Tag Archive for: Gluten-Free Recipes

Thank goodness it’s gluten free

, , ,

There are many reasons to be thankful this season and for those of us that are gluten-free, having food you can eat without getting sick is one of them. We’ve put together some original gluten-free recipes that are bound to become a tradition at your table, including a gluten-free cake that New Planet founder, Pedro Gonzalez says, “is way beyond anything I ever expected.”

Gluten Free Butternut Squash Pale Ale Soup

Soup is a warm hug for your belly. This classic beer cheese soup has a fall twist with butternut squash, tart apples, and New Planet Pale Ale. This soup is very versatile and can be altered to meet different dietary needs. It’s the perfect starter to your meal and can be made a couple days in advance and rewarmed on the stove. Pair this soup with the Pale Ale or Seclusion IPA.

Soup base:
1 medium yellow onion, chopped
4 cups butternut squash (thaw frozen precut or roast your own) 
1 medium Granny Smith apple, chopped
1 tbsp. olive oil
2 cloves garlic, chopped
1 ½ cups chicken stock
1 can (12 oz.) New Planet Pale Ale
½ tsp. paprika
¼ tsp. nutmeg
Ground pepper to taste

Cheese sauce:
½ cup half and half
½ cup chicken stock
1 tbsp. white rice flour
1 tbsp. tapioca starch
1 tbsp. olive oil
2 cups sharp cheddar cheese, shredded
Salt to taste

Make the soup base:
Heat oil in a dutch oven or soup pot over medium heat. Sauté the onion until translucent (not brown), about 5 – 8 minutes. Add the butternut squash and apple to the pan, cook until softened, approximately 10 minutes. Stir in paprika, nutmeg, and ground pepper. Add garlic and sauté until fragrant, about 1 minute.

Pour in New Planet Pale Ale and 1 ½ cups chicken stock. Increase heat to medium-high and bring to a boil. Cover the pot and reduce to a simmer, cook 10 – 15 minutes until cooked through. Transfer to a blender and blend until smooth.

Make the cheese sauce:
While the contents are in the blender, heat 1 tbsp. olive oil in the pot on medium heat. Add 1 tbsp olive oil, white rice flour, and tapioca starch to the pan. Stir constantly until paste forms and the flour is cooked, about 1 -2 minutes. Slowly whisk in the half and half and the chicken stock, whisking vigorously to eliminate any lumps until the mixture thickens about 3 minutes. Add in the cheese in small handfuls, whisking after each addition until melted. Once cheese sauce is smooth, whisk in the contents of the blender. Salt to taste.

Serve the soup hot. Garnish as desired. Suggested garnishes—parsley, chives, bacon, more cheese, or pumpkin seeds. Mix and match to suit your tastes.

Yield: 6 – 8 servings

Variations: For vegans, make only the soup base and use a vegetable stock, garnish with parsley, vegan cheese, or a scoop of vegan sour cream. For dairy-free, make only the soup base and garnish with parsley, chives, or your favorite dairy-free cheese.

Gluten Free Sausage Stuffed Mushrooms

Cranberries and roasted pecans add a Thanksgiving twist in this classic appetizer. Easy to prepare a day in advance, these crowd pleasing appetizers are sure to wow your guests. As a bonus, these are safe for those who eat dairy free too. These pair great with the Blonde Ale or Tread Lightly Ale.

Stuffed mushrooms:
18 medium to large cremini or button mushrooms, caps and stems separated
½ lb. Italian sausage, mild or hot
2 tbsp. cornmeal
2 tbsp. pecans, roasted and finely minced
2 tbsp. dried cranberries, finely minced
1 egg white
2 cloves garlic, minced
2 tbsp. olive oil

Preheat over to 325 degrees.

Put minced garlic and olive oil in a small bowl. Set aside.
Clean the and dry the mushrooms. Trim the mushroom stems and finely chop. Set aside. Hollow out each mushroom scrap, taking care to keep the cap intact. Reserve the scrapings with the mushroom stems.

Heat skillet over medium heat. Cook the sausage and reserved mushroom stems and scrapings until sausage is browned and cooked through, 6 -8 minutes. Drain and discard grease. Place sausage mixture
in a bowl. Stir in pecans, cranberries, and cornmeal. Stir in egg white until thoroughly combined.

Brush each mushroom cap with garlic and olive oil mixture. Stuff each cap with a generous spoonful of
sausage mixture. Place in baking pan or on cookie sheet.
Bake in preheated oven for 30 minutes until mushrooms are cooked through and stuffing is golden
brown.

Serve with parsley garnish or sprinkle with parmesan cheese.

Yield: 18 mushrooms, plan about 2 per person

Maya’s Gluten Free Apple Upside Down Cake

Turning the apple dessert upside down may become a new tradition at the table. At a party, New Planet founder
, Pedro Gonzalez, savored this cake made by a family friend, Maya.

In his words, “Maya is the maker of the best apple upside down gluten free cake. I paired it with the Blonde Ale, and wow! It was way beyond anything I expected.”

Maya advice, “the pan is the most important part, I have a wonderful old seasoned cast iron skillet.” She was generous enough to share her recipe with us. As Pedro recommends, pair this with the Blonde Ale.

Apples:
6 tbsp. butter, melted
3/4 cup brown sugar
2 cups apple, packed, chopped small

Cake batter:
4 eggs
½ tsp. vanilla
¾ cup sugar
1 heaping cup Pamela’s baking mix
2 tbsp. water

Heat butter and brown sugar together in a heavy skillet until sugar is all melted. Cool. Arrange apple slices over the surface of the mixture. Beat eggs until very light. Beat in sugar gradually – add alternately the water and dry ingredients. Pour batter over apples.

Bake in 350 degree over about 40 minutes until cake is set. Turn out of skillet while hot.

Yield: 10 – 12 servings
Try one or all of these recipes and surprise your guests when you tell them it’s gluten free. You might just start
some new traditions at your table. And remember to stock up on your favorite New Planet beer to pair with
your meal. After all that cooking, you deserve a cold beer.

At New Planet, you, our uncompromising and discerning beer fans, are one of the reasons we are thankful.
Cheers to you and those you cherish!

Happy Thanksgiving!

About the author:
April DeMincoApril DeMinco Serves cold New Planet with a smile at events. Gluten-free since 2007. Best beer friend is New Planet Pale Ale. Superpower is baking gluten-free treats and cupcakes. In constant pursuit of the perfect gluten-free donut.

Gluten-Free Sugar & Gingerbread Cookies

, ,

gingerbread cookieThere may still be twelve days left until Christmas, but we’re already dreaming about all of the gluten-free treats we’ll get to enjoy with family and friends. But why should you have to wait until the end of December to start spreading the holiday cheer? Using the recipes below, bake some gluten-free sugar or gingerbread cookies, then hand deliver them to family and friends’ houses.

Feeling extra-festive? Invite some friends over to make gluten-free gingerbread houses (just make sure to use gluten-free candy)!

Gluten-Free Rolled Sugar Cookies

Ingredients:

  • 2 eggs
  • 1/2 cup amaranth flour
  • 1/2 cup potato starch
  • 1/2 cup sorghum flour
  • 1/2 cup sweet rice flour
  • 1/2 cup sugar
  • 1/2 cup tapioca flour
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract
  • 1 teaspoon xanthan gum
  • A pinch fresh nutmeg

Directions:

Whisk all of the flours together in a medium-sized bowl, then carefully sift them through a fine-mesh sieve into another bowl. Add the baking powder, salt, and xanthan gum to that bowl before whisking everything together again. Set aside.

Stir the butter in a separate bowl, or use the beater attachment of a stand mixer to stir it. Add the sugar, then cream them together until they have combined. Add the two eggs and vanilla extract before beating the mixture for a couple more minutes. Stir in a pinch of nutmeg.

Sift the dry ingredients mixture into the liquid one, one cup at a time. Make sure that everything is entirely mixed together. The thick batter won’t be as stiff as traditional rolled cookie dough and won’t be completely sticky to the touch. Wrap the dough in plastic and refrigerate it overnight.

Take the dough out of the refrigerator and let it warm up to room temperature, but don’t let it reach complete pliability. Ideally, the dough should still be rather stiff from refrigeration. Preheat the oven to 375° F, then roll out the cookie dough on a gluten-free cutting board, or between two pieces of parchment paper. Use cookie cutters or a knife to cut out holiday shapes or create your own.

Bake cookies for 8-12 minutes, depending on your oven and how crispy you’d like them to be. Let them cool 10 minutes before tasting them.

Makes about 15-20 cookies, depending on shapes.

Gingerbread Cookies or House (gluten-free, dairy-free, egg-free)

Ingredients:

  • 1 cup arrowroot flour
  • 1 ¼ cup sorghum flour (plus more for dusting)
  • 1 ¼ cup teff flour
  • 1 cup coconut sugar (or a sugar of your choice)
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ cup coconut oil, melted
  • ½ cup maple syrup (can also use agave or honey)
  • 1 tbsp molasses
  • ¼- ½ cup unsweetened almond milk (or milk of your choice)
  • 2 tsp cinnamon
  • ½ tsp cloves
  • 2 tsp ground ginger
  • 2 tbsp unsweetened applesauce
  • 2 ½ tbsp ground flax mixed with 3 tbsp warm water (the applesauce and flax replace 2 eggs)
  • ½ tsp xanthan gum

Directions:

Combine maple syrup, molasses, oil, and sugar in a large bowl. Add applesauce and flax-water mixture to the large bowl. Set aside.

In a medium-sized bowl, combine baking soda, flours, sea salt, spices and xanthan gum. Add half of the dry ingredients to the wet ingredients, then stir.  Add 1/4 cup of milk, then stir in remaining flour.  Add more milk if necessary.

The dough should be a little sticky at this point, so use floured hands to roll it into a ball and wrap it in plastic before refrigerating. If you’d rather keep it in the bowl while you refrigerate it, scrape the dough down the sides of the bowl before you chill it. Refrigerate for at least 40 minutes.

Preheat oven to 350° F and line a baking tray with parchment. Remove dough from fridge and divide in half.  Roll out each half on a floured, gluten-free surface to 1/4 inch thickness before cutting into desired shapes. Place cookies at least 1 inch from one another on the parchment and bake for 10-12 minutes depending on your oven and how crispy you’d like them.

Makes about 3 dozen cookies (depending on size) or 1 gingerbread house and a few accessories.

Adapted from Gluten Free Girl and She Let Them Eat Cake.

Happy holidays!

11/17 Celiac Awareness Tour, Cleveland Ohio

What: Celiac Awareness Tour, Cleveland Ohio

When: Saturday November 17 , 9am-2pm

Where: Holiday Inn, 6001 Rockside Rd, Independence, OH 44131

Website: http://celiacawarenesstour.com/ 

Come and taste New Planet’s line of Crafted Gluten Free beers along with lots of other gluten free goodies too.

9/23: NFCA-Appetite for Awareness 2012

What: Appetite for Awareness-A Gluten-Free Cooking Spree

When: Sunday, September 23, 2012 1-5pm

Where:  The Historic Strawbridge Building- 8th and Market Streets-Philadelphia, PA

Cost: See NFCA website for pricing.

Website: http://www.celiaccentral.org/a4a/

We are proud to support the NFCA (National Foundation for Celiac Awareness) and their annual Appetite for Awareness Event this weekend in Philadelphia! There will be numerous gluten-free restaurants from the Philadelphia area. Come out and sample our beer and grab some tasty snacks from 20+ gluten-free friendly restaurants.

3 Quick Gluten-Free Lunches

,

Looking for some quick, tasty gluten-free lunch options for you or your child?  Sometimes, when you’re helping your son or daughter gear up for a new school year — or even rushing off to face another busy day yourself — throwing together a quick PB & J is easier than making a more nutritious alternative. But never fear; here are a few tasty, nutritious gluten-free lunch recipes that you can whip up in a jiffy!

Gluten Free Turkey Club Sandwich

Ingredients:

  • 2 Slices of gluten-free bread
  • Smear of gluten-free mustard (French’s Mustard is gluten-free)
  • 2 Slices avocado
  • 2 Pieces Romaine lettuce
  • 2 Slices roasted turkey (for an even healthier alternative, substitute low sodium turkey breast from your local grocery store)

Directions:

Toast bread. Smear mustard and avocado on the bread, then add lettuce and turkey slices.

Gluten Free Tuna Sandwich

Ingredients:

  • 1 5 oz Can solid white chunk tuna in water, drained
  • 2 Slices of gluten-free bread
  • 1 Lettuce leaf
  • Mayonnaise (Best Foods mayo is gluten-free)
  • 2 Slices tomato
  • 1 Stalk of celery, diced

Preparation:

Toast bread slices, if desired. Use a fork to mix the tuna and celery with about 1/4 cup mayo, then spoon the mixture onto the slices of bread. Add lettuce and tomato. If you’d like to make it a tuna melt, add a slice of gluten-free cheese, then microwave the sandwich for 30 seconds.

Gluten-Free Munchables (a gluten-free alternative to Lunchables)

Ingredients:

Directions:

Using a small round cookie cutter, cut 4 small circles out of the turkey breast slices and 4 small circles out of the ham slices. Using a small square cookie cutter, cut 4 small squares out of the white American cheese slice and 4 small squares out of the cheddar cheese slice. There are two ways to put this Munchable together. For a quick fix, stack each ingredient in it’s own separate area of the tupperware. Or, try it the way one creative mom did: To avoid cross-contamination, wash a Lunchables plastic tray by hand or put it through the dishwasher on a no-heat cycle. Then, stack crackers in the two center sections. The cheese slices go in two sections on the right. Finally, add the slices of deli meats to the sections on the left. Cover with cellophane and serve!

Recipes adapted from Elana’s Pantry and Adventures of a Gluten Free Mom.

Who’s going to win the big game? Enter to win a football goodie basket.

Are you as excited for next week’s big game as we are? New Planet Beer is teaming up with Glutino to give away gluten-free football goodie baskets! To enter*, comment below with your predictions on whose going to win football’s top honors.

Before you head out to buy your football party shopping list, check out these must have snacks and recipes for gluten-free appetizers that will go great with a bottle of your favorite New Planet Beer – Tread Lightly Ale, 3R Raspberry Ale or Off Grid Pale Ale.

 

Spinach and Artichoke dip

Ingredients:

  • 2 cups shredded gluten-free mozzarella cheese, divided
  • 1/2 cup gluten-free sour cream
  • 1/4 cup parmesan cheese, grated & divided
  • 1/4 teaspoon freshly ground black pepper
  • 3 roasted garlic cloves
  • One 14 ounce can gluten-free artichoke hearts (in water), drained & chopped
  • 16 ounces gluten-free cream cheese
  • 5 ounces frozen spinach, thawed, drained & chopped
  • One box of Glutino Gluten-Free Original Crackers

Directions:

Preheat oven to 350° F. In a large bowl, combine 1-1/2 cups mozzarella, 2 tablespoons parmesan cheese, sour cream, garlic, pepper, artichoke hearts, cream cheese and spinach. Stir until the mixture is thoroughly blended. Spoon mixture into a 1-1/2 quart-sized baking dish. Sprinkle with the remaining parmesan cheese and mozzarella, then bake for 30 minutes or until bubbly and golden brown on top. Take out of the oven and let cool, then serve with Glutino Gluten-Free Original Crackers.

Recipe adapted from Glutenfreeda’s Recipe Index.

 

Guacamole dip

Ingredients:

  • 2 avocados, peeled
  • 1/3 cup chopped onion
  • 1/2 jalapeno chile pepper, finely chopped
  • 1 medium cut up tomato
  • 1 T lime juice
  • 1 1/4 t sugar
  • garlic salt to taste
  • 1/4 cup sour cream, optional
  • Glutino Gluten-Free Original Bagel Chips

Directions:

Put all of the ingredients in a food processor and process on the pulse setting until blended. If you don’t have a food processor, mix all of the ingredients together with a large fork. Serve dip with Glutino Gluten-Free Original Bagel Chips.

Recipe adapted from Gluten Free Mom.

Roasted Red Pepper Hummus Recipe
Ingredients:
  • 1 16-oz. (or 14-15-ounce) can chilled chickpeas or garbanzo beans, drained
  • Juice from one fresh lemon
  • 2 tablespoons sesame tahini, sunflower seed or nut butter
  • 4 cloves fresh garlic, peeled
  • 1/3 cup roasted red peppers (drain if jarred)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley or basil, roughly chopped
  • Pinch of sea salt, to taste
  • Glutino Family Bag Pretzel Twists

Directions:

Put all of the ingredients in a food processor and combine until creamy smooth. Try the mixture, and add olive oil and seasoning to your preference. Serve with Glutino’s Family Bag Pretzel Twists.

Recipe adapted from Gluten Free Goddess.
*Two winners will be drawn on 1/31/2012 and will be notified by email. Good luck!

Stay Warm This Winter with Gluten-Free Chili

,

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

Ingredients:

  • 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

Directions:

  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

Ingredients:

  • 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

Directions:

  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.

Turn on the Grill

,

Its summer! Time to hike, bike, tan, and barbecue! Did you know that there are tons of great recipes and suggestions for putting on a gluten-free BBQ? Here are a few of our favorite ideas from around the web.

Apple Mint Salad

Adapted from Tassajara Cooking by Edward Espe Brown

  • 2 large gala or granny smith apples, diced
  • 1 large ruby red grapefruit, pared and diced
  • 3-5 leaves fresh mint
  • 1/4 cup orange juice
  • 2 tablespoons greek yogurt
  • 1 tablespoons honey

Directions:

  1. In a pretty glass serving dish mix chopped apples and diced grapefruit pieces.
  2. “Chiffonade” your fresh mint by rolling the leaves together horizontally. Then cut the roll into small slices, this will result in a chiffonade cut. Toss the chiffonaded mint into the apple and grapefruit.
  3. In a small measuring cup mix together the orange juice, honey, and greek yogurt. Drizzle over the salad and toss to coat. Serve immediately or chill for several hours.

Freakin’ Awesome Tropical Chicken
(Recipe from Jen, adapted by Ging)

Serves 12-16: For 4 boneless breasts, just halve the recipe: you’ll probably have extra marinade, but that is ok.

  • 8 lbs. cut up chicken (or boneless, skinless breasts)
  • *Ging note: If I were doing this in the oven for a potluck again, I would use boneless, skinless thighs. They will hold better. I also think this would be FA with boneless pork chops!
  • Marinade
  • 1/4 cup prepared mustard (I used French’s and Dijon, mixed)
  • 1 cup apple cider vinegar
  • 1 cup dark brown sugar
  • 1/2 cup molasses
  • 1/2 cup GF soy sauce or wheat-free tamari
  • 1 can (20 oz.) crushed pineapple with juice
  • 3/4 teaspoon ground ginger (I used ginger juice)
  • -these were my additions-
  • 2 T. Chinese Chili Sauce (optional)
  • Six cloves fresh garlic, crushed

Directions

  1. Combine all ingredients except chicken. Marinate chicken in mixture (ziplock bag/fridge) for at least 4-6 hours. (I did mine overnight with no ill effects.)
  2. Outside directions: Drain the chicken in a colander and grill on your favorite grill til done. A nice addition — sliced fresh pineapple, grilled on the side.
  3. Rainy-day Indoor Preparation: Preheat oven to 350. Place chicken and about half the marinade (try to keep the pineapple and garlic part) in roaster-type pan – the chicken should nearly be covered with the marinade, but not quite). Bake until done — it took me about 75 minutes in a convection oven.)

Memphis Style Ribs

  • 1 big rack of spare ribs (you can use baby back ribs if you want, but I like the bigger spare ribs)

FOR THE RUB:

  • 2 tablespoons paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dark brown sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 2 cups hickory chips or chunks, soaked in cold water

Directions:

  1. Wash the ribs and blot dry.
  2. Combine the ingredients for the rub in bowl and stir to mix.  Rub as much of the mixture on both sides of the ribs as needed to coat.  If you have time, let the ribs “marinate” for a few hours in the fridge.  I didn’t, and it didn’t matter.
  3. Wrap the ribs tightly in aluminum foil and place in a baking pan (you don’t want a mess in the bottom of your oven).  Cook in a 325 degree oven for about 1 1/2 hours.  This will vary depending on how many ribs you are cooking and what kind they are.  You want them mostly done.
  4. While they are cooking, prepare the grill. If using a charcoal grill, arrange the coals on one side. The meat will go on the other side, so you are cooking over indirect heat. You also want to adjust the vents so the air comes up under the coals and goes out over the meat. (If you have a gas grill, well, you are on your own.)
  5. Put the hickory chips on the fire before the ribs. Place the ribs on the grill and cover the grill. They don’t take long on the grill, maybe 1/2 hour, because they will come out of the oven mostly (if not completely) cooked. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. If you want to add wet sauce, add it to the ribs only a few minutes before removing them from the grill (otherwise you will burn it).

Serve, and enjoy with a cold New Planet Beer!

What are your favorite BBQ recipes? Let us know with a comment!

 

New Planet Gluten-Free Beer Battered Coconut Shrimp

,

Thanks to our friends at The Gluten Free Bistro for creating a tasty Gluten-Free Battered Coconut Shrimp Recipe made with New Planet Beer. Best served with an ice cold Tread Lightly Ale, 3R Raspberry Ale or Off Grid Pale Ale on the side.

Ingredients:

  • 24-28 Large shrimp, peeled and deveined (or bite-sized chicken breast pieces)
  • 1/2 cup Bistro Blend gluten free all-purpose flour
  • 2 eggs, lightly beaten
  • 2/3 cups Tread Lightly Ale
  • 1 1/2 teaspoons gluten-free baking powder
  • 1 Tbsp sugar (or slightly more to taste)
  • 2 cups medium shredded coconut (unsweetened)
  • Coconut or Canola Oil for frying (enough for shrimp to be just covered in a Dutch oven or other deep pot)

Dipping Sauce:

  • 1/2 cup orange marmalade
  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/4 to 1/2 teaspoon hot pepper sauce (I used Sriracha Hot Chili Sauce)

Directions:

  1. Mix marmalade, mustard, honey, and hot sauce in a small bowl and refrigerate.
  2. Mix coconut and sugar in a small bowl.
  3. Whisk together the eggs, gluten free flour, gluten free beer, and baking powder in a medium bowl.
  4. Dredge each shrimp in the beer-batter mixture, then the coconut.  Place dredged shrimp on parchment paper on large plate or cookie sheet and chill in refrigerator for 30 min to 45 min.
  5. Heat enough oil to allow shrimp to be covered in a deep pot.  Then place shrimp in oil, 5 to 8 at a time, for 3 minutes, or until dark golden.
  6. Using tongs to remove, drain shrimp on paper towel.
  7. Serve with prepared dipping sauce.