White Cheddar & Herb Beer Bread {gluten free}

INGREDIENTS

2 1/2 cups

Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma

1 tbsp

baking powder, preferably aluminum-free

1 1/2 tsp

baking soda

1 tsp

kosher salt

1 1/2 tsp

dried sage leaves

3/4 tsp

dried thyme leaves

1 1/2 cups

Bard’s Sorghum Malt Beer, freshly opened

2 tbsp

honey

1 cup

or 113 grams) finely grated white Cheddar cheese

2 tbsp

unsalted butter, melted, plus extra for greasing loaf pan