GLUTEN-FREE-BEER BREAD

Gluten-Free-Beer Bread image

Yield makes 1 9 by 5-inch loaf

Number Of Ingredients 7

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3 cups Gluten-Free Bread Flour Mix (page 158)
2 teaspoons xanthan gum
1 (12-ounce) bottle gluten-free beer
2 tablespoons light agave nectar
1 tablespoon double-acting baking powder
1 teaspoon salt
3 tablespoons dairy-free, soy-free vegetable shortening

Steps:

Preheat the oven to 375°F. Grease a 9 by 5-inch loaf pan liberally with vegetable shortening.
Combine the flour mix and xanthan gum in a large bowl. Whisk well. Add the beer and agave nectar and mix well to combine, about 1 minute. Let rest until the oven is heated.
Just prior to baking, add the baking powder and salt. Mix vigorously, scraping the bottom of the bowl.
Transfer the dough to the loaf pan. Smooth down the top with a frosting spatula. Melt 2 tablespoons of the shortening, about 1 minute in the microwave. Brush over the top of the loaf using a pastry brush.
Bake the bread in the center of the oven for 30 minutes. Remove from the oven, brush the top liberally with the remaining 1 tablespoon shortening, rotate the pan, and bake for 30 minutes longer, or until deeply golden and the bread sounds hollow when rapped on top. Transfer to a cooling rack. Let rest in the pan for 5 minutes. Turn out of the pan and let cool for about 15 minutes before slicing with a serrated knife.