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This recipe comes to us from Jonathan Hammer. Follow standard beer brewing procedures with respect to sterilization and fermentation.
Recipe Per 1 gallon product:
1 pound buckwheat honey
1/3 ounce Challenger Hops
Yeast nutrient
Water to make 1 gallon
Ale Yeast
Reserve small amount of hops. Boil honey, water, and bulk of hops for 30 minutes. Add reserved hops and boil for another 5 minutes. Strain off the hops. Cool to room temperature. Add yeast nutrient as per package directions. Transfer wort to glass carboy. Prepare yeast as per package directions and add.
Fermentation can last up to 6 weeks.
When fermentation is complete, siphon into another glass carboy and store in a cool location for clarification (about 2 more weeks).
Recipe Per 1 gallon product:
1 pound buckwheat honey
1/3 ounce Challenger Hops
Yeast nutrient
Water to make 1 gallon
Ale Yeast
Reserve small amount of hops. Boil honey, water, and bulk of hops for 30 minutes. Add reserved hops and boil for another 5 minutes. Strain off the hops. Cool to room temperature. Add yeast nutrient as per package directions. Transfer wort to glass carboy. Prepare yeast as per package directions and add.
Fermentation can last up to 6 weeks.
When fermentation is complete, siphon into another glass carboy and store in a cool location for clarification (about 2 more weeks).
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½ cup garbanzo bean flour
½ cup white rice flour
1 cup yellow cornmeal
1 teaspoon xanthan gum
1 tablespoon sugar
1 teaspoon gluten-free baking powder
1 teaspoon salt
2 eggs, beaten
2 cups milk substitute (use 1 ½ cups if using Rice Milk)
4 packages hot dogs Cut hot dogs into bite size pieces (4 per dog) and mix everything except hot dogs until smooth. Dip hot dogs in batter and deep fry until golden brown.
Tip: If you are having trouble getting the batter to stick, try coating the dogs in arrowroot powder first
Lay them out on a cookie sheet and then put them in the freezer. After they are frozen pour them into a large freezer bag or container. By freezing them first on a cookie sheet, they wont stick together and you can just pour out ho...
½ cup white rice flour
1 cup yellow cornmeal
1 teaspoon xanthan gum
1 tablespoon sugar
1 teaspoon gluten-free baking powder
1 teaspoon salt
2 eggs, beaten
2 cups milk substitute (use 1 ½ cups if using Rice Milk)
4 packages hot dogs Cut hot dogs into bite size pieces (4 per dog) and mix everything except hot dogs until smooth. Dip hot dogs in batter and deep fry until golden brown.
Tip: If you are having trouble getting the batter to stick, try coating the dogs in arrowroot powder first
Lay them out on a cookie sheet and then put them in the freezer. After they are frozen pour them into a large freezer bag or container. By freezing them first on a cookie sheet, they wont stick together and you can just pour out ho...
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Meatball Directions:
1 ½ to 2 lb ground beef Roll into tiny meatballs & 10 or more gluten-free crackers, crushed brown on broiler rack at 425F and bake.
Sauce Ingredients:
3 tablespoons lemon juice
1 teaspoon celery seed
1 cup Heinz catsup
¼ cup brown sugar
¼ cup cider vinegar
1½ cup water
¼ cup Lea & Perrins Worcestershire sauce
Combined Directions:
Simmer with meatballs at least 30 min, thicken sauce with ½ cup water & corn starch. If you use a crock-pot it may take much longer.
1 ½ to 2 lb ground beef Roll into tiny meatballs & 10 or more gluten-free crackers, crushed brown on broiler rack at 425F and bake.
Sauce Ingredients:
3 tablespoons lemon juice
1 teaspoon celery seed
1 cup Heinz catsup
¼ cup brown sugar
¼ cup cider vinegar
1½ cup water
¼ cup Lea & Perrins Worcestershire sauce
Combined Directions:
Simmer with meatballs at least 30 min, thicken sauce with ½ cup water & corn starch. If you use a crock-pot it may take much longer.
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Ingredients:
5 pounds chicken drummettes
Garlic salt to taste
1/3 cup catsup
1 cup cornstarch
1¼ cup brown sugar
3 eggs, beaten
2 tablespoons gluten-free soy sauce
2 tablespoons oil for frying
¾ cup cider vinegar
½ cup chicken broth
Directions:
Preheat oven to 300F. Wash drummettes and sprinkle with garlic salt. Roll them in cornstarch, then the beaten eggs. Fry in small batches in hot oil until browned. Remove to baking dish large enough to hold them all. In medium saucepan, mix together broth, catsup, brown sugar, soy sauce and vinegar and heat up to dissolve together. Pour over the chicken wings. Cover with foil and bake lightly for 1½ hours, basting or turning often. Serve hot or cold. Serves 10-12.
...
5 pounds chicken drummettes
Garlic salt to taste
1/3 cup catsup
1 cup cornstarch
1¼ cup brown sugar
3 eggs, beaten
2 tablespoons gluten-free soy sauce
2 tablespoons oil for frying
¾ cup cider vinegar
½ cup chicken broth
Directions:
Preheat oven to 300F. Wash drummettes and sprinkle with garlic salt. Roll them in cornstarch, then the beaten eggs. Fry in small batches in hot oil until browned. Remove to baking dish large enough to hold them all. In medium saucepan, mix together broth, catsup, brown sugar, soy sauce and vinegar and heat up to dissolve together. Pour over the chicken wings. Cover with foil and bake lightly for 1½ hours, basting or turning often. Serve hot or cold. Serves 10-12.
...
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