FeaturesJune/July 2014 Issue

Incredible Brew: Gluten-Free Beer Recipes

Cook and bake with gusto—and discover the amazing versatility of gluten-free beer.

Beer in glass photo by dymytro sukharevskyy/123rf

Beer in glass photo by dymytro sukharevskyy/123rf

Beer lovers, listen up! An overlooked ingredient is chillin’ in your refrigerator. Announcing the exciting culinary attributes of gluten-free beer.

Beer can add wonderful seasoning to nearly any dish and lend lightness to baked goods. Use it as a marinade, a basting sauce and a flavorful alternative for liquid in your recipes. The alcohol evaporates with heat, leaving only beer’s unique aroma and piquant flavor behind.

Making bread with gluten-free beer is a remarkable thing. Beer’s carbonation helps give the loaf an airy texture. Its tang adds a layer of complexity to the bread’s flavor that can’t be pinned to a beer taste, taking the loaf to a new level.

Experiment with dark beer, light beer, ales and lagers. As you use them,
you’ll determine which type you favor best in which recipes. Dark beer tends to work well with chocolate, for example.

Splash some gluten-free beer into your favorite dishes. Spice up your chili,
add zing to your steak sauce, give your biscuits a lift. And enjoy beer in these delicious recipes. Bottoms up!


Photo of pumpernickel beer bread by Jeff Rasmussen

Photo of pumpernickel beer bread by Jeff Rasmussen

Gluten-Free Pumpernickel Beer Bread

MAKES 1 LOAF

This recipe turns everything about gluten-free bread on its head—in the best possible way. The ingredients are crazy. The dough is wet. The loaf is huge and can be sliced thin. The bread is soft and pliable and stays that way for days. The eggs can be replaced in this recipe; see instructions below.

2 large eggs + 2 egg whites
3 tablespoons molasses, dark agave nectar or pure maple syrup
3 tablespoons olive oil
3 tablespoons apple cider vinegar
2 cups Gluten Free & More high- protein flour blend
1 cup gluten-free buckwheat flour
¼ cup milk powder of choice
3 tablespoons granulated sugar or coconut sugar
1 tablespoon unsweetened cocoa powder (not “Dutch”)
1¼ teaspoons sea salt
1 teaspoon baking soda
1 tablespoon caraway seeds, optional
1 teaspoon orange zest, optional
2¼ teaspoons (1 packet) rapid rise yeast
1¼ cups dark gluten-free beer

1. Generously grease one 9x5-inch loaf pan. Bring all wet ingredients, including eggs, to room temperature.

2. Mix eggs, molasses, oil and cider vinegar in a large mixing bowl.

3. Combine flour blend, buckwheat flour, milk powder, sugar, cocoa, salt, baking soda, caraway seeds (if using), orange zest (if using) and yeast in a separate bowl and whisk well.

4. Slowly stir dry ingredients into wet ingredients, adding gluten-free beer last while mixing. Continue to mix on medium speed until batter is smooth, about 3 to 5 minutes. Batter will be very wet, not like typical bread dough.

5. Pour batter into prepared pan. (Do not fill more than 2/3 full.) Cover with oiled parchment paper and let rise 45 minutes in a warm place. Watch to be sure loaf does not rise above the top of the pan.

6. Preheat oven to 350°F.

7. Place loaf in preheated oven and bake 35 to 40 minutes. Bread is done when the internal temperature is 205°F and a toothpick inserted into the center comes out clean.

8. Let loaf cool 5 to 10 minutes in the pan before removing to finish cooling on a wire rack. Slice when cooled. Store fully cooled loaf in a zip-top bag at room temperature.

Loaf yields 14 slices. Each slice contains 188 calories, 5g total fat, 1g saturated fat, 0g trans fat, 32mg cholesterol, 326mg sodium, 32g carbohydrate, 2g fiber, 5g sugars, 4g protein, 18 Est GL.

For Egg-Free Pumpernickel Beer Bread, combine 2 tablespoons flax meal with 6 tablespoons hot unsweetened applesauce. Mix well and let cool. Combine 1 tablespoon Ener-G egg replacer (ener-g.com) with 4 tablespoons warm water to make a paste. Combine with flax mixture and add to wet ingredients in Step 2 to replace the eggs.

Bread machine photo by joseelias/123rf

Bread machine photo by joseelias/123rf

Bread Machine Method for Gluten-Free Pumpernickel Beer Bread

1. Bring all wet ingredients to room temperature.

2. Whisk wet ingre-dients together and pour into the bread pan.

3. Whisk together dry ingredients (except yeast) in a separate bowl and pour on top of the wet ingredients in the pan.

4. Make a well in the center with your finger and pour in the yeast.

5. Set bread machine to gluten-free bread setting. If your machine doesn’t have a gluten-free setting, use “Dough” setting or a setting for mixing and rising only. Do not set for second rise or let the machine “punch down” the dough.

6. After rising, set machine to “Bake” for 60 minutes.

7. Remove the loaf only when the bread has reached an internal temperature of 205°F. If necessary, add bake time to the bread machine. Alternatively, finish baking the loaf in a 350°F preheated oven until done.

8. Leave bread in the pan for 5 to 10 minutes before inverting gently to remove. Finish cooling on a wire rack and slice when cooled.

9. Keep fully cooled loaf in a zip-top bag at room temperature.

This recipe for Pumpernickel Beer Bread makes a very large loaf. Set your bread machine to the 3-pound loaf setting. If your machine doesn’t have this setting, use the 2-pound loaf setting—but check to make sure the bread is fully cooked before removing it from the machine. At the 2-pound setting, the loaf may sink a bit in the middle due to its volume but when fully cooked, its crumb and texture are still excellent.


Photo of pizza slice by Jeff Rasmussen

Photo of pizza slice by Jeff Rasmussen

Gluten-Free Beer Pizza Crust

MAKES ONE 12-INCH PIZZA

Use this crust as your canvas. Top it with grilled veggies, taco filling, meat, cheese, herbs, channa masala—whatever you love. Don’t think of pizza as a treat anymore. With this delicious recipe, you can enjoy pizza whenever you like. The eggs can be replaced in this recipe.

1½ cups Gluten Free & More high- protein flour blend
3 tablespoons milk powder of choice
¼ teaspoon dried oregano
1-2 pinches garlic powder
½ teaspoon salt
2 egg whites, room temperature 2 tablespoons extra virgin olive oil, more for spreading on dough
½ teaspoon apple cider vinegar
½ cup gluten-free beer
2¼ teaspoons (1 packet) rapid rise yeast

1. Cover a pizza pan or baking sheet with aluminum foil. Generously grease the foil.

2. Whisk together flour blend, milk powder, oregano, garlic powder and salt. Set aside.

3. In a large mixing bowl of a stand mixer, combine egg whites, olive oil and cider vinegar. Mix on low speed, slowly adding dry ingredients. Gradually add gluten-free beer. Dough will be sticky and like a cake batter. Pour in yeast and beat on high for 2 minutes.

4. Spoon dough into the middle of prepared pan. Generously grease the palms of your hands with olive oil and spread the dough into a 12-inch circle, raising outer edges to create a rim. (Crust will rise, so spread dough fairly thin unless you want a really thick crust.)

5. Cover dough with greased waxed paper and let rise 30 minutes in a warm spot.

6. Preheat oven to 375°F.

7. Remove waxed paper and poke holes in crust with a fork. Place crust in preheated oven and bake about 15 minutes. (Baking times vary depending on pan size and thickness of crust.) When done, crust will have risen and will have just begun to brown.

8. Remove crust from oven. Spread with your favorite sauce and top with ingredients of choice. Return to preheated oven and bake an additional 20 minutes or until toppings are heated through and cheese (if used) is bubbling.

Pizza crust yields 8 slices. Each slice contains 141 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 174mg sodium, 18g carbohydrate, 1g fiber, 0g sugars, 4g protein, 12 Est GL.

For Egg-Free Beer Pizza, add 2 tablespoons arrowroot powder or cornstarch to dry ingredients in Step 2. Combine 2 tablespoons flax meal with 6 tablespoons hot water to make a gel; let cool. Use this mixture to replace the egg whites in Step 3.

TIP: You can freeze this crust to enjoy it later. Par-bake it as instructed in Step 7. Let cool, wrap in foil and freeze. When ready to use, preheat oven to 375°F. Remove crust from freezer and cover it with sauce and toppings. Bake until toppings are heated through and cheese (if used) is bubbling.

Bartender, Is That Beer Gluten-Free?

Distilling the Label. The next time you’re looking for a gluten-free brew, it may or may not say “gluten-free” on the label. If your beer does, it was made with grains that do not contain gluten. Therefore, the beer naturally contains less than 20
ppm gluten.

If you see a beer that claims to have been “crafted, processed or treated” to remove the gluten, you’ll also see a required statement that it was made with a grain that contains gluten and that the remaining gluten content cannot be verified.

Manufacturers of these “gluten-removed” beers are pushing hard for broad scientific acceptance of testing methods they claim demonstrate that their processing removes gluten to below 20 ppm. The FDA is expected to propose regulations that specifically address fermented or hydrolyzed products like these. Expect more news on labeling gluten-free beer to come.

 


Photo of beer chowder by Jeff Rasmussen

Photo of beer chowder by Jeff Rasmussen

Gluten-Free Vegetable & Beer Chowder

SERVES 6

Gluten-free beer rounds out the savory flavor of this very thick and hearty dish. Add more vegetable broth or water for a thinner stew.

2 pounds (3 large) russet potatoes
4 cups gluten-free vegetable broth
1 tablespoon stone-ground mustard or Dijon mustard
1 cup diced carrots (about 2 carrots)
¾ cup diced celery (about 2 large stalks)
1 cup chopped mushrooms
1 bunch of bok choy, stems and greens diced and separated
1 leek, thinly sliced into rounds, discard green top
12 ounces gluten-free beer
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
-Sea salt and freshly ground pepper, to taste

1. Peel potatoes and dice into ½-inch cubes. Place potatoes and vegetable broth in a large stock pot and bring to boil. Cover and reduce heat to simmer 15 minutes or until potatoes are fork-tender. Stir in mustard.

2. Purée mixture lightly with an immersion blender, leaving some potato chunks. Alternatively, remove half the mixture to a blender and carefully process; return to pot.

3. Add carrots, celery, mushrooms, bok choy stems and leeks. Increase heat to medium-high and cook 5 minutes or until leeks are soft.

4. Add gluten-free beer and bring to a boil. Reduce heat to a simmer and add thyme, sage and rosemary. Add salt and pepper, to taste. Cook uncovered until soup thickens to your liking. Stir in bok choy leaves and serve.

Each serving contains 226 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 255mg sodium, 46g carbohydrate, 6g fiber, 5g sugars, 7g

Photo of beer brownie by Jeff Rasmussen

Photo of beer brownie by Jeff Rasmussen

Gluten-Free Chocolate Beer Brownies with Salted Caramel Topping

MAKES 16 TO 20 BROWNIES

These brownies have a paper-thin, slightly crispy crust with a chewy, moist center. Dark gluten-free beer adds a subtle flavor that’s notably decadent. Drizzle with Salted Caramel Topping for a mouthwatering treat. For best results, do not replace the eggs in this recipe.

2 squares (2 ounces) unsweetened baking chocolate
½ cup semisweet chocolate chips
½ cup (1 stick) unsalted butter or dairy-free alternative
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
¼ cup gluten-free dark beer
1 cup Gluten Free & More high-protein flour blend
½ teaspoon salt
1 teaspoon baking powder

1. Preheat oven to 325°F. Place parchment paper or aluminum foil in an 8x8-inch baking pan to cover the bottom and go up the sides. If using aluminum foil, lightly spray it with cooking oil. (This step helps you remove baked brownies from the pan and makes clean-up easier.)

2. Create a double boiler by filling a medium pan with 1 inch water and placing a slightly smaller pan directly over it. Boil water in the bottom pan and reduce heat to low-medium. Place chocolate, chocolate chips and butter in top pan over the simmering water. Stir until ingredients melt. Remove from heat.

3. Whisk sugar and vanilla into chocolate mixture. Stir in eggs, one at a time. Add gluten-free beer, whisking until mixture is completely smooth.

4. In a large bowl, whisk to combine flour blend, salt and baking powder. Stir in melted chocolate mixture until combined.

5. Pour batter into prepared pan. Place in preheated oven and bake 35 to 45 minutes or until a toothpick inserted in center comes out with a few wet crumbs.

6.
Cool in pan on a wire rack for 5 minutes. Lift brownies from pan by pulling up on parchment paper or foil. Cool completely on rack.

7. Cut brownies into squares with a clean knife. Drizzle with Salted Caramel Topping.

Salted Caramel Topping

MAKES 1 CUP

Wash your saucepan immediately after cooking this topping to remove any remnant of caramel. Once hardened, it sticks to the pan, making it difficult to remove.

1 cup canned coconut milk (at least 12 grams fat)
9 tablespoons brown sugar
5 tablespoons butter or dairy-free alternative
¼ cup pure maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon sea salt

1. Thoroughly shake can of coconut milk. Pour milk into a small saucepan and add brown sugar, butter and maple syrup. Heat over medium heat, stirring until mixture begins to boil. Then stop stirring and let mixture cook.

2. Place a candy thermometer into hot mixture, checking periodically to make sure the temperature does not exceed 225°F. It takes at least 10 to 15 minutes to reach this temperature.

3. Remove from heat and stir in vanilla and sea salt.

4. Drizzle topping over brownies in a cross-hatch design.

Each brownie with topping contains 246 calories, 15g total fat, 9g saturated fat, 0g trans fat, 41mg cholesterol, 121mg sodium, 27g carbohydrate, 1g fiber, 19g sugars, 2g protein, 15 Est GL.

Jules Shepard (julesglutenfree.com) is author of Free for All Cooking; The First Year: Celiac Disease and Living Gluten-Free and Nearly Normal Cooking for Gluten-Free Eating.

 

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