Gluten-Free Beer Bread With Vegan White Cheddar

February 16, 2022
For a long time now I wanted to learn to bake bread but the fact that I have celiac disease always made me shy away from the experiment. I remember when I used to live "normal"—not knowing about the condition I was born with—I had quite a few tries with homemade bread but it never turned out great. So I didn't believe in myself enough to try to make a gluten-free bread at home. Isn't it so much more convenient to buy it at the stores? And anyways I don't eat much bread so it would go to waste on me... but as the prices grow higher and the more I return to my roots (meaning I make more things by myself—like jams, marmalade, pickles, etc..) and I plan on starting my own garden soon, growing my own veggies, fruits and herbs, it's time to learn to make a good bread. Gluten-free, of course. The challenge just makes it more exciting now.

This recipe is really simple and easy, but the gluten-free beer and the vegan white cheddar makes it interesting.
gluten free vegan cheddar bread with a knife

Gluten-Free Beer Bread With Vegan White Cheddar

Recipe Type: Appetizers Sandwiches
utensils YIELDS 1 loaf
herb graphic for recipe card
  • 3 cups gluten free flour blend
  • 3 ts baking powder
  • 1 ts salt
  • 120g vegan white cheddar
  • 300 ml gluten free beer
  • to top the bread unsalted vegan margarine or butter
        graphic for recipe card


1. Preheat the oven to 200°C.

2. I used a baking tray and covered the bottom with baking paper but you can grease/oil out any form you like.

3. In a large bowl, sift together the gluten free flour blend, baking powder and salt.

4. Stir in the grated vegan white cheddar.

5. Pour in the gluten free beer and stir until a batter forms. It will be thick.

6. Spoon the batter in the form or loaf pan you chose for this reason.
Place little chunks of the margarine over the top so it will melt and make the top of the bread really crunchy.

7. Bake for 50 to 55 minutes, or until the bread is golden brown and set in the middle.

8. Remove the pan from the oven and let cool for about 30 minutes.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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