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.
I offer lots of options for liquids to add; if you don't want sweet, don't
use the gingerale.
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.