Tag Archive for: Gluten-Free Recipe

Are you looking for a gluten-free recipe that will warm you up on a cold winter day? Whip up one of these gluten-free chilis, grab a New Planet Beer, and you’re all set for a relaxing night in.

Two Bean Beef Crock Pot Chili


  • 1 lb ground beef
  • 2 cans precooked beans, drained
  • 3 to 4 cans diced canned tomatoes with liquid (or plain tomato sauce, or mixture of both)
  • 1 large white onion, diced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Cumin, approximately 2 teaspoons or to taste
  • Chili powder to taste, approximately 1/4 cup
  • 1 teaspoon sugar, optional
  • Garlic powder to taste
  • Garlic salt, optional
  • Cayenne pepper, approximately 1/2 teaspoon or to taste


  1. In a nonstick skillet, cook onions in olive oil until softened; add to crock pot. Please note that it’s important to cook down onions before adding in tomatoes, which could hamper cooking.
  2. Add in all other ingredients, then break beef up with spoon. Cook on medium-high for 4 to 6 hours or until beef is cooked thoroughly. Stir every so often. Makes approximately 8-12 servings.

Adapted from Jenn’s Menu and Lifestyle Blog.

Butternut Squash and Turkey Chili


  • 2/3 tbsp olive oil
  • 1/3 onions, chopped
  • 2/3 clove garlic cloves, minced
  • 1/3 lb turkey breast, ground
  • 1/3 lb butternut squash, peeled, seeded, and cut into 1-inch dice
  • 1/6 cup chicken broth
  • 1 1/2 oz green chilis, chopped
  • 9 2/3 oz petite tomatoes, diced
  • 5 oz kidney beans with liquid
  • 5 1/6 oz white hominy, drained
  • 2 2/3 oz canned tomatoes, sauce
  • 1/3 tbsp chili powder
  • 1/3 tbsp ground cumin
  • 1/3 tsp garlic salt


  1. Heat olive oil in large pot over medium heat. Stir in onion and garlic; cook and stir for 3 minutes.
  2. Add in turkey, then stir until crumbly and no longer pink.
  3. Add in butternut squash, chicken broth, tomatoes, green chilies, tomato sauce, hominy and kidney beans, then season with chili powder, cumin and garlic salt. Bring to a simmer, then reduce heat to medium-low. Cover and allow chili to simmer for about 20 minutes, or until squash is tender. Makes approximately 4 servings.

Adapted from Yummly.

The Holidays are in full swing… and while the strands of lights, wreaths and decoration exude the warm feeling of Holiday cheer, the ginger bread houses, stuffing, breads, and winter ales can make the festive gatherings a very un-merry time for those with gluten sensitivities and celiac.

We don’t want any of our fans left out in the cold.  Below are some excellent gluten-free holiday suggestions to compliment an ice cold glass of New Planet Beer.

Pumpkin potato gratin & mushroom swiss chard from Chef Joseph George


  • 1 quart heavy cream
  • 1 16oz. can pumpkin puree
  • 8 peeled potatoes
  • 1 T. nutmeg mixed with 1 T. cinnamon
  • Salt and pepper
  • 1 pound grated parmesan Reggiano


Grease a 9×13 baking pan.  In a small container, mix pumpkin puree, cream and cinnamon mixture.  On a mandolin, slice potatoes very thin, layer potato, cream mixture, salt and pepper then parmesan.  Continue again until pan is full to the top.  Bake covered at 350 degrees for 45 minutes (or until soft all the way through), bake uncovered for an additional 10 minutes until golden brown.  Let rest at room temperature for 15 minutes before cutting.

Mushroom Braised Swiss Chard


  • 8 stalks Swiss chard – julienned
  • 4 pints button mushrooms – sliced
  • 3 peeled shallots – diced
  • 1 bunch fresh thyme
  • 1 head garlic cut in half
  • Salt and pepper
  • 12 oz. white wine
  • ½ pound butter
  • Juice of 2 lemons

In a medium rondo pan, place mushrooms, shallots, thyme, garlic, wine, butter and lemon cook on medium heat covered for approx. 15 minutes.  The mushrooms should release a good amount of liquid, at this time, add the Swiss chard and simmer for 5-7 minutes covered.  Strain and serve.

Cut potato gratin into squares, place over braised Swiss chard/mushroom mixture.  Garnish with fried onions, shaved Reggiano or fresh vegetables.

Recipe provided by: My Kids Eat Squid

Gluten Free Gingersnap Cookies from Gluten-Free Goddess

Ingredients: Preheat the oven to 350 degrees F.

  • 1 cup sorghum flour (also called jowar flour)
  • 1 cup tapioca starch/flour
  • 1/2 cup Bob’s Red Mill Hazelnut Flour or Almond Flour
  • 1 cup light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • 1 1/4 teaspoons xanthan gum
  • 1 teaspoon baking soda

Whisk together the dry ingredients in a large mixing bowl.

Add in:

  • 1/2 cup Spectrum Organic Shortening
  • 1/4 cup unsulphured molasses

Use a whisk attachment or pastry cutter to cut in the shortening and molasses. The mixture will be sandy and crumbly.

  • Add in one tablespoon at a time: 4 tablespoons coconut milk

Bake in the center of a preheated oven for 8 to 10 minutes.

Repeat the process for the remaining cookie dough.

Makes 3 to 4 dozen cookies, depending upon the size of the cut-outs.

Recipe provided by: Gluten Free Goddess

Enjoy and Happy Holidays from New Planet Beer!

Holiday season is not always the most fun when you are gluten-free. Big family get-togethers, potlucks, stuffing, gravy, and of course…desserts.  Luckily with New Planet Beer you are now able to partake in the drinking festivities, and with the great recipe below you’ll be able to enjoy a common Thanksgiving treat with an extra gluten-free twist.

3R Raspberry Ale Cranberry Sauce

  • 1 (12 oz.) bag whole cranberries
  • 1 cup New Planet 3R Raspberry Ale
  • ¾ cup sugar
  • ¼ cup honey
  • 1 cinnamon stick
  • A few cloves
  • Zest from one orange
  • Pinch salt

Gluten Free BeerIn a large saucepan, add 3R Raspberry Ale, sugar and salt and bring to a boil over medium-high heat, stirring until the sugar has dissolved, about 4 minutes. Add the honey, zest, cinnamon, cloves and cranberries; reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Serve immediately or chill until ready to serve.

Cheers to a  wonderful Thanksgiving!

What goes well with World Cup Soccer? Gluten-Free Fish & Chips and of course New Planet Beer’s Tread Lightly Ale. I’ve been wanting to experiment with making gluten-free beer battered fish ever since learning that Udi’s Café in Grandview serves a Fish & Chips made with Tread Lightly Ale (as well as fantastic gluten-free pizza, and sandwiches).

So after searching around a bit I decided to use this adapted recipe from COOKS.COM.


Adapted From COOKS.COM

  • 2 lbs fish fillet (any white fish, but cod is more authentic)
  • 1 cup rice flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ½ tsp dill weed
  • ¾ cup New Planet’s Tread Lightly Ale
  • 2 eggs

  1. Preheat oven to 250°F. Gently wash the fish in cold water, make sure to pat the fillets dry with plenty of paper towels. For large fillets, you may want to cut the fish into smaller pieces.
  2. Mix dry ingredients in a large bowl. Mix beer and eggs separately then stir into dry ingredients, mix until smooth. Place fish fillets in batter mixture; coat well, and let stand for 10-15 minutes.
  3. Heat oil to 350°F; gently place small batches of fish in oil to avoid dropping the oil temperature. Fry until golden brown, about 5 to 8 minutes, turning the fillets regularly to prevent scorching the batter. Remove fish to paper towels to drain excess oil. Keep warm in oven until all the fish are cooked.
  4. For a more authentic fish, use cod and skip all the seasoning except the salt. However, spices give the batter a little more flavor than the beer alone would. This batter works well with all kinds of fish and shrimp. If you want to eliminate the beer, try using milk.

It took a while to fry each of the pieces individually so it helps to have a low heat oven to keep the fish warm. We used Grapeseed Oil as it has a high flash point and good fats. We served it with red potato “chips” and some over cooked broccoli (appropriately British). The taste was subtle but enjoyable. Pedro commented he hadn’t had breaded fish in probably 10 years. We did use Atlantic Cod which turned out to be quite expensive (over $14.00/lb) but amazingly light and flaky. Most interesting was the fish tasted even better the next day cold!

Which brought up a question of why use beer in batter in the first place? We guessed that it might have to do with the British traveling to their colonies and using beer for cooking because it was safer than water. A search on Wikipedia instructs:

UK chippies traditionally use a simple water and flour batter, adding a little bicarb soda (baking soda) and a little vinegar to create lightness as they create bubbles in the batter. Other recipes may use beer or milk batter, where these liquids substitute for water. The carbon dioxide in the beer lends a lighter texture to the batter, and also an orange color. A simple beer batter might consist of a 2:3 ratio of flour to beer by volume. The type of beer makes the batter taste different: some prefer lager whereas others use stout and bitter. In all cases, the alcohol itself is cooked off, so little or none remains in the finished product.

Given that  Tread Lightly Ale is a light tasting beer, that is probably the reason for our subtle tasting beer batter. Next time we hopefully will have our hoppier beer available and I will give it a try. Have you tried a gluten-free beer batter recipe?  What is your favorite recipe to cook with using beer?

By Seneca Murley, co-founder of New Planet Gluten-free Beer Company