Did you know that April is National Soft Pretzel month? We didn’t, but it seems fitting given that soft pretzels go hand-in-hand with Major League Baseball (whose season just kicked off), springtime county fairs, and a nice, cold bottle of New Planet Beer. We invite you to celebrate the beginning of spring with a bottle of our new Belgian or Amber Ale and a gluten free soft pretzel courtesy of our friend Jules Shepard at gfJules™.

Jules Gluten Free Soft Pretzels


  • 1 1/3 cup + 2 tablespoons gfJules™ All Purpose Gluten Free Flour
  • 1/2 tsp. salt
  • 1 package active dry yeast
  • 1 tsp. granulated cane sugar
  • 1/3 cup warm water (110 F)
  • 1 Tbs. honey or agave nectar
  • 1 egg
  • Canola oil
  • (2/3 cup baking soda for soda bath)
  • Melted butter or Earth Balance Buttery Sticks to brush onto tops of pretzels
  • Coarse sea salt or other toppings for pretzels


In a large bowl, mix warm water, sugar and yeast and let stand for 5 minutes. Whisk together the remaining dry ingredients and set aside.

Add half of the dry mixture to the wet mixture bowl, together with the egg and honey. Beat on low speed of an electric mixer for one minute, or until well-blended. Add in the remaining dry ingredients and blend until well-mixed. If the dough is too dry, add an additional 1/2 to 1 teaspoon warm water.

Gently roll chunks of dough to approximately 3/4 inch diameter thickness and shape into pretzel twists using gfJules™ Gluten Free All Purpose Flour to dust the rolling surface.

Place on a parchment-paper lined baking sheet. Liberally brush the pretzels with oil. Cover with a damp cloth and proof for 30 minutes in a warm place.

Preheat the oven to 375 F (static) or 350 F (convection).

5 minutes before the proofing is completed, prepare a soda bath by adding 2/3 cup baking soda to 10 cups of water and bring to a boil over high heat. Stir until the soda is completely dissolved.

Once the soda bath is boiling, gently submerge pretzels individually into the bath for 25 seconds, flipping over after about 15 seconds. Drain the pretzels and replace onto the parchment-lined baking sheet.

Brush the pretzels with melted butter or Earth Balance Buttery Sticks and top with coarse sea salt or other toppings. Bake for 10 to 15 minutes, or until light golden brown. Do not overbake.

Makes approximately 6 traditionally shaped pretzels.

One of the hardest things about maintaining a gluten free diet is actually sticking to it. Between work and other activities, you’re constantly on the go, so you don’t have two hours to spend pouring over product labels as you grocery shop or order dinner out. While we always suggest that you double-checking labels and/or asking a chef or manufacturer before consuming a product or meal, we’ve compiled a list of smartphone apps that can make daily tasks like grocery shopping or eating out easier.

Find Me Gluten Free is a free iPhone and Android app that allows you to view menus, get directions, or call each restaurant. You can also read other users’ ratings or reviews for each restaurants or post your own. Find Me Gluten Free has also introduced two features that are in beta; a recipes tab that allows you to search through gluten-free recipes, and a product tab that you can use to scan product barcodes or browse products to locate gluten-free options.

Gluten Free Restaurant Items is a $1.99 iPhone and Android app that helps you locate and create lists of gluten free options that are available at popular fast food chains and restaurants. All of this information is stored on your smartphone so you don’t have to use Internet data to to access it.

Gluten Free Registry is a $1.99 iPhone and Android app that assists you in location gluten-free friendly restaurants, bakeries, coffee shops, caterers/chefs, grocery stores, vacation/resort accommodations and more. You can also use this app to view menus, read/add your own reviews and ratings, or call a business.

Allergy & Gluten Free Diet Tracker by Fooducate is a $4.99 iPhone app that allows you to scan a grocery store product’s bar code, browse by category or search for products to see if they contain gluten or other food allergens. You can also discuss your findings with other users, take pictures of product warning labels, call the manufacturer for more information, and see healthy, allergen-free alternatives.

ipiit, The Food Ambassador is a free iPhone and Android app that helps you locate gluten free food products. Scan item bar codes, customize your food preferences (ex: gluten-free, lactose-free, etc.), compare products, and read users’ ratings or add your own.

Now go get yourself a gluten-free snack!

Break out the green beer and that “Kiss Me, I’m Irish” shirt—St. Patrick’s Day is only 10 days away! If you wake up on March 18th with a St. Patty’s hangover, what’s the first thing you should reach for? We know how hard it is to find gluten free hangover cures and meals, which is why we came up with a list of our favorites.

If you’re someone who craves a spicy, filling meal when you wake up after a night of partying, whip up a Mexican omelette with a side of black beans and gluten-free toast. This trifecta is packed with protein and carbs that will instantly cure that rumbling in your stomach.

For more traditional, greasy breakfast options, reach for a slice of leftover gluten free pizza or a gluten free ham, egg and cheese muffin.

Did you wake up feeling a bit nauseous? Tame your tummy with a bland meal of gluten free crackers or cereal. For a hot meal that will settle your stomach, try a bowl of quinoa or brown rice.

Looking for a healthier alternative that will give you the boost you need to start your day? That lethargic feeling is a result of low blood sugar, so kick it to the curb by blending together some fresh fruit, milk and ice for a delicious fruit smoothie!

We know this goes without saying, but the best way to cure your hangover is to rehydrate, so make sure your drinking plenty of water and Gatorade to help replenish those electrolytes.

What’s your favorite gluten-free hangover cure? Tell us below!

There’s nothing better than spending an entire day shredding perfect powder. So when lunchtime rolls around and stomachs starts grumbling, the last thing gluten-free skiers or snowboarders want to stress about is what they’re going to find to eat on the mountain. While some resorts like Breckenridge sell labeled, gluten-free snacks, most lodges don’t offer gluten-free alternatives. And even if you aren’t leading a gluten-free lifestyle, the food sold at ski lodges is often very expensive, so the best option is to pack your own snacks.

Stumped on which gluten-free snacks to pack? Check out our list:

What’s your favorite gluten-free snack?

Super Bowl Sunday is just a week away! Whether you’ll be rooting for the Ravens or the 49ers, you’ll need a little something tasty to keep your energy up as you and your friends shout at the screen. Don’t worry—we’ve got you covered with a few gluten-free Super Bowl snacks and recipes.

Gluten-Free Nachos


  • Gluten-free tortilla chips (Frito Lay’s list of gluten-free products, which was updated on January 13, 2013, will give you a few options, or make your own!)
  • 4 cups gluten-free cheddar cheese, shredded
  • 1 can gluten-free black beans, rinsed
  • 1/2 cup green onion, sliced
  • 1/2 cup fresh cilantro, minced
  • 1 cup gluten-free sour cream
  • 1 cup gluten-free guacamole
  • 1 small can of black olives, sliced
  • 1-2 cups of chicken, pre-cooked and shredded
  • 1/2 cup jalapeno pepper, sliced (optional)


Preheat oven to 350° F. Spread the chips out in a pan, then cover them with shredded chicken, black beans, black olives, green onion, jalapeno pepper, and cheese. Bake until the cheese has melted. Remove from oven and top with sour cream and guacamole. Sprinkle cilantro on top.

Here are some more suggestions for great gluten-free Super Bowl snacks:

  • Gluten-free chicken wings are a staple at Super Bowl Sunday parties.
  • Fresh fruit or vegetable trays add something healthy to the spread.
  • Who doesn’t love gluten-free pizza? If you’re feeling creative, work the dough into a football shape or using topping to write out the name of the team your supporting in the big game.
  • Pair some hummusguacamole, or spinach and artichoke dip with some crunchy gluten-free chips for an appetizer that’s easy to throw together.

Don’t forget to pick up a few packs of your favorite flavor of New Planet Beer, and have a fun Super Bowl Sunday!

In the last month or so, you’ve painstakingly prepared two delicious, gluten-free holiday meals for a family and friends. During the holiday season, sticking to a gluten-free diet is no easy feat! We’re impressed and think you deserve a break, which is why we’d like to suggest you whip up one of these simple gluten-free appetizers or drinks for your New Year’s Eve festivities.

  • Almonds, cashews, peanuts, pecans, pistachios, and walnuts are all naturally gluten-free. However, some manufacturers cross-contaminate nuts during the packaging process, so look for gluten-free labels. All of Blue Diamond‘s products are gluten-free except for their Jordan Almonds and Wasabi & Soy Sauce Almonds.
  • Fresh fruit makes a sweet, healthy appetizer that will balance out all of the savory appetizers.
  • Vegetable trays also make great, healthy appetizers. Just make sure to pair them with a salad dressing that is certified gluten-free (Hidden Valley, Annie’s, and Organic Ville manufacturer gluten-free ranch dressings).
  • For a snack that takes seconds to throw together, cut gluten-free cheese into small slices, and place them on a platter with Glutino crackers.
  • Looking for a traditional, crowd-pleasing appetizer? Say no more: Gluten-free Chex Mix.
  • Pick a dip to pair with gluten-free chips: Guacamole, Hummus, or Spinach & Artichoke.
  • This Spinach, Mushroom and Feta Flatbread makes an irresistible, mouth-watering appetizer!
  • Make a big batch of these meatballs, stick some toothpicks in them, and you’re good to go.
  • Who doesn’t love beer? Pick up a few packs of New Planet Beer’s Blonde, Raspberry, or Pale Ale. You can also make some refreshing mixed drinks using New Plant Beer.
  • Make sure you have some Champagne to toast with at midnight!

From all of us here at New Planet Beer, happy New Year, and we’ll see you in 2013!

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


  • 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


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)


  • 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


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!

What would Thanksgiving dinner be without stuffing? No one should EVER have to answer that question. We found a recipe for a killer stuffing, and amazingly enough, it’s gluten-free! Pair it with a juicy slice of gluten-free turkey, a bottle of New Planet Beer’s 3R Raspbeery Ale, and a table of family and friends for a Thanksgiving you’ll always remember.

Gluten Free Stuffing


  • 6 cups gluten-free bread cubes (buy it already made or make it using Jules Gluten Free™ Bread Mix)
  • 2 cups apples, peeled and chopped
  • 1 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup walnuts or pecans, chopped
  • 1/4 cup flaxseed meal
  • 1/4 cup dried cranberries
  • 1/2 tsp. rubbed sage
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup butter
  • 1 cup ± gluten-free vegetable broth (Swanson® Canned Vegetable Broth and Imagine Foods® Organic Vegetable Broth are currently gluten-free)


Preheat oven to 300º F. Cube bread slices, then spread in a single layer onto a cookie sheet. Bake for 10 to 15 minutes or until cubes are dry.

In a large skillet, melt butter, then add carrots, celery and onion until tender. Add salt, pepper, and spices. Set aside.

In a large bowl, mix dried bread cubes, apple, nuts, dried cranberries and flaxseed. Add carrot-onion mixture to the large bowl and stir well. Pour entire contents into a large baking dish with a lid. Pour vegetable broth over mixture and stir, adding more broth as necessary to make the stuffing moist. Cover and bake at 375º F for approximately 30 minutes.

Recipe adapted from Jules Gluten Free.


Halloween may still be two weeks away, but our mouths have already started watering as we think about arguably one of the best parts of this holiday — the candy. With each passing year, an increasing number of brands has started manufacturing gluten-free versions of their customers’ favorite candy bars. Instead of battling it out with other supermarket shoppers in a jam-packed candy aisle, save yourself some time by checking out our list of gluten-free Halloween candy. While you should always check a candy bar’s label to make sure it is gluten-free, the list we’ve compiled below links to each candy’s nutritional information, which has been provided by the manufacturer.

3 Musketeers Mint Bar and Minis
Almond Joy Bar and Minis
Butterfinger Original and Fun Size
Dum Dums
Heath Bar and Snack Size
Hershey’s Milk Chocolate Bar (1.55 oz) and Milk Chocolate with Almonds Bar (1.45 oz)
Hershey’s Milk Chocolate Kisses, Kisses Filled Chocolates, and Nuggets Candies
Lemonhead, Atomic Fireballs, and Red Hots

M&Ms (all are gluten-free except for pretzel-flavored)
Mounds Bar and Minis
Reese’s Peanut Putter Cups (all sizes are gluten-free EXCEPT for seasonal shaped items)
York Peppermint Pattie (all sizes)

Happy Halloween, and enjoy your treats!

It’s official: The New York Giants vs. Dallas Cowboys game marked the beginning of the 2012 NFL season. And nothing goes better with Sunday football than an ice cold New Planet Beer and some yummy gluten-free snacks! Put an easy gluten-free spin on classic game day snacks by following the recipes below.

Gluten-Free Spinach & Artichoke Dip


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


Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine artichoke hearts, spinach, 1-1/2 cups mozzarella cheese, 2 tablespoons parmesan cheese, sour cream, cream cheese, garlic and pepper. Stir until thoroughly blended, then spoon mixture into a 1 1/2 quart baking dish. Sprinkle with remaining mozzarella and parmesan cheese, then bake for 30 minutes or until bubbly and golden brown on top.

Gluten-Free Chicken Wings


  • 2 lbs. chicken wings, cut at the joint, tips discarded
  • ¼ cup brown sugar, packed
  • ¼ cup cider vinegar
  • 1½ tablespoons gluten-free Worcestershire sauce
  • ⅔ cup ketchup
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon hot chili sauce
  • ¼ teaspoon garlic powder


Preheat oven to 425 degrees Fahrenheit. Wash wing pieces, pat dry, and arrange in a single layer on baking sheet.

Combine remaining ingredients in a bowl. Remove ½ cup sauce and refrigerate to serve with wings. Brush wing pieces with some of remaining sauce before putting them in the oven to bake for 20 to 30 minutes. Baste them several times with remaining sauce.

Set wings under broiler for 3 to 4 minutes until crisp and brown. Serve warm with reserved sauce.

Recipes adapted from Glutenfreeda and Living Without.