Showing posts from March, 2012

Harvester Brewing

Dark Ale.  Need I say more?   Oh yes - it's gluten-free. I stopped by Belmont Station last evening to meet the brewers, James and John, of Harvester Brewing , which has its base right here in Portland, Oregon.  I had to fight my way through a throng of admirers just to get a taste, but it was worth it.  Harvester Brewing just started distribution of their Pale Ale in December, and already they are available in quite a few local markets.  Last night they introduced two new beers, the Dark Ale and the Experiment Ale, a red ale. I had tried the Pale Ale when I first heard about it, maybe a month ago.  When I tried it again last night I noted a change, and I asked James about it.  Has there been a distinct difference between batches? He granted that he's always improving his recipes.  He noted humbly, "I think I'm just becoming a better brewer."  We talked about how the chestnuts they use influence the taste.  I thought the most recent batch of Pale Ale had a

Gluten-free Pizza Crust Recipe

I've done it.  After years of development and encouragement from friends who have tried my recipes, I've finally started to sell my gluten-free flour mixes to the world.  Here's a recipe that's the first in a series of recipes that all use my flours. This crust is the perfect gluten-free thin crust.  It can come out kind of chewy or crisp, depending on how long you par-bake it before adding toppings.  Please try, share, comment, and enjoy! Gluten-free Pizza Crust Recipe Combine in a medium bowl: 1 cup (135 g)  Deluxe Pastry Flour 1 tsp yeast 1 Tbsp (12g) sugar 1/4 tsp salt In another bowl, whisk: 1 egg at room temperature or warmer 2 T olive oil 1 tsp apple cider vinegar Add the wet ingredients to the dry ingredients and loosely mix together.  Sprinkle over the dough: very warm water (115-120 degrees F/46 C) until the dough comes together enough to be stirred or kneaded, about 1/4 cup (60 ml).  The dough will be sticky and spongy but not