The Best Gluten Free Bread: Smoked Gouda + Jalapeno Beer Bread

• Vegetarian

• Produce

  • 2 Jalapenos

• Baking & Spices

  • 3 cups All purpose gluten free flour
  • 2 tsp Rapid-rise yeast

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 cup Gouda cheese, smoked

• Beer, Wine & Liquor

  • 1 12 ounce gluten free beer, gluten free

• Liquids

  • 1/4 cup Water

Found on maebells.com

Description

Ingredients

• 3 cups all purpose gluten free flour (I use cup4cup brand)
• 1/4 cup warm water
• 2 teaspoons rapid rise yeast (one 3/4 ounce package)
• 1 12 ounce gluten free beer (I used Redbridge)
• 1 cup smoked gouda cheese, cubed
• 2 jalapenos, seeded and diced
• 2 teaspoons olive oil

Directions

• In a small bowl or measuring cup combine the very warm water and the yeast, mix well and let sit for about 5 minutes until little bubbles form.
• In a large mixing bowl combine the flour, yeast, and beer. Mix well until a thick, sticky dough forms. (This is easiest if using an electric or stand mixer)
• Add the cubed cheese and the diced peppers. Stir so they are evenly distributed.
• Cover dough and let sit for at least four hours.
• When ready to bake place dutch oven with lid in the oven and preheat oven to 425 degrees.
• Dump dough out onto a well floured sheet of wax paper and form into a ball.
• When oven is up to temp remove dutch oven and spray well with cooking spray (bottom and sides) and add one teaspoon of olive oil.
• Pick up the sheet of wax paper with the dough and carefully slide it into the dutch oven.
• Drizzle last teaspoon of olive oil over the top.
• Place lid on oven and bake for 20 minutes covered.
• Remove lid and bake for 10 more minutes.