Gluten-Free-Beer Bread

1. 1

   Preheat the oven to 375F.

2. 2

   Grease a 9 by 5-inch loaf pan liberally with vegetable shortening.

3. 3

   Combine the flour mix and xanthan gum in a large bowl.

4. 4

   Whisk well.

5. 5

   Add the beer and agave nectar and mix well to combine, about 1 minute.

6. 6

   Let rest until the oven is heated.

7. 7

   Just prior to baking, add the baking powder and salt.

8. 8

   Mix vigorously, scraping the bottom of the bowl.

9. 9

   Transfer the dough to the loaf pan.

10. 10

    Smooth down the top with a frosting spatula.

11. 11

    Melt 2 tablespoons of the shortening, about 1 minute in the microwave.

12. 12

    Brush over the top of the loaf using a pastry brush.

13. 13

    Bake the bread in the center of the oven for 30 minutes.

14. 14

    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.

15. 15

    Transfer to a cooling rack.

16. 16

    Let rest in the pan for 5 minutes.

17. 17

    Turn out of the pan and let cool for about 15 minutes before slicing with a serrated knife.

* Per serving · 4 servings · Values may vary.

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