Instructions

1. Preheat the oven to 375 degrees F. Lightly oil an 8 1/2-inch by 4 1/2-inch loaf pan.
2. Put the sorghum flour, quinoa flour, tapioca flour, baking powder, xanthan gum, sugar, and salt in a large bowl. Whisk to combine. Stir in the Mega Chunks, coating to mix with the flour mixture.
3. Make a well and pour in the beer the oil. Mix until combined.
4. Use a rubber spatula to scrape the mixture into the prepared pan. Smooth evenly.
5. Bake on the middle rack for 45 to 50 minutes, until golden brown and a toothpick inserted in the center of the loaf, comes out clean.
6. Let cool in the pan for about 10 minutes, then transfer to a wire rack. Let cool at least 60 minutes before serving. Serve warm or at room temperature, and store leftovers in an airtight container for up to 2 days at room temperature.