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Beer is a useful addition to gluten free fare. Beer helps baked goods rise, tenderizes meat, lends a deep flavour to vegan stews and gravies, and enriches chocolate-y desserts with its essence. Beer is also just plain fun to cook and bake with; it makes food better.
The recipes in Cooking and Baking with Gluten Free Beer enable you to enjoy beer round the clock, seven days a week, from breakfast through to dinner, dessert, and beyond. Whether you’re looking for traditional pub-fare, like bratwurst and sauerkraut, game day snacks like pretzels and cheddar dip, Sunday morning crepes and French toast, or entrees like steamed mussels and marinated chicken, there’s a little something for everyone. As a bonus, many of the recipes have vegetarian and vegan options.
Discover over 40 recipes and combinations such as:
* Muddled Meat Balls and their vegan counterpart, Tanked-Up Tofu Balls
* Rip-Roaring Rosemary Bread
* Plotzed Poor Man’s Pierogi
* Borracho Mexican Chocolate Cupcakes
* Off-Your-Face Apple Fritters
So why not crack open a six-pack and start cooking and baking with gluten free beer today?!
Danielle S. LeBlanc is the author of the allergy-free blog Poor and Gluten Free and two other cookbooks, Recipes for Unusual Gluten Free Pasta: Pierogis, Dumplings, Desserts and More! and Living with Oral Allergy Syndrome: A Gluten and Meat-Free Cookbook for Wheat, Soy, Nut, Fresh Fruit and Vegetable Allergies.
Brian Kolodzinski runs Gluten Free Home Brewing.org, a homebrew site and store dedicated to gluten free brewing.
