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
2tsp Salt
50ml Sugar
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

How to
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.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)