Beer Bread (Vegan, Soy-Free)


This recipe was brought to light from No Whey, Mama

“It looks as if the make-your-own self-rising flour measurements are 1 cup flour + 1 teaspoon baking powder + 1/2 teaspoon salt = 1 cup self-rising flour. I’m going to try to make my own self-rising whole wheat flour and see how it turns out.

Since the Rolling Rock buyout, I’ve changed my Pennsylvania beer allegiance to Yuengling. When I made the bread this weekend, I used Yuengling Black & Tan, which gave it an enjoyably bitter beer flavor.”

– she later noted a lighter beer would be best if this bread will be served to kids.  Never fear, the alcohol is baked away!



  • 3 cups self-rising flour
  • 3 tablespoons sugar
  • 12 ounces of beer


Preheat oven to 375 degrees. Spray a loaf pan with cooking spray. Mix all the ingredients together. Pour into the loaf pan and bake for an hour.

You can also mix in herbs or sesame seeds or whatever you want.


About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I tried to make the self rising flour with whole wheat flour and it didn’t turn out well. I ended up with a brick instead of bread. I’m going to see if I can buy whole wheat self rising flour and try it again because it smelled awesome.

    • Yes, you would need to add leavener (to replace the “self-rising” aspect) regardless of what flour you use if you are substituting self-rising. From there, I recommend white-wheat flour if you are trying to go whole grain. It is still 100% whole wheat, but is a softer strain of wheat that rises better.

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