Vegan Beer Bread

(gluten-free option)

This classic beer bread recipe is a staple for a cold winter night or a hot summer barbeque. Don’t forget to serve with your favourite vegan chili.

To me, it’s the herb mixture that makes this recipe. But I also love the salty crust that forms. And it’s a great recipe to try as a gluten-free bread too. Just make sure you pick up a gluten-free beer.

I love a dark beer for this recipe and opt for what’s in the fridge. But if I could pick, I’d go for a Kilkenny Irish Ale.

Substitute fresh herbs for dried in this recipe to make it really provide that added flavour and bring out the bitterness of the beer.

Let’s get baking, shall we?

Ingredients & Directions

Estimated time: 55 minutes

Effort/skill: Easy

Servings: 8-10

Preheat oven: 375F

Ingredients

• 2 & 3/4 cups Bob’s Red Mill Gluten-free flour (or your favourite flour)

• 2 tbsp sugar

• 2 tbsp baking powder

• 1 tsp salt

• 1 tsp each: oregano, thyme, dill

• 1 x 355 ml can of beer (go for the non-alocoholic, gluten-free, or stout)

Directions

1. Preheat oven to 375F.

2. In a large bowl, mix all dry ingredients together well.

3. Add the beer in slowly, stirring until lumpy, but well-blended.

4. Line a loaf pan with parchment paper or grease with butter & flour.

5. Top the loaf with a drizzle of olive oil and coarse salt.

6. Bake for 45-50 minutes at 375F or until the crust starts to brown.