What makes our recipe for Gluten Free White Cheddar & Herb Beer Bread so wicked good? The question is, what doesn’t? Don’t delay. Run out and pick up some C4C GF Flour (Cup4Cup Gluten Free Flour) and bake a loaf today. You won’t be sorry!
- 2½ cups (320 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma
- 1 tablespoon (14.4 grams) baking powder, preferably aluminum-free
- 1½ teaspoons (10 grams) baking soda
- 1 teaspoon (7 grams) kosher salt
- 1½ teaspoons (1.2 grams) dried sage leaves
- ¾ teaspoon (1 gram) dried thyme leaves
- 1½ cups (12 ounces) Bard’s Sorghum Malt Beer, freshly opened
- 2 tablespoons (42 grams) honey
- 1 cup (4 ounces or 113 grams) finely grated white Cheddar cheese
- 2 tablespoons (28 grams) unsalted butter, melted, plus extra for greasing loaf pan
- Arrange rack in lower third of oven and preheat to 375ºF. Grease a nonstick loaf pan measuring 8½ x 4½ inches with butter and line bottom with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and herbs. Create a well in the center of dry ingredients.
- Add beer and honey; mix only until partially blended. Add cheese and mix until well blended. With rubber spatula, scrape batter into prepared loaf pan. Drizzle melted butter over top of unbaked loaf.
- Bake until golden brown and a toothpick inserted in center of loaf comes out clean, about 45 minutes. During last 15 to 20 minutes of baking, cover with foil to prevent over-browning.
- Cool in pan on wire rack for 10 minutes before turning out onto wire rack to cool completely. Once loaf has cooled, peel parchment paper from bottom of loaf. Store airtight at room temperature.
Recipe Inspiration: Herbed Cheese-Beer Bread recipe by John Phillip Carroll from the book, Muffins & Quick Breads by Williams-Sonoma Kitchens Library.
Original Recipe Source: WickedGoodKitchen.com
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