Sunday, March 20, 2016

Ghostfish Gluten Free Beer

I noticed that I have been slacking on the blog updates.  I do have some recipes to add and a bunch of new GF products that I have found.  But, one of the best new additions I have found was another dedicated GF Brewery out of the incredible Pacific Northwest.  Home to beautiful mountains, rivers, steelhead, salmon and GF Beer.  My other favorite GF beer is just south of these guys in Portland, Oregon - Groundbreaker Brewing (The brew pub is also a block away from my favorite GF Bakery - New Cascadia Traditional.

I found out about Ghostfish Brewing after hearing about all of the medals they won at the 2015 Beer events.  They are another dedicated GF Brewer located in Seattle, Washington.  Three guys making great GF beer.

I was able to get my hands on three of their beers.  They did not last very long because they were all very good.

Grapefruit IPA

This won the Bronze Medal at the 2015 Great American Beer Festival.  Its made with sorghum, brown rice, candi syrup, hops, grapefruit peel and yeast.  Its IBU rating is 85.

I really, really, liked this one.  Hoppy and bitter.  It had just the right amount of grapefruit.  This is my favorite one from Ghostfish.

Shrouded Summit

Their witbier.  I really enjoyed this one.  It is made with millet and buckwheat, brown rice, hops, juniper berry, coriander, orange peel and yeast.

Back before I had to be GF, I enjoyed Hoegaarden.  I can't taste test them together but from my memory the Shrouded Summit is just as good.  I poured my in a tall glass over some fresh squeezed lemon and it was delicious.

Vanishing Point Pale Ale

This won the Gold Medal at the 2015 U.S. Open for GF Beer.  This is just a great pale ale for all of those pale ale drinkers.  Made with millet, rice, hops and yeast and coming in at 63 IBU it is a delicious beer.

The also sell the Peak Buster (a double IPA) and Watchstander (their Gold Medal winner).  I have not tried these yet.

Where can you buy it?

I have not found anyone in Southern California that carry it yet but you can buy online from Marina Market.  Unfortunately, at the time of this post the Grapefruit IPA is out of stock.  But you can purchase cans of the Shrouded Summit and Vanishing Point.  The have 22 oz bottles of the the Watchstander and Double IPA.  And I just found their 1st Anniversary Russian Imperial Stout.  I think I may have to put in a new order to fill up the refrigerator.


Wednesday, January 6, 2016

Artisinal Bread in Five

Life.  I knew I was busy but I did not realize that it had been 8, yes eight, months since my last post.  I have tweeted here and there (definitely requires less time) but not a peep on the blog in eight months.

I have some cool things to share so I'll try to be better with updates.  I found some new products that I'll post about.  We have developed some new recipes.  A great new gadget we found was a dumpling maker so I'll have to share our experience and dough recipe.  BEER, happy to see more people getting in the craft GF beer market.

But first I wanted to break bread with everyone.

I was never a big bread eater.  I was definitely not a fan of grocery store bought, mass produced, white bread.  But give me a good baguette or artisan loaf and I was in heaven.  Some hard cheese, salami or a good soup to dip it into - that's what I miss.

How happy was I to then find Artisan Bread in Five.  I'm not sure if I saw it in a magazine or e-zine or twitter post but I was happy to find it.  I have not bought their book yet but now that they have a dedicated GF Bread in Five book I may have to add it to my collection.

The incredible thing is how easy it is.  When I started making it I was cooking bread almost daily and my kids and I would eat it all.  The really nice, and simple, thing about their process is that you make the dough in a large batch and pull off what you need daily.  This way during the week you pull some dough out of the refrigerator, let it rise, throw it in the oven and you have fresh bread for dinner.

As far as flour they used Bob's Red Mill GF Flour.  I have used Peter Bronski's blend (you can find that recipe on his website No Gluten No Problem or click here) for many things and I always have a big stash of it in the house so I use that mainly.  The fun thing is experimenting with other flours (millet, black bean, different rice flours) to adjust the flavor.  I have thought about using some fermented teff flour to create a sourdough like blend but have not tried it yet.

You can find their GF Master recipe on their website or click here.

Basically you are going to add 6 1/2 Cups flour with 1 TBSP yeast, 1 TBSP kosher salt, 2 TBSP sugar, 3 3/4 Cup water (there is an egg option on their site).  Mix it in a large stand mixer.  That's it

Here is the dough once it was completed.

Then let it rise.  Let the yeast do its magic.

Form it into a ball or use a baugette pan.  You need to smooth it out.

Make some slits to let air escape and dust with flour.  After that you let it rise.

Use a baking stone in the oven at 450 degrees.  The next step is adding some water to a dish in the oven when you cook the bread.  Viola, out comes delicious, artisan GF bread.

Keep in in the fridge in a container.  Be sure to not seal it, it needs some air and room to expand.

Take some out the next day and make baguettes.

Once it is done, let it cool or it will be chewy.  Then slice and enjoy.

Check out Artisan Bread in Five and make some GF bread,

The Un-Gluten Guy