Hey, folks, I missed posting this last week. Very busy few days for me and this week isn’t much better. But I wanted to share this recipe with you for Guinness Beer Bread. When I made this, I used CarbQuick for all the flour needed in it. You can use other low carb flour types or baking mixes. Almond flour and coconut flour may not hold together as well, but will probably require another egg to bind it.

This bread has a biscuit quality to it and is heavier which makes it great for soaking up sauces and gravies. Even though Guinness is a strong stout, the flavor is fairly mild in the bread. Beer acts as a rising agent when making bread, replacing yeast. Even at that, I would like to see a taller loaf that comes closer to one made with wheat flour.

I will be trying another version of beer bread in a few months as we get to soup season (aka late fall and winter), so look for that in October or November.

Low Carb Guinness Beer Bread

4 cups CarbQuick
2 tablespoons Gluten Flour (optional)
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons  sugar substitute
12 ounces Guinness stout
2 eggs, slightly beaten

Preheat oven to 375 degrees (F.)

Prepare a standard (9x5x3-inch) loaf pan by lining the bottom with parchment paper or greasing. I used a copper pan that has a lift plate in it and put parchment over the top to ensure easy removal.

In a large bowl, add the flour, baking powder, sugar substitute, and salt. Stir together to mix before adding the Guinness and eggs. Use a wooden spoon to stir the liquid into the flour until it is just blended. The dough will be lumpy.

Pour the dough into the loaf pan and smooth it to make it even. Bake for 65 to 70 minutes until the top is golden brown and the top is firm.

Let cool a few minutes, then turn on a wire rack to cool. Serve while still warm. You can keep this in the ‘fridge for about a week.

Makes 16 to 18 slices.