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Gluten-Free Football Snacks

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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

Ingredients:

  • 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

Directions:

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

Ingredients:

  • 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

Directions:

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.

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3 Quick Gluten-Free Lunches

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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.

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Gluten-free dining at amusement parks

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Each day, amusement parks provide effortless fun for the whole family — that is, until someone gets hungry. Something as simple as finding gluten-free fare at an amusement park can quickly escalate into a stressful challenge for even the most patient guest.

But as information about living a gluten-free lifestyle has spread, theme parks have increased the number of gluten-free options they provide their guests. As you plan your next trip to an amusement park, follow New Planet Beer’s simple steps to ensuring a fun, gluten-free day:

  1. Check the amusement park’s website for information about food allergies and special dietary needs. Some theme parks, such as Elitch Gardens and Hersheypark, list comprehensive guides on their website that note allergen information for specific foods sold at each restaurant or stand within their park.
  2. Make reservations in advance. Many theme parks offer gluten-free dining options, but suggest that you call in advance to reserve a table. Disneyland will take reservations up to 60 days before your trip, and Walt Disney World and Universal Orlando accept them up to 180 days in advance. When you call, be sure to mention your gluten intolerance so that the person taking your reservation can note it accordingly. It’s also a good idea to ask for the name of the person who takes your reservation and/or a reservation confirmation via email.
  3. Ask to speak with a manager and/or chef once you arrive at a restaurant within the park. Once you have informed the manager/chef of your gluten intolerance, they’ll usually provide you with a gluten-free menu and answer any questions you might have before preparing your gluten-free meal.
  4. Ask about cross-contamination. While an amusement park may provide gluten-free fare, ensure that the meal your getting isn’t contaminated by gluten as its being prepared. Don’t hesitate to ask the chef specific questions about whether or not he prepares the meal using clean surfaces, pans and utensils that haven’t come into contact with gluten.
  5. Bring your own food if the amusement park allows it. Check the theme park’s website to see if they specify whether or not you can bring your own gluten-free meal with you; some permit this, provided that you inform security of your gluten intolerance as you enter the park.

And above all else, remember to have fun!

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Which Foods Contain Gluten?

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Looking to adopt a gluten-free diet? We’ve compiled a basic list of products and ingredients to avoid.

  1. Grains: Gluten is found in barley, rye, wheat, and any mixture of these grains. Gluten-free grains include corn, millet, rice, wild rice and quinoa.
  2. Cereals: Any cereal that has barley malt and/or sweetener listed on its ingredients label contains gluten.
  3. Pastas: Avoid pastas that are made from wheat or semolina, both of which contain gluten.
  4. Baked Goods: Many breads, bagels, cookies, cakes, sandwich or hot dog buns, pizza crust, and other baked goods are prepared using wheat contain gluten.
  5. Pre-cooked or processed poultry or meat: Although meat and poultry are gluten-free in their natural state, gluten is usually added as these foods are prepared. Any time a food is breaded or fried, gluten is added. Also be wary of products like hot dogs, which sometimes utilize gluten as a binding agent.
  6. Sauces and soups: Avoid soups or sauces made with wheat-flour or ones that contain barley or pastas that aren’t gluten-free.
  7. Spices: Spices that contain wheat starch or wheat flour aren’t considered gluten-free.
  8. Products containing triticale: Triticale is a cross between rye and barley that contains gluten.
  9. Wheat starch: While most products contain corn starch, which is considered gluten-free, check a product’s label to make sure it doesn’t contain wheat starch, which contains gluten.
  10. Beer and other fermented beverages: Wheat and malted barley are commonly used in preparing beer and other fermented beverages. Gluten-free beers like New Planet Beer are an easy-to-locate, delicious alternative.
Next time you’re at the local grocery store, we hope that you keep this list in mind and reach for a gluten-free product! For a list of other products and ingredients containing gluten, visit Celiac.com.
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Naturally Gluten-Free Foods

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On it’s most basic level, maintaining a gluten-free diet means cutting out grains like wheat, barley, and rye, and any mixture of these grains. But eating gluten-free doesn’t have to be as difficult or unhealthy as one may think! Here’s a  breakdown of twenty foods that are naturally gluten-free. Share this with someone who recently discovered their gluten intolerance or who’s experimenting with a gluten-free diet.

 

      1. Butter
      2. Eggs
      3. Water
      4. Fresh fruits
      5. Fresh vegetables
      6. Juices made of 100% fruits or vegetables
      7. Lentils
      8. Peanuts
      9. Seeds (such as flax seeds)
      10. Tree nuts (such as almonds)
      11. Corn
      12. Fresh fish
      13. Fresh shellfish
      14. Honey
      15. Milk that isn’t flavored using ingredients like malt, which contains gluten
      16. Soy
      17. Plain rice (glutinous or sticky/sweet, black, polished white, long-grained basmati, or whole-grain brown rices).
      18. Gluten-free flours made from rice, soy, corn, potatoes, or beans
      19. Raw Quinoa
      20. Tapioca

 

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Stay Warm This Winter with Gluten-Free Chili

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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.

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New Planet Gluten-Free Beer Battered Coconut Shrimp

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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.

 

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Tread Lightly Ale Seafood Marinade

Living on a gluten-free diet doesn’t mean you have to compromise on creativity or flavor in the kitchen. While it may take more creativity, gluten-free cooking has never been more delicious with the wealth of gluten-free product options that have been emerging over the last few years.

With a hint of spring in the air, our taste buds have started to prefer lighter fare. In that spirit, we have located a delicious seafood marinade recipe from Beer Advocate that tastes divine on a white fish. And the best part about it, you can use a bottle of Gluten-Free Tread Lightly Ale in the marinade to give your meal that light and crisp flavor that you love. So let your inner culinary master loose and enjoy this recipe:


Beer Marinade For Seafood

1 bottle Gluten-Free Tread Lightly Ale

¾ cup fresh lime juice

6 garlic cloves, minced

1 tsp powdered chicken stock (such as Swanson Chicken Stock, which is gluten free!)

1 tsp Worcestershire sauce (according to our sources this is naturally gluten free)

1 tsp gluten-free soy sauce (such as San-J brand, which can be found at natural food stores or online at The Gluten Free Pantry)

1 tbsp gluten-free hot sauce

1 tsp ground black pepper

Directions: Whisk all ingredients in medium bowl to blend. Let marinade stand 1 hour before using to marry the flavors. Use marinade when cooking as well for moisture.


Enjoy!

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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.

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July 28th: Wheatless Wednesdays at the Sink

Wheatless Wednesdays at the Sink continues with a delicious menu featuring many gluten-free options and drink specials on 303 vodka and New Planet Beer!  Sample menu offerings include: Certified Angus Beef Top Sirloin Steak with New Planet Ale onion compote on quinoa with chef vegetables, 303 vodka cream and grilled shrimp over brown rice and vegetables, and Grilled gluten free flatbread with aged balsamic, figs, goat cheese and olive oil. Come and enjoy these and other amazing gluten-free food items a great drink specials and receive a free taste of Tread Lightly Ale or Triple R Raspberry Ale.

When: Wednesday, July 28th, 2010 5-7pm
Where: 1165 13th Street Boulder, CO

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