My first attempt at Bread

So I'm definitely no expert when it comes to cooking but I'm not particularly crazy about the cost of a loaf of gluten free bread. So I guess you could say my New Years resolution was to figure out a way to make decent tasting and textured gluten free bread that was also reasonably priced!

I had gone on a website that offered a seemingly simple recipe for a gluten free bread but after a trip to the Bulk Barn and a few other stores and realizing that city wide there was an apparent shortage of Xantham gum, I decided that I'd look around the kitchen and figure out what I did have and see what I could make with it!

So my first attempt at bread does need work and I'm not sure I'd call it traditional bread but it does taste good so I'll give it that. lol. I'm open to suggestions. I followed a recipe for beer bread and substituted Lakefront New Grist beer for gluten beer. The recipe was found athttp://foodiefarmgirl.blogspot.com/2005/11/beyond-easy-beer-bread.html . I didn't add the cheddar because I was afraid if I messed up the recipe I'd also waste cheese on top of the expensive beer. lol.

Anyway here's my version of their recipe:

Gluten Free Beer Bread:
2 1/4 cups White Rice Flour
1 Tbsp granulated sugar
1 tsp salt
1 Tbsp baking powder (I used Magic because in Canada it's Gluten Free)
2 teaspoons dried dill weed

12 oz Lakefront New Grist Gluten free Beer

Glaze: 1 egg & 2 teaspoons water, beaten

1) Heat oven to 375°.

2) Combine flour, sugar, salt, baking powder, dill in a large mixing bowl.

3) Slowly stir in beer and mix just until combined. Batter will be thick.

4) Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

5) Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes.

6) Serve warm or at room temperature.