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 and pop it in the over for delicious warm bread with no fuss. You can even make it gluten-free if needed!
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! My kids love to help make this bread!
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 make 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?
- Preheat 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)
Serve this beer bread with a delicious vegan soup for a complete meal!
These are some of my favorite soups to serve with this beer bread:
This bread also works great to serve with a saucy pasta dish like Vegan Vodka Sauce or my Vegan Tomato Pasta. It’s also delicious with a slice of my homemade vegan smoked gouda on top!
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 too, 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!
Make sure to follow me on Instagram for daily vegan recipe ideas and tag me @thehiddenveggies so I can see your creations too!
A classic easy vegan beer bread recipe.
- 2 1/2 cups flour (my gluten-free flour mix if needed)
- 1/2 cups oats (plus an extra 2 tbsp for sprinkling on top)
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 oz beer (gluten-free beer if needed)
- 1/4 cup onion chopped (optional)
- 1 tsp vegan butter (optional)
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Preheat your oven to 400°F (200°C).
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Put 2 1/2 cups flour, 1/2 cups oats, 2 tbsp sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a mixing bowl and stir. (Use my gluten-free flour recipe if you need gluten-free).
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Add ¼ cup of finely chopped onion (optional).
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Pour in a full 12 oz can or bottle of beer and stir for about 30 strokes until all the flour is incorporated.
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Pour into a lightly oiled bread pan and sprinkle the top with a handful of oats to decorate.
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Bake at 400°F (200°C) for 40 minutes.
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Brush the top with a tablespoon of melted butter. (optional)
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Allow to cool for about 10 minutes before slicing.
Pro 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 too, so it is highly recommended.
- If making this bread with my gluten-free flour recipe, be sure to tap the measuring cup a few times to settle the flour to get a more accurate measurement. (Freshly sifted flour will be more fluffy).
- Allow the bread to cool a little before slicing.
This was the best recipe (after a LOT of searching) and worked perfectly!
My only question is regarding the shelf life and storage after baking, thanks!!
It will only keep for about 24 hours out of refrigeration or about 3 days in the fridge. If you are not going to eat it quickly, you can wrap it airtight and put it in the freezer.
This was pretty good! I only had gluten free flour on hand (Bob’s Red Mill) and the texture came out great. The flavor is a little bland, I may add a pinch more salt and sugar next time. I also didn’t have butter, so I’m sure that would help. I added some cornstarch in lieu of xanthan to help my GF flour, but it did still come out a little gummy and falls apart easily. I would make this again, thanks for such a simple recipe!!
Like everything, making it GF is a little trickier. I think the type of beer you use changes the flavor a lot too.
I never comment on recipes but I have to let you know that this is amazing! My daughter in law is gluten free, dairy free and soy and nut free so I’m always looking for ways to make a “normal” meal she can eat. The key to this recipe is taking the little bit of extra time to make your gluten free flour, with the blended oatmeal. This looked, smelled and tasted like regular beer bread. I used gf hard cider for the beer.
Thanks so much for commenting Jane! I’m so happy that you were able to find something that worked well for your daughter! Hard cider is a great idea! My kids don’t like the taste of beer in it, but I bet that the would love the cider!
Hi,
What can I use as a replacement for beer as I do not drink alcohol.
Thank you kindly
If 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. 🙂
Hello! 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!
Sorry 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!
Hi 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!
Sandy, I’m so sorry that this happened. There are many factors that go into baking, so it’s hard to know exactly. If you used a lot of onion, sometime it can make it wet inside. Also, if you used my homemade gf flour mix fresh after making it, it can be fluffy from the sifting and you may need to use a little extra or go by weight instead. If you have a kitchen scale, use 250 grams of flour. If you don’t have a kitchen scale, tap your measuring cup to get the flour to settle and keep adding until it’s full to the top. Hope that helps! 🙂
I 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?
Sorry 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.
Thanks 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!
Let 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! 🙂
This bread is so delicious and so easy, thank you Monica for sharing the recipe 🙂
Thanks so much Tracy! I’m so happy that you liked it! I’m always amazed how easy it is to make!
I’m not a baker but this was as easy as heating up a can of soup and so delicious. Yummm
Hi Mary, I’m so happy to hear that you liked it! It is amazing how easy it is to make bread this way!