If you are eating Gluten Free due to Celiac Disease or sensitivity to wheat flour, you can still delight in the joys of fresh baked beer bread. New Grist is beer crafted with sorghum and rice, and has a fresh aroma, touched with honey, and merges beautifully in breads.

A combination of gluten free flour is used in this recipe, to give texture and interest to the grain profile. Adding xanthum gum is a baker’s trick that captures air and retains the structure of gluten free breads.

Recommended Brew: New Grist Beer, Lakefront Brewery, Milwaukee, Wisconsin USA

Style: Gluten Free Beer made with Sorghum and Rice – Pale gold with pearly white head – A rich smooth feel, with a slightly grassy, hoppy aroma, and light, sweet malt flavors.

• 1 egg


• 1 teaspoon salt


• 2 C. white rice flour


• 2/3 C. potato starch


• 1/3 C. tapioca flour


• 1 tablespoon xanthum gum


• 1 tablespoon + 1 teaspoon baking powder


• 3 tablespoons brown sugar


• ½ teaspoon baking soda


• 2 teaspoons dill weed


• 12 oz. New Grist Beer