A recipe for gluten free, vegan, Beer Bread with Lemon and Thyme.
2 Cups Sifted Glutagon Cake Flour
1 Cup Sifted Maizena
2tsp Baking Powder
1tsp Baking Soda
340ml Bottle Beer (Windhoek Light)
1/2 Cup Oil (I used Canola)
Zest of 1 Lemon
Juice of Half a Lemon
1Tbsp Thyme Leaves, removed from stalks
Preheat oven to 190 degrees Celsius
Grease a standard baking loaf tin
Mix all ingredients together, until well combined
Pour batter into tin and bake for 1 hour or until skewer inserted into centre comes out clean (My bread took 35 minutes, but I am assuming it is because I had the fan on)
Allow to cool for 20 minutes before turning out onto wire rack
Recipe kindly provided by Leaine’s Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs.