I can’t believe I am going to admit this, but I may have crossed over to fall being my favorite season.
Shocking, I know. But I can’t help it. Especially in San Diego. Tourism is down, meaning residents can claim the beaches once again. The weather is absolutely PERFECTION, and when I say perfection I mean it. Soft breezes, a warm sun peeking through the dotted, fluffy clouds in the sky, but just warm enough in the afternoon to still roast yourself on the sand. Then, at night, a cool breeze rushes into your house with the scent of the trees.
When I think about what else I get to enjoy during these months, it convinces me fall reigns supreme. October. Best month of the year arguably. Pumpkins, spooky movies, Halloween decorations, booties, over-sized sweaters, and the beginning of the trees turning all their radiant colors. Now, we can’t very much enjoy the last part here is San Diego, but when we go out hiking inland we get a taste.
I always thought I would be a hardcore summer girl, and I am. I think I just have finally given fall its rightful place in my heart. But I also noticed something dangerous once October approaches.
My need for carbs. With the falling leaves comes the desperation for bubbling casseroles and creamy soups. And what goes best with all of those dishes? Bread. Glorious bread. Now even though I am mainly gluten-free, I do love some great bread once in a while. So, I need to get creative.
Behold, my beer bread.
I can tell you honestly, I have only had beer bread a few times. The first few times, I bought a boxed mix years and years ago from one of those fancy food parties. You know the ones where you go to a person’s house with a bunch of other women and they sell you cake, bread, and dip mixes? I literally cannot remember the name. Pampered chef? No, I think that is dishes.
Well, either way. I know you know the one. They had a beer bread mix that we liked, and it was as easy as adding a can of beer. My bread is too, just with a little bit of honey as well. I feel that the honey does a better job of cutting through the acidic/yeasty flavor of the beer better than regular sugar does.
Best part of this gluten-free beer bread? It holds together without being dry as a bone! If you eat gluten-free you know that gluten-free breads are notoriously dry. Typically only suitable for toast. But this stuff is moist, and delicate. They lend well to both sweet and savory (like all good breads should). We ate a couple slices with a roast I made this weekend (recipe coming soon!), and also had them slathered with jam!
The batter takes about 5 minutes to pull together, then you just scoop it into a loaf pan, top with melted butter, and bake! Soon your house will have that tell-tale baking bread smell, which quite honestly, is one of the best smells on EARTH.
You could even make these into rolls if you would like, just use a well-oiled cupcake pan. You can use regular flour for this as well, you may just need slightly less beer, the batter should be sticky but still come together (like pictured above).
If you are looking for the quickest way to get fresh baked bread in your tummy, I am telling you to make this easy bread. It doesn’t taste overwhelmingly like beer, and lends itself well to anything. Especially football parties, where let’s face it, anything with “beer” in the title goes quickly.
Gluten-Free Beer Bread
Author: Allie Brendel
Super simple, quick beer bread that is perfect for a smear of butter, and a drizzle of honey.
Makes: 10 servings
- 3 cups of gluten-free flour
- 1 12 oz bottle of gluten-free beer
- 3 tablespoons of honey
- 1 tablespoon of baking powder
- 1/2 teaspoon of sea salt
- 1 teaspoon of garlic powder
- 2 tablespoons of melted butter
- Pre-heat the oven to 350 degrees and oil a small loaf pan. Sift the flour, baking powder, and garlic powder together into a large bowl, then mix in the sea salt.
- Pour the beer and the 3 tablespoons of honey into the flour mixture. Whisk well to make sure everything is incorporated.
- Scrape the beer bread batter into the loaf pan with a spatula. Top bread with the melted butter.
- Put the bread into the oven and bake for 25 minutes or until a knife comes out clean.
- Let cool completely, slice and top with jam, butter, or honey. This pairs great with savory dishes like pot roast, and turkey.