Gluten-Free Flour: I strongly recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) as that will result in a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a heavier final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder adds additional rise to the dough. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Psyllium Husk Powder: Psyllium husk powder adds elasticity and helps the bread to keep its rise. Make sure to use psyllium husk in powder form. If you only have whole psyllium husks, you can grind it with a coffee grinder until super fine.

Instant Yeast: I used instant dry yeast which does not require pre-activation for the yeast to work. If you only have active yeast, make sure to activate the yeast first (by mixing it with warm water and sugar and letting it sit in a warm place for 5 minutes until it is foamy) before adding it to the rest of the ingredients.

Sugar: The sugar is food for the yeast to feed on in order to be activated and create the air bubbles required for the dough to rise. I used white sugar, but cane sugar or brown sugar will work just as well.

Beer: I used gluten-free beer to keep this beer bread gluten-free. However, if you are not Celiac or allergic to gluten, feel free to use regular beer instead.

Eggs: Eggs help to bind the ingredients better, as well as aids in the rise of the dough. If you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you can try using acquafaba or an egg-replacer.

Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you can also use another other type of vegetable oil (such as canola oil, olive oil, avocado oil etc).

Storing/Freezing: To store, cover the cooled gluten-free beer bread with plastic wrap or place it in an airtight container and store in the refrigerator for up to 1 week. To freeze, cover the loaf with various layers of plastic wrap and freeze for up to 2 months in the freezer. (I recommend slicing the loaf into even slices before freezing so you can thaw slices as necessary).