Gothic Granola AUT FACERE AUT MORI

Of Bread and Beer

When I was taking my walk on Tuesday or Wednesday night, I overheard a youngish man introducing his infant son to an elderly couple, “Ben.  Benjamin, like Benjamin Franklin.”  Franklin was vegetarian for part of his life, as he says in The Autobiography of Benjamin Franklinuntil he wasn’t.  

of bread and beer | vegan gluten-free| gothic granola 
On to the beer.  What, you say, Q, you’re VGF and you don’t drink—what is this beer business?!  I may not drink but I don’t mind cooking with alcohol, as long as it’s vegan and gluten-free.  Ben Franklin said about beer, “I endeavor’d to convince him [a fellow workman] that the Bodily Strength afforded by Beer could only be in proportion to the Grain or Flour of the Barley dissolved in the Water of which it was made; that there was more Flour in a Penny-worth of Bread, and therefore if he would eat that with a Pint of Water, it would give him more Strength than a Quart of Beer.”

 

of beer and bread | gothic granola
 
I made beer bread to have my beer and eat it, too.  Unlike my brother’s friend Mikey C over on Hop, Collaborate, and Listen, I cannot give you an informed post about beer.  That being said, the taste of Anheuser-Busch’s gluten-free beer, Redbridge, isn’t bad.  It’s fruity, like sparkling cider; I’ve never drunk regular beer before so I can’t compare.  I saved myself a taste when I made beer bread yesterday by adding the water before adding the beer.  My dad had one and said it tasted sweeter than most beer.
 
I love my dad—when I arrived home, I found out he had already bought me a six-pack of Redbridge since I expressed a wish to have beer-braised onions on the grill at some point this summer.  Stopping at our local Shoprite liquors on the drive home yesterday (didn’t see anyone with whom I went to high school there), I bought alcohol for the first time when I purchased the Redbridge.
 
I was looking at the beer bread recipe in Laurie Sadowski’s The Allergy-free Cook Bakes Bread, but I noticed online most recipes are pretty standard—3 cups of flour, leavening, sugar in varying amounts, beer, and sometimes melted butter or margarine on top.  Here are my substitutions.
 
Beer Bread
Modified from Laurie Sadowski, “Hearty Beer Bread,” The Allergy-free Cook Bakes Bread (Summertown: Book Publishing Company, 2011), 52.
 
  • 1 1/2 cups GF oat flour
  • 1 cup sorghum flour
  • 1/2 cup teff flour
  • 1 teaspoon xanthan gum
  • 4 teaspoons baking powder
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons coconut sugar
  • dash cinnamon (optional)
  • dash cayenne (optional)
  • 4 ounces water
  • 12 ounces GF beer or cider (aiming for 16 ounces of liquid)
  • 3 tablespoons vegan margarine or coconut oil, melted
 
Preheat the oven to 375 degrees Fahrenheit. 
Grease a loaf pan (I used a 9*5” pan for a wide, flat loaf). 
In the bowl of a stand mixer, whisk together the dry ingredients. 
Pour in the water and beer and mix well (there’s no gluten to develop!). 
Transfer to the pan, smooth out the batter, and pour the melted margarine on the top.
Bake for 45-50 minutes or until the loaf passes the toothpick test. 
Let cool in the pan for 10 minutes before removing to a rack to cool completely.
 
of bread and beer | vegan gluten-free| gothic granola
 
This morning, I had toasted beer bread and topped it with margarine, cinnamon, flaxseeds, and maple syrup, which is an “adult” version of what I used to eat for breakfast when I was six or seven. 
  
of beer and bread | gothic granola
 
 
On our family trip to Vermont in 1997, we bought maple syrup (of course), and so I had real maple syrup on twelve-grain toast with butter and cinnamon-sugar for breakfast many times during second grade.  Knowing my mother, that wasn’t actual butter; it was probably margarine.  When the syrup ran out, I sometimes had toast with honey and margarine or “buttery spread.”  Fourteen years later, I nixed the sugar and added flax, soyoghurt, an orange, and wilted chard (from my grandparents’ garden).
 
For dessert today I made “beach cookies” or magic bars from Chef Chloe’s recipe.
 
beach cookies magic bars vegan gluten-free | gothic granola
 
Instead of the graham cracker-margarine crust, I used my standard crunchy piecrust with 1 cup of dates instead of 1/3 cup of raisins and 1 teaspoon cinnamon.
 
Just like my grandmother makes, ‘cept VGF.

2 Thoughts on “Of Bread and Beer

  1. Pingback: Detour | Another Beer Bread Variation | Gothic Granola

  2. Pingback: Querelous Quinoa Qualms | Front Porch Toast Bread | Gothic Granola

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