This simple vegan beer bread is moist and delicious and with just a few simple ingredients, you can whip up a loaf of homemade bread in about 5 minutes. There is also a gluten-free option if you prefer.
Why you will LOVE this beer bread recipe…
- With just a few simple ingredients you can easy to make your own bread.
- There is no kneading dough or waiting for the yeast rise!
- It’s free of dairy, soy, eggs, and nuts, so everyone can enjoy it!
- Easily make it gluten-free by using my gluten-free flour recipe and a GF beer.
- It’s the perfect addition to soup or salad or your game day snacks!
- It’s fun to make!
What type of beer should I use in my vegan beer bread?
I have found that lighter beers with a milder flavor work best with this bread. Beers with a strong hoppy flavor makes the bread hoppy too. Most lighter beers are vegan, but if you are not sure, check Peta’s vegan beer list to be sure!
How can I make gluten-free beer bread?
It is easy to swap out the flour in this recipe for my gluten-free flour recipe. After testing a variety of store-bought flour mixes, my homemade gluten-free flour mix seemed to work the best. You will also need to use a gluten-free beer. Once again, use a beer that has a mild flavor for the best tasting bread.
How do I make vegan beer bread?
- Pre-heat your oven to 400° F.
- Put flour, oats, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Add a little finely chopped onion (optional).
- Pour in a full can or bottle of beer and stir for about 30 strokes until all the flour is incorporated.
- Pour into a lightly oiled bread pan and sprinkle the top with a handful of oats to make it pretty.
- Bake for 40 minutes.
- Brush the top with a tablespoon of melted butter after baking. (optional)
Tips for making perfect vegan beer bread:
- Don’t over stir the dough, you will stir out the air and cause it not to rise.
- Pour the batter immediately into the bread loaf and put it in the oven. (Don’t let the batter sit around before baking it).
- Although the onion is optional, it gives the bread a lot of flavor and a little extra moisture, so it is highly recommended.
- This beer bread can make a great gift, just put all the dry ingredients into a mason jar and wrap it up with a beer and some instructions!
- Butter the bread with my homemade vegan butter!
Don’t forget to pin this easy vegan beer bread recipe for later!
An easy vegan beer bread made with wheat flour or gluten free.
- 2 1/2 cups flour (my gluten free flour mix if needed)
- 1/2 cups oats
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 16 oz. bottle beer (gluten free beer if needed)
- 1/4 cup onion chopped (optional)
- 1 tsp vegan butter (optional)
Pre-heat your oven to 400° F.
Put flour, oats, sugar, baking powder, baking soda, and salt in a mixing bowl. (Use my gluten free flour recipe if you need gluten free).
Add ¼ cup of finely chopped onion (optional).
Pour in a full can or bottle of beer and stir for about 30 strokes until all the flour is incorporated.
Pour into a lightly oiled bread pan and sprinkle the top with a handful of oats to make it pretty.
Bake for 40 minutes.
- Brush the top with a tablespoon of melted butter. (optional)
Tips:
- Don’t over stir the dough, you will stir out the air and cause it not to rise.
- Pour the batter immediately into the bread loaf and put it in the oven. (Don’t let the batter sit around before baking it).
- Although the onion is optional, it gives the bread a lot of flavor and a little extra moisture, so it is highly recommended.
- If making this bread with my gluten free flour recipe, be sure to tap the measuring cup a few time to settle the flour to get a more accurate measurement. (Freshly sifted flour will be more fluffy).
Laila says
March 12, 2019 at 3:25 amHi,
What can I use as a replacement for beer as I do not drink alcohol.
Thank you kindly
Monica says
March 12, 2019 at 8:59 amIf you do not want to use beer, I have read that club soda will also work. I have not tried it personally, so let me know if you do. 🙂
Rachel says
January 7, 2019 at 8:10 amHello! I tried this but even after 1 hour 20
mins of baking it was still uncooked in the centre. I know my oven is hot enough so that wasn’t the problem. Could you describe the batter consistency that should result from following the recipe correctly? Mine was very runny and I think that was the root of the problem. I measured the ingredients by volume as per your recipe. The crust tasted amazing but I couldn’t eat the rest. Thankfully my husband loves “doughy” bread so it didn’t go to waste!
Monica says
January 7, 2019 at 8:51 amSorry that this happened Rachel. Did you use my gluten free flour mix? If you did, it tends to be fluffy from sifting it so make sure that you tap the measuring cup on the counter top a few times then add more until you have the correct measurement. (You can also weight the flour if you have a kitchen scale). This bread is typically very moist, but not mushy. Your batter should be very thick like banana bread batter. You should need a spatula to help you get it into the loaf pan. Hope that helps!
Rachel says
January 8, 2019 at 1:42 pmHi Monica! No I used regular wheat flour with malted grains. I definitely did not need a spatula to move it around… I wonder what happened? I guess I must have either under measured the flour or overmeasured the beer but I was sure I checked. Never mind, it all got consumed by hubby!!!
Going to try again tonight and will use scales. The only other thing I can think of is that I used a silicone bread pan not a metal one. It’s the kind you use as a mixing bowl then sort of twist at the top to partly close it. Will report back!
Jeanette Garrett says
November 12, 2018 at 8:08 pmI made today with Namaste GF flour and it turned out really gummy. I continued to bake (added over 20 minutes) and it didn’t change. The flavor was good but the texture is terrible. Is this normal with GF Flour? Anything I can do to improve texture?
Monica says
November 13, 2018 at 8:58 amSorry that it came out gummy for you Jeanette. I have used the Trader Joe’s all purpose flour mix, and my own homemade gluten free flour mix and both worked very well. I have not made this bread with the Namaste flour, but I have had that problem with some other things when I have used Namaste. I have noticed a gummy texture in cakes and muffins if I use that brand or any other brand that has Sorghum flour in it. I hope that you try it again using my gluten free flour mix, it works the best in this recipe. It’s good to know this flour doesn’t work. I will put a note in the recipe not to use flour mixes that contain Sorghum flour.
Jeanette says
November 13, 2018 at 5:02 pmThanks for the reply. I will try again with your suggestion. The flavor was quite tasty but nobody would eat it because of texture. I will try again!
Monica says
November 14, 2018 at 9:11 amLet me know how it goes. I think that you will really like it with my gluten free flour mixture. The texture comes out great for me with it! 🙂
tracy walters says
October 30, 2018 at 1:00 pmThis bread is so delicious and so easy, thank you Monica for sharing the recipe 🙂
Monica says
October 30, 2018 at 2:57 pmThanks so much Tracy! I’m so happy that you liked it! I’m always amazed how easy it is to make!
Mary says
October 24, 2018 at 3:39 pmI’m not a baker but this was as easy as heating up a can of soup and so delicious. Yummm
Monica says
October 25, 2018 at 8:59 amHi Mary, I’m so happy to hear that you liked it! It is amazing how easy it is to make bread this way!