Product Review: Omission Pale Ale

Admittedly, beer was one of the first items I mourned the loss of when I learned I had a gluten allergy.  What was I supposed to drink on the rare occasion I watched sports? At happy hour?  With a burger? Cider seemed too poor an alternative, so my hunt for gluten-free beer had begun.

I tried what seemed like dozens of brands before Omission and all of them were terrible (RedBridge absolutely takes the cake--please avoid it at all costs).  I consider myself pretty well-versed in beer--I like to try all kinds and get an understanding of how it's made--but I'm by no means a beer snob (seriously, catch me at the beer pong table drinking a natty lite--occasionally).  Omission is great because of their variety; they make a Pale Ale, IPA and Lager and are based out of Portland, Oregon (duh, cause that's where all of the good beer comes from).  To my knowledge, they are the first brewery to specialize in gluten-free processing throughout the entire facility, versus half-hearting a gluten free line of beer. The best part about this brewery is that all of these beers can hang; they taste just like regular beer without that watered down, cider-y flavor.  If you didn't know it was gluten free, there's no way to taste the difference.

I recommend the Omission Pale Ale because it's universally appealing, especially for people who aren't too keen on beer.  It's light, has an uncompromised wheat taste (but with no wheat!), and has a peppery favor but without the harshness of a cider.  It's great for summer and fall. I've found it at Whole Foods, BevMo, and my local produce market.  Cheers!

Herbed Popcorn with Olive Oil

Popcorn is high at the list of my all time favorite snacks.  It's healthy (excellent source of fiber), filling, and can be enjoyed so many ways. And of course, it's gluten free!  My favorite way to prepare it is with olive oil, thyme and dill.  Shaved parmesan or nutritional yeast sprinkled on top is a great addition, too. I prefer to prepare popcorn on the stovetop, but using an air popper is both a great calorie + time saver.   

Below is the recipe; I love this one because it's easily customizable and you can mix and match herbs to find what you like best.  This also doubles a great holiday DIY present--toss it into a tin or a decorative plastic bag for an easy homemade hostess gift!  That is, if you want to give any away ;)







































Herbed Popcorn with Olive Oil:

2 tbsp canola oil
3/4 cup popcorn kernels
Olive oil spray (I like Trader Joe's brand)
1/8 tsp garlic powder
1/2 tsp salt
1 1/2 tsp thyme
1/8th tsp pepper
1/4th tsp dill
1/2 tsp onion powder

Preparation*:

1. Place a 2 or 3 quart saucepan over high heat.  Add the canola oil, enough so that the bottom of the pan is just covered.  Add popcorn and cover with lid.

2. Wait until popcorn begins to pop; once it's popping, sift the pan twice to ensure the kernels are evenly exposed to the oil on the bottom (but keep the lid on!).

3. When there has been no popping for 2 seconds, the popcorn is done. Take pan off the burner and pour into a bowl.

4. Spray popcorn with olive oil, about a 1 second long spray or enough to lightly dust the top of the bowl.  Add the garlic powder and stir with a spoon.  Spray again, adding the salt. Repeat spray/stirring with each ingredient until finished.  Serves 4

*If using an air popper, move to step 4.

hearty dishes: mushroom and gruyere bread pudding

Perplexed about what to bring to my first gluten free Thanksgiving, I was delighted when I came across this Real Simple recipe for savory bread pudding. It was easy to sub gluten free french bread for the country loaf, and it tastes amazing. The mushrooms aren't overpowering, and the leeks really add something special to the dish.  

I prefer to use Against the Grain baguettes, available at Whole Foods. The bread is egg-based, so it adds some extra calories to the dish, but isn't that what Thanksgiving is all about?!



Mushroom and Gruyere Bread Pudding (adapted from Real Simple):

• 3 tablespoons olive oil
• 2 extra large (or 4 small) leeks--white and light green parts only
• 12 ounces cremini mushrooms, sliced, no stems
• coarse ground salt and black pepper
• 3 eggs
• 2 cups half-and-half
• 1 Against the Grain baguette, thawed to room temperature and cut into 1/2inch cubed pieces
• 6 ounces Gruyère cheese, grated (1.5 cups)
• 3 tablespoons chopped fresh chives

Preparation:

1. Preheat oven to 350° F. Over medium-high heat, sautee olive oil and leeks, stirring frequently until the leeks soften (about 8 minutes). Add mushrooms, ½ teaspoon each salt and pepper and toss frequently until the mushrooms are tender, about 8-10 minutes more. Take the pan off burner and let cool.
2. Whisk the eggs, half-and-half, and ¼ teaspoon salt and pepper in a mixing bowl until they are just combined, not too frothy. Add the bread, Gruyère, and mushroom mixture and mix to combine.
3. Pour mixture into a 2 quart baking dish* and cover with foil. Bake until the edges are set but the center is slightly wobbly, about 20 minutes. Uncover and bake until browned, another 25-35 minutes should do it. Add chives and let cool. Serve warm.

*If you prefer a 13x9inch pan, cook uncovered for 40 minutes on middle rack.