I offer lots of options for liquids to add; if you don't want sweet, don't
use the gingerale.
I originally used Coors ® Peak Gluten Free Lager * but since it's no longer available, either check my Gluten Free Beer Tasting Notes to find another option, or simply
use gingerale or root beer.
Not exact matches
If you choose to
use a liquid like club soda or
gingerale or gluten free beer, the dough will be more like batter and easier to mix, even with a whisk.
I did not have club soda or
gingerale on hand, but did have a bottle of Redbridge beer on hand, so I
used that.
Jules, this recipe is great
using Woodchuck Hard Cider (which is gluten free) instead of the beer /
gingerale!
What did you
use for the main wet ingredient (yogurt, milk, GF beer,
gingerale,...?)
I also like
using carbonated liquids in my yeast bread recipes where you want a higher rise: gluten - free beer, seltzer water or even
gingerale work nicely, but know that if the liquid has a taste, it will impart it in the recipe (which is why many people like seltzer water).
It's most likely due to the flours
used (the one pictured is
using my pre-mixed blend), but
gingerale can also make it darker.
My de-inflaming
gingerale uses coconut water which is rich in electrolytes and low in fructose.