Beer Bread (Wheat-Free)

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Fluffy! Still a work in progress, but club soda might be an acceptable beer substitute that would make this bread truly allergy-friendly.


  • 3/4 c tapioca starch
  • 3/4 c white rice flour
  • ½ c yam flour
  • 1 c millet flour
  • 1 egg
  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • 1 rounded tbsp baking powder (corn-free)
  • ¼ cup grapeseed oil
  • ¼ cup white sugar
  • 12 oz light beer


Preheat oven to 350 and grease a loaf pan (glass is preferable). Stir together tapioca, rice, yam, and millet flour with salt, pepper, sugar, and baking powder. Add egg and oil. Stir in beer until batter is smooth and thick. Pour into greased pan and bake for about 30 minutes or until bread springs back and a knife inserted comes out clean.


Remarkably fluffy, big air pockets that held and soft, melty texture. If not fully cooked, beer flavor is very evident. Very promising as a sandwich bread, especially if results hold with club soda as well as beer.