I had been reading Farmgirl's post on Beer Bread and was fondly remembering eating a yeast version of Beer Bread in years past. Since I had an unopened bottle of Ramapo Valley Gluten-Free Passover Beer in the fridge, I decided to modify Farmgirl's quick version of Beer Bread a try.
The recipe that Farmgirl uses is based on the Beer Bread recipe found at Epicurious.com. I modified her whole wheat version of the bread to make it gluten free. This is what I did:
1 cup oat flour
1 cup millet flour
1 cup sorgham flour
1 Tb granulated sugar
1 tsp salt
1 Tb baking powder
14 ounces GF beer or 12 oz beer & 2 oz water
1 1/4 kuzu powder dissolved in the 2 oz of water
Optional Egg Glaze: 1 beaten egg & 2 tsp water
Preheat oven to 350 degrees. Line a 4 x 8 loaf pan with parchment paper. Combine all dry ingredients in a mixing bowl. Add the dissolved kuzu and water to the beer. Then pour both liquids into the dry ingredients. Stir only enough to blend and lumps are okay. The batter will be thick. Pour into parchment lined pan and bake for approximately 1 hour or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool. Serve warm or at room temperature.
The bread turned out beautifully, although it had too strong of a taste for my kids. They didn't care for it even with butter. The texture was beautiful although slightly crumbly when cut. It still held together enough to take bites out of the slice I covered with cheese. The bread tasted the best with savory companions, such as Emmenthaler cheese or pepperoni. However, it was quite tasty with just butter too.
This bread is better to eat within the first couple of days. After the third day the after taste becomes stronger until it is almost as strong as the aged Emmenthaler cheese.