Celebrate National Pizza Week

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In honor of National Pizza Week, New Planet Beer wanted to make sure our fans were fully equipped to celebrate. Enjoy this gluten-free pizza recipe from our friend Carol Fenster, author of Gluten-Free 101 (Savory Palate, 2010) and the online weekly cookbook and meal planning service at www.GfreeCuisine.com.

Pizza just naturally goes with beer. This easy gluten-free crust will please the most discriminating palates and can be served to everyone, whether they’re gluten-free or not. Use whatever toppings you like. The sauce is especially good for gluten-free pizza because it is quite thick and won’t make the crust soggy.

Makes a 12-inch pizza

CRUST

  • 1 tablespoon active dry yeast
  • 3/4 cup warm milk of choice (110 degrees)
  • 1 teaspoon sugar
  • 2/3 cup brown rice flour, plus extra for sprinkling
  • 1/2 cup tapioca flour
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon olive oil
  • 1 teaspoon cider vinegar

PIZZA SAUCE

  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon garlic powder or 1 garlic clove, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • Your favorite pizza toppings

SAUCE

Combine ingredients in small saucepan. Simmer 15 minutes. Makes about 1 cup—enough for 12-inch pizza.

CRUST

  1. Preheat oven to 400ºF. Dissolve yeast and sugar in warm milk for five minutes. In food processor, blend all crust ingredients, including yeast mixture, until soft dough forms.
  2. Put mixture on greased 12-inch nonstick (gray, not black) pizza pan. Liberally sprinkle rice flour onto dough; then press dough into pan with hands, continuing to dust dough with flour to prevent sticking. Make edges thicker to contain toppings.
  3. Bake pizza crust 10 minutes. Remove from oven. Add sauce and toppings to crust. Bake another 20 to 25 minutes or until top is nicely browned. Cool, then cut into 6 slices and serve.

Get Ready For Kickoff

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Gluten Free BeerThe first part of the year brings football craziness. The NFL Playoffs start this weekend, the College National Championship is held on Monday, January 10th and the Super Bowl is on Sunday, February 6th. Don’t be on the sidelines without your gluten-free football watching essentials. Here are 10 gluten-free munchies to add to your shopping list.

  1. The Gluten-Free Bistro Pizza
  2. Corn tortillas with hummus, black bean dip or salsa
  3. Smoked salmon on rice crackers
  4. Edamame
  5. Air popped popcorn mixed with garlic salt and pepper
  6. Mix a bowl of trail mix – raw cashews, raisins, almonds, hazelnuts, dark chocolate chips
  7. Honey crisp apple slices and peanut butter
  8. Sliced deli meat and avocado on a brown rice tortilla
  9. Baked sweet potato with ricotta and sauteed chard or spinach
  10. New Planet Beer – Tread Lightly Ale or 3R Raspberry Ale

Tell us who you are cheering on and why and have a chance of winning a sample of our new beer out later this month – Off Grid Pale Ale.  Leave your comment below. Please limit one comment per person.



A Gluten-Free Holiday

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

Ingredients

  • 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

Directions

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

Ingredients

  • 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

Directions
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.

Assembly
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!





A Gluten-Free Halftime: Recipe 2

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Make your football festivities gluten-free friendly. Gluten-free food + gluten-free beer = a good time! Here is one of our favorite recipes for finger eating football fun, provided by Gluten-Free Goddess.


Nachos Fabuloso Recipe

Your shopping list:

  • 3 heaping cups organic blue corn tortilla chips
  • 3 heaping cups organic yellow corn tortilla chips
  • Extra virgin olive oil, as needed
  • 4 oz. Cheddar or Jack cheese, shredded
  • A big handful of organic sweet grape tomatoes, halved
  • 3 tablespoons chopped pickled jalapenos, or chopped mild green chiles
  • Good chili powder or chipotle powder, to taste
  • Chopped fresh cilantro or parsley, if desired
  • Optional for carnivores- Add pieces of cooked chicken, turkey or grass fed ground beef.

Make it just right:

  1. Preheat the oven to 425 degrees F. Line a large roasting pan with foil or parchment paper.
  2. Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil [to be truly decadent a la Rocco, pour the chips into a bowl first, drizzle with olive oil, and toss well to coat evenly].
  3. Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapenos, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of spice, to taste, and chopped cilantro, if desired.
  4. Bake for about seven to ten minutes, or so, until the cheese has melted and the nachos are happy and sizzling.
  5. Crack open some crisp and cold New Planet Gluten-Free Beer, and enjoy!



Gluten-Free Friendly Restaurant of the Month: 4580

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Eating at restaurants can be an arduous activity for those wishing to follow a gluten-free diet. However, it doesn’t mean you can’t enjoy the ambiance of your favorite restaurant or bar. Restaurants are increasingly aware of the gluten-free community and are improving their menus to accommodate their clientele.

Right here in Colorado many restaurants already offer a wide array of gluten-free options.  At New Planet Beer we are trying our hardest to make our beer widely available in restaurants and bars across the state. Each month we’ll feature a gluten-free friendly restaurant…..that serves New Planet Beer of course!

4580

Restaurant 4580, located on Broadway in North Boulder, offers a great selection of gluten-free entrees and appetizers, more than half of their menu is gluten-free, including items like “Butternut and White-Bean Hummus” and “Wild Mushroom Risotto.” Or try the 4580 burger on a gluten-free bun and order Tread Lightly Ale to wash it down.

They have a great bar, and on Sunday nights it’s happy hour all night long, which means $2.50 New Planet Beer all night long!

If you are looking for a great gluten-free friendly restaurant that supports the gluten-free community, local farmers and businesses, this is a great choice.

Naturally Gluten-Free and Delicious

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It’s our goal as a company, not only to bring our fans and fellow beer drinkers the best tasting array of gluten-free beers available, but also, to be a resource to our community.

There can be a lot of hesitation when starting a gluten-free diet. It’s incredible how many items contain gluten.  It may seem a daunting task, but it doesn’t need to be. In fact there are plenty of grains and carbohydrates that are naturally gluten-free and most of them contain more nutrients compared to the ones with gluten!

Our favorite naturally gluten-free foods (part 1):

  1. Brown Rice – packed with essentials like manganese, fiber, essential fatty acids and fiber. It has been shown to reduce the risk of heart disease, and has been tied to weight loss.
  2. Quinoa – the Super Crop: loaded with protein, 9 essential amino acids and is a good source of magnesium, which can help reduce migraine headaches.
  3. Almonds – another high protein seed, almonds have been shown to lower LDL cholesterol, reducing likelihood of heart disease and weight gain.
  4. Millet – grown locally in Colorado, Nebraska, Wyoming area, it is a non acid-forming food which means it’s easy to digest.  Loaded with phosphorus, magnesium and manganese.
  5. Sorghum – The main ingredient in New Planet Beers!  Is a popular substitute for flour and is full of protein.

3R Raspberry Ale Cranberry Sauce

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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!


A Gluten-Free Halftime: Recipe 1

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Football has seemingly taken over the television, and beer, generally in large quantities, is the ideal drink of choice. While many of you are now aware of New Planet Gluten-Free Beer, you may still be searching for that perfect game time snack to compliment your delicious, gluten-free brew.

Of course there are corn chips. While most are gluten-free, not all are, so it is best to read the labels. The full line of salsas and corn chips from Green Mountain Gringo are gluten-free and are absolutely delicious.

But halftime calls for more than just chips and salsa. We’ll be posting a series of gluten-free snacks to go with your ice cold Tread Lightly Ale throughout the football season. Here is the first one to add to your mix – Artichoke and Roasted-Pepper Dip.

Artichoke and Roasted-Pepper Dip

You’ll have some dip left over for impromptu entertaining–try it with raw vegetables, pita chips, or plain crackers. It also makes a delicious sandwich spread.

Yield: 2 servings (serving size: 1 artichoke and 1/3 cup dip)

Ingredients

  • 2  red bell peppers
  • 2  artichokes (1 pound)
  • 12  cups  water
  • 3  lemon slices
  • 1  bay leaf
  • 2  teaspoons  olive oil
  • 2  teaspoons  Dijon mustard
  • 1  teaspoon  red wine vinegar
  • 1/4  teaspoon  dried fines herbes
  • 1/8  teaspoon  black pepper
  • 1  tablespoon  finely crumbled feta cheese
  • 1/2  teaspoon  capers

Preparation

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and set aside.
  3. Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven. Add artichokes; cover, reduce heat, and simmer 25 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside.
  4. Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth. Combine bell pepper mixture, fines herbs, and black pepper. Spoon 2/3 cup into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.

Leslie Revsin, Cooking Light, DECEMBER 2000

Gluten-Free Pumpkin Heaven

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Fall is in full force here in Boulder, CO. The trees have taken on their fall colors, jack-o-lanterns are appearing on all the doorsteps, and the grocery stores are overflowing with treats for Halloween and of course, pumpkin is now the main ingredient in everything from pie and bread to coffee and ice cream.

Pumpkin is an incredibly versatile ingredient. Here are a few of our favorite gluten-free recipes to calm the pumpkin craving. And don’t forget to grab a six pack of New Planet Tread Lightly Ale to go along with all of your fall festivities!


Pumpkin Bars

Ingredients

  • ½ cup pumpkin puree
  • ½ cup agave nectar
  • 2 eggs
  • 1 cup blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

Directions

  1. In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
  2. Pulse dry ingredients into wet for a full minute, until well combined
  3. Pour batter into a greased 8×8 baking dish
  4. Bake at 350° for 30-35 minutes
  5. Serve naked or with whipped cream

by Elanas Pantry

Super Soft Pumpkin Cookies with Chocolate Chips and Pecans

Ingredients

  • 2 cup All Purpose Guten-Free Flour
  • 1- 1/2 teaspoons baking powder
1 teaspoon baking soda
  • 1/2 teaspoon salt
1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup canola oil
1 can of canned pumpkin puree
  • (15oz)
1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 3/4 chopped walnuts or pecans

Directions

  1. Preheat the oven to 325 degrees. Lightly grease 2 baking sheets with butter or oil.
  2. Stir the flour, baking powder, baking soda, salt and spices together in a mixing bowl and set aside.
  3. In a large bowl using an electric mixer or using a standing mixer, beat the eggs and sugar on medium speed until smooth, about 1 minute. Add in the oil, pumpkin, and vanilla and mix on low speed until blended. Mix the flour mixture to incorporate it into the wet mixture. Stir in the chocolate chips and nuts by hand.
  4. Scoop spoonfuls of the dough onto baking sheets, spacing the cookies at least 2 inches apart. About 1/4-cup per scoop.
  5. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out clean, about 18 minutes.
  6. Let them cool on the sheet for a few minutes before transferring to a rack to cool completely. If you want some added decadence, make the brown-sugar glaze.
  7. Glaze (optional)
  8. Boil 1.5 tbs butter, 2 tbs milk, and 1/4 cup brown sugar. Cool slightly then add 1/2 tsp vanilla extract and 1/2 cup powdered sugar and whisk together. Drizzle on pumpkin cookies.

by The Gluten Free Bistro

Gluten-Free Pumpkin Pie

Ingredients

  • 1 (14 or 15-oz) can pumpkin
  • 1- 1/2 cups plain hemp milk or vanilla almond milk, or coconut milk
  • 2 teaspoons bourbon vanilla
  • 2 tablespoons light olive oil
  • 1 tablespoon Ener-G Egg Replacer
  • 3/4 cup organic light brown sugar
  • 1/2 cup Arrowhead Mills buckwheat flour (or see tips below)
  • 2 tablespoons tapioca starch/flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon or pie spice
  • 1/2 teaspoon nutmeg

Directions

  1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
  2. I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don’t have a food processor, a macho stand mixer will work
  3. Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
  4. Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet.

by Gluten Free Goddess


3R Raspberry Ale Complements a Number of Foods

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3R Raspberry Ale is great! But… what foods should I pair it with?

At New Planet Beer we really enjoy pairing great food with great beer. In the past we have shared a beer-battered fish and chips recipe with you and plan on continuing the trend of suggesting gluten-free recipes that incorporate or can be served to complement New Planet Beer’s different styles.

The word is spreading about 3R Raspberry Ale. Its refreshing and crisp ale-like taste, complemented by pureed Oregon raspberries, makes it the perfect summer treat. But what kinds of foods can be served with 3R Raspberry Ale to deliver maximum flavor and enjoyment? The right pairings definitely bring out the best flavors in both the food and the beer, so smart decisions about what you serve can make you the life of the party. We researched suggested food pairings for beer styles similar to our 3R Raspberry Ale and here are some of our findings:

  • Fruitier pale ales complement cuts of meat quite nicely. Choose lamb or beef for the best pairing, but other meats will work as well if they are broiled or grilled.
  • Fish and other seafood can be paired as well, but make sure to choose a strong-flavored fish as the pronounced taste of 3R Raspberry Ale might downplay the flavor of a piece of cod or mahi-mahi.
  • Not a meat eater? Consider pairing 3R Raspberry Ale with dessert! Light souffles or chiffon cakes are the top pick when prepared with fruit. Keep desserts light and avoid chocolaty pairings for the best results.