"Whole Wheat - less" Gluten Free Beer Bread

I have my favorite GF bread recipes narrowed down to three. A White Rice Bread (great texture and good shelf life - no flavor at all), A White Millet Bread (good texture, short shelf life, great flavor), and a Whole Grain Beer Bread (unique flavor, good shelf life and good texture).

This one is the whole grain beer bread. It turns out with a "whole wheat" looking interior and has a familiar sweet whole grain  flavor but on an interesting note here it has a back end bitter note to it that is reminiscent of Rye bread, maybe because of the Oat Flour?? I am not sure, but i like it as I haven't, of course, had any Rye bread for a long time.

I got this recipe from Gluten Free Mommy, whom I don't believe is blogging anymore but I wanted to credit for the recipe. I made some modifications knowing my likes and dislikes but not many - its basically the same. I left out the vinegar, GF bread is notoriously difficult to get to raise, sometimes taking up to an hour and half or more, so adding something that kills the yeast makes no sense though alot of GF bread recipes call for it - I still never use it. It would be really easy to make this bread more heavy on the sorghum side or oat flour side depending on what you like simply by adding to one and taking away from the other.

Gluten free bread only needs to raise once and then its ready for baking, which makes it easier to do by hand than regular bread. If you use a bread machine use one or get one like this, with a Gluten Free setting, as most regular bread settings on bread machines won't work.

Gluten Free Whole Grain Beer Bread



3/4 cup certified gluten free oat flour (substitution: quinoa flour)
3/4 cup sorghum flour
1 cup tapioca flour
1/2 cup arrowroot (substitution: cornstarch)
1 cup superfine brown rice flour 
1/4 cup flax seed meal
2 teaspoon unflavored gelatin (optional)
3 teaspoons xanthan gum
3 Tablespoons brown sugar
2 Tablespoons of molasses
1 teaspoon salt
1 whole egg plus 3 egg whites
5 1/2 Tablespoons unsalted butter, melted (cooled slightly)
1 bottle of warm gluten free beer, more or less, 12 oz. Redbridge made by Anheizer Bush is widely available and has a nice gentle beer like flavor. It's a sorghum beer so fits nicely with the recipe. 
2 1/2 teaspoons of active dry yeast
1 teaspoon granulated sugar
1/4 cup of water



DIRECTIONS:
1. Get all your ingredients up to room temperature.
2. Separate the eggs in a measuring cup or small bowl so they can warm up.
3. Melt the butter in a small bowl and let it cool down just a little.
4. Pour the beer into a measuring cup (you don’t want the foam on top). Make sure the beer is warm.
5. Sift together all the dry ingredients minus the yeast in your stand mixer.
6. Proof your yeast in a small prep bowl- mix the yeast, one teaspoon of sugar, and 1/4 cup of warm water (105 degrees) for roughly 10-15 minutes.
7. Mix the molasses, eggs, and butter together in a med. bowl.
8. Pour this molasses mixture into your dry ingredients. Turn your mixer onto med. speed and mix for a minute or two.
9. Pour the yeast mixture in after it has proofed.
10. Slowly add the warm beer. Let it beat for a few minutes between additions. Let the bread dough beat on high for about 10-13 minutes. This is optional but it helps me get the right amount of liquid in the dough and warms up the yeast.
11. Check the consistency of the dough. It should look like shiny stiff cake batter and hold the twirls of the mixer.
12. Spoon into a greased 10 x 5 pan or 2 8.5 x4.5 pans.
13. Smooth the top of the loaf with a greased scraper/spatula.
14. Cover pan(s) with greased plastic wrap and let rise. It took my loaf about 1 hr. and 15 minutes to rise. The loaf should double in size before baking.
15. Preheat the oven to 350 degrees.
16. Remove plastic wrap and bake for 50 minutes or until the internal temperature of the bread is approx. 208 degrees. Check the temperature at the 40 minute mark.
17. Allow bread to cool for 10 minutes, don't touch it, don't move and don't breath on it. Then invert onto wire rack to cool.
18. Store in a ziplock bag (unsliced) or slice and freeze.
Makes one large loaf or two medium loaves