 35 to 45 minutes. (45 minutes)

Recipe View 10 mins Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)