Gluten Free Home Brewing

As Oktoberfest continues, we have some great ways to keep the celebration going. Typically, there are over 66,000 barrels of beer served during this 16-to-18-day annual event. You do not need to be in Munich Germany or royalty to celebrate great beer. And as you know, making your own beer is a reason to celebrate in itself. We already told you about our Oktoberfest kit (still available) but what about a German Style Doppelbock? Doppel, meaning double, was originally made by monks in Munich. Brewed as a more substantial beer to sustain the monks during lengthy fasts, doppelbocks would become to be known as “liquid bread” for its satisfying qualities. The doppelbock beer style is rich and malty and goes very well with food. Mutantis outdid themselves with their version called Mutator-Doppelbock, worthy for this occasion.

Brew this German style double bock originally brewed by monks!

Book Release!

Divine Science Brewing's very own Robert Keifer has released the first of its kind book! Gluten-Free Brewing: Techniques, Processes, and Ingredients for Crafting Flavorful Beer (Brewers Publications)

Take a deep dive into recipe formulation and fermentation challenges, as well as flavor, body, head retention, and color considerations.

We love it when our customers share their brewing experiences and recipes. Thank you, Mike, for sharing this amazing beer recipe!

Treehouse Human Condition Close

Easy Oatmeal Stout recipe!

Add or substitute up to 2 lbs Pale Oat Malt to Tale Of Two Stouts recipe kit.

Socks for your Oktoberfest party!

Want to show off at your Oktoberfest party? Check out these socks! Four styles to choose from. We also have the Hangover Secret to help the mornings suck less. Or how about a custom bottle opener made by local artists? Of course the custom made flight set with Bear Creek Malt Supply tasting glasses is a must!

And what goes great with a smooth dark beer? Soft pretzels! Soft Pretzels are hard to come by for us gluten free folks but with Otto’s Naturals you can easily make your own. Wow your friends by serving these.

Ingredients

1 ½ cups Otto's Naturals - Cassava Flour (229 grams)
¼ cup olive oil
3 eggs, room temperature
¼ cup warm water of (100-110°F)
1 tablespoon maple syrup
1 packet active dry yeast (2 ¼ teaspoons)
1 teaspoon salt
1 egg, scrambled (egg wash)
Flaky sea salt

Alternative wash options: water, dairy-free milk, olive oil

Note: For pretzels that have a twist in the middle, roll each dough log out to 15-16” long.

Photos and recipe courtesy of Otto's Naturals

Instructions

In a small bowl, dissolve the maple syrup into the warm water. Sprinkle the yeast over the water and gently stir it in. Set it aside for 5-20 minutes until the yeast becomes frothy and starts to increase in size.
Meanwhile, combine the cassava flour and salt in a large mixing bowl. Add the olive oil, eggs, and yeast mixture. Stir until everything is combined and the dough is smooth.
Let the dough rest in a warm location for 10-20 minutes. You should be able to handle the dough after it has rested, but if it starts to stick to your hands just sprinkle a little more cassava flour over the dough and knead it in with your hands until the dough can be handled without sticking. If the dough seems too dry, add some warm water 1 teaspoon at a time until the dough is soft and moist but not sticky.
Preheat the oven to 400°F. Line a baking sheet with parchment paper. If necessary, lightly flour your work surface with cassava flour.
Divide the dough into 6 equal portions. Roll each portion of dough into a log that is about 11-12 inches long. Apply some pressure as you roll out the dough to get an even log. Fold the log into a pretzel shape by creating a U with the log and crossing each end over each other, pressing the ends down into the dough that makes the bottom of the U.
Transfer the pretzel to the baking sheet and repeat with the remaining dough.
Bring a medium size pot of water to a boil. Gently place one pretzel into the boiling water. Wait for the pretzel to float completely at the top and then carefully scoop it out and place it back on the parchment paper. Repeat with the remaining pretzels.
Scramble the egg wash egg with 1 teaspoon of water. Thoroughly brush the egg wash over a pretzel and immediately sprinkle on some flaky sea salt. Repeat with the remaining pretzels.
Bake the pretzels for 25-28 minutes until they are golden brown and serve warm!

Store CLOSED 5 p.m. Wednesday 9/29 through Tuesday 10/3 for special event.

Orders placed during this time will be shipped upon our return.

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