Name: Gluten Free Tipsy Honey Butter Bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 380g (13.4 oz) Flour Farm Organic Gluten Free Flour Blend (3 1/2 C spoon & level); 1 T Aluminum Free, Double Acting Baking Powder (12g); 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g); 85g (3 oz) Honey (1/4 C); 1 Large Pasture Raised Egg, slightly beaten (50g); 266 ml (9 fl oz) Gluten Free Beer, room temperaure (1 C +2 T); 56-85g (2 – 3 oz) Salted Butter, sliced into 15 equal squares or grated (4 – 6 T) Note 1: We prefer the least amount; however, you may use up to a stick of butter if you prefer as the original recipe calls for this amount. Note 2: if you do not have salted butter, add up to 1/4 tsp of salt to your recipe

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Gluten Free Tipsy Honey Butter Bread

I recently experienced the joy of receiving a new thriller called the Half Baked Harvest Cookbook, which has been my constant companion. In this beautiful cookbook, Tieghan Gerard shares a beloved quick bread recipe from her Nonnie. She tweaked it a bit, and shared her version. I felt inspired to play with it myself, so I walked into the kitchen and immediately adapted this recipe to be gluten free Tipsy Honey Butter Bread. This bread is so delicious! We absolutely love it, and are excited to offer our version to you. Special thanks to Tieghan for sharing her stories and her gifts, (find her blog by clicking on this link: Half Baked Harvest. Her website is lovely, and her recipes, divine.)

Secret Ingredient: Gluten Free Beer

We live in a craft brew paradise; thankfully, we have several gluten free beer options available for purchase. Don’t let this deter you – any GF beer will do for this recipe. Just pick your favorite – light, dark or flavored. Non-alcoholic works too! The bread will taste distinctly like your chosen brew. Ms. Gerard likes to add a pumpkin beer to her recipe in the fall. Truthfully, it’s all good. We also use local honey, butter and eggs. The best ingredient? Ha! Of course – Flour Farm Organic Gluten Free Flour Blend. If you choose to make this with another flour blend, please note that your results may differ.

Let us know how your gluten free Tipsy Honey Butter Bread turned out! Please leave a comment and a rating in the section provided below the recipe. Thank you!

Peace & LOVE – Teri

Photos by DuPree Productions

Getting “Tipsy” in the Gluten Free Kitchen

Gluten Free Tipsy Honey Butter Bread

Author: Teri Delany
Total Time: 45 minutes
Yield: 1 loaf 1x
Diet: Gluten Free

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Description

This delicious loaf of gluten free Tipsy Honey Butter Bread is not your typical sweet, quick bread. It has an earthy, lightly sweet flavor with bits of salt sprinkled in each bite. The flavor is uniquely satisfying, and dependent on the type of beer used – so definitely choose your favorite!

Ingredients

Scale

Choose Gluten Free, Non-GMO, & Organic Ingredients.

Substitutions: Do you need suggestions to swap out an ingredient? Click here.

Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.

One Bowl Mixing!

380g (13.4 oz) Flour Farm Organic Gluten Free Flour Blend (3 1/2 C spoon & level)
1 T Aluminum Free, Double Acting Baking Powder (12g)
1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
85g (3 oz) Honey (1/4 C)
1 Large Pasture Raised Egg, slightly beaten (50g)
266 ml (9 fl oz) Gluten Free Beer, room temperaure (1 C +2 T)
56–85g (2 – 3 oz) Salted Butter, sliced into 15 equal squares or grated (4 – 6 T) Note 1: We prefer the least amount; however, you may use up to a stick of butter if you prefer as the original recipe calls for this amount. Note 2: if you do not have salted butter, add up to 1/4 tsp of salt to your recipe

Instructions

Equipment: Digital Scale (preferred,) 8×4″ Loaf Pan, Large Mixing Bowl, Measuring Cups/Spoons, Whisk, Silicone Spatula, Cooling Rack

Before You Dive In – Prep: Please Read!

Bring beer to room temperature, preferred for the best rise
Honey should be liquid in form, if firm – gently heat it until melted
Beat egg
Evenly slice or grate butter and keep refrigerated until ready to use
Grease loaf pan, we like to use our non-stick baking Goop
Move oven rack to center
Preheat oven to 375 F (190 C)

Make bread!

Step 1: Whisk together the dry ingredients in a medium or large mixing bowl: flour, baking powder and salt.

Step 2: Drizzle honey over the top of the dry mix and then add the beaten egg. Use a dough whisk or sturdy spoon to mix until combined. Pour in the beer and stir or whisk until completely incorporated. The batter should be very thick and moist. If it seems a bit dry, add another 1-2 T of beer.

Step 3: Use a silicone spatula or spoon to transfer batter into the prepared 8×4″ loaf pan. Slightly shape the batter to form a loaf, otherwise the loaf will rise exactly as you poured the batter in.

Step 4: Cover the surface of the loaf with squares or grated butter. If you use more than 56g (2 oz), place the pan on a baking sheet in the oven to catch the melted butter if it drips over the side, (or use a 9X5″ loaf pan.)

Step 5: Place pan in the center of a preheated 375 F/190 C oven and bake for 35-40 minutes. We bake our loaf for exactly 37 minutes every time. A toothpick inserted in the center will come out clean.

Step 6: Remove pan from oven and place on a cooling rack. Allow to sit for 10 minutes before turning out to finish cooling. This bread is best eaten warm the same day or within one more day, warmed in a toaster oven or microwave. Smother with butter, honey butter or your favorite spread.

Enjoy!

Notes

To Freeze: Wrap bread and place in a freezer safe container. Freeze for up to a month. Thaw in the container or wrapping on the counter, and eat within two days.

The nutrition information provided below is for the recipe as written using 56g (2 oz) organic salted butter and a gluten free Lager. One loaf yields approximately 12 slices weighing about 67g (2.4 oz).

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: quick bread
Method: baking
Cuisine: American