Route 20 IPA, a single-hop India Pale Ale, returns at Ground Breaker Brewing. Named after the longest continuous road in the United States, this gluten-free IPA clocks in at 50 IBU and 6% alcohol by volume. Route 20 is a unique IPA that was designed to get all of its bittering, flavor and aroma from late additions of Santiam hops. Santiam hops, known for their floral aroma, carry hints of peppery spice. The hop is unique for its high amounts of farnesene which produces a fragrance that has been compared to magnolia flowers. Farnesene is found in strawberries, apples, pears, and many other plants.
 
The road that is this IPA’s namesake spans an incredible 3,365 miles from Newport, Oregon to Boston, Massachusetts. “It was probably the shortest amount of time we’ve ever spent naming anything. I was on my way to Steens Mountain, heading through the Santiam Pass,” said James Neumeister, Founder and Head of R&D. “That’s when the name came to me.”

With this year’s release of Route 20 IPA, Ground Breaker is celebrating this coast-to-coast IPA by pouring it at the Gluten Free and Allergy Friendly Expo in Worcester, MA. The Gluten Free and Allergy Friendly Expo is the largest gluten-free and allergy friendly event in the United States. 
 
Route 20 IPA is currently available at the Ground Breaker Gastropub in Portland, OR and will begin to be distributed to Ground Breaker territories in the second week of July. Ground Breaker beers are distributed in Massachusetts by Atlantic Distributing.

Ground Breaker is growing, but the demand for 100% gluten-free craft beer is growing faster. We continue in our efforts to bring award-winning gluten-free craft beers to all 50 states, but in the meantime we wanted to create something that could be shared with gluten-free craft beer lovers everywhere. This gluten-free homebrew recipe is the culmination of that effort.

Photo by Darren Black

Gluten-Free Homebrew Recipe - This is a BeerXML file, compatible with brewing software (BeerSmith, Brewtarget, BeerAlchemy, etc). We have also made a PDF available. 

How do you increase body and mouthfeel when brewing gluten-free beer at home? The question that helped inform this recipe. When craft beer enthusiasts come into the brewpub to try out our beers, we often hear this question. Founder James Neumeister was recently invited onto Denny Conn & Drew Beechum’s Experimental Homebrewing podcast to answer this very question. 
 
After his guest appearance on the show, James decided to release to the world a basic gluten-free homebrew recipe. This recipe uses a malted sorghum syrup backbone (available at any homebrew supply store) with enhanced body provided by home-roasted lentils and gluten-free buckwheat groats that you can find at most grocery stores. A good beer in its own right, it was designed as a versatile base beer that could be enhanced with fruit, spices, and varieties of hops or yeast. 
 

Portland is very lucky to be hosting the first ever Gluten-Free Bloggers Retreat. To add to all the excitement, our amazing Pastry Chef Dori Oliver is sharing another gluten-free recipe with everyone. 

Gluten-Free Double Chocolate Brownies
Yield: 8
Description: Gluten-free and dairy-free chocolate brownies
Author/Source: Recipe by Ground Breaker

Chocolate chips are frequently made on shared equipment with gluten. Check to make sure your chips are certified gluten-free.

Photo by Darren Black

Ingredients

• 9 oz. evaporated cane sugar
• 4.5 oz. dark chocolate chips  
• 2.5 oz. coconut oil
• 3 large eggs
• 2.5  oz. Bob’s Red Mill Gluten-Free 1-1 Baking Flour
• .75 oz. non-alkalized coco powder
• 1/2 teaspoon salt

Directions

1. Position a medium-sized mixing bowl over a pot of simmering water so as to create a double-boiler. Add sugar, chocolate chips, and coconut oil. Stir occasionally until the chips are melted. Remove from heat.

2. Add the eggs to the melted chocolate mixture. Use a whisk to incorporate the eggs. Scrape down the bowl.

3. Add the flour, coco powder, and salt. Use a wooden spoon or rubber spatula to fold in the dry ingredients.

4. Lightly coat 8 muffin molds with non-stick spray; alternately, use a 9x9 inch glass baking dish. Divide the batter evenly between the molds, or add to the pan.

5. Cooking.

6. Preheat the oven to 350 degrees F. Bake until a toothpick inserted into the center comes out clean. About 25- 35 minutes.

7. Cool completely before removing from molds or pan.

Gluten-Free Conchas - Mexican Sweet Bread
Yield: 8
Description: A celebration of Mexican-American culture! http://www.cincodemayo.org/
Author/Source: Recipe by Ground Breaker

Gluten-Free Conchas, recipe by Ground Breaker

Recipes are made to be shared. That's why we are very happy provide this gluten-free recipe for all to share. Developed by Ground Breaker's Executive Chef Neil Davidson and Pastry Chef Dori Oliver.

INGREDIENTS

TOPPING:

• ½ cup unsalted butter, chilled and cut into ½ inch cubes  

• ½ cup sugar

• 1 cup Bob’s Red Mill 1-1 Flour

• 1 teaspoon ground cinnamon

BREAD:

• ½ batch Gluten- Free Hot Cross Buns dough, chilled 4-24 hours

1. To make the topping:  Use the paddle attachment of a stand mixer to cream together the butter and sugar. Add the flour and cinnamon. Mix until evenly combined. Remember to scrape down the bowl.

2. Pre-heat the oven to 350 degrees F.

3. Using the bread dough, divide into eight equal portions. Form into balls. Line a cookie sheet with parchment paper. Place the formed dough onto the lined sheet.

4. Divide the topping into eight equal portions. Flatten into rounds about 3-inches in diameter. Drape the flattened rounds over the breads.

5. Use a toothpick or paring knife to lightly incise seashell designs into the topping.  (A cake tester or bread lame work well too!)

6. Bake until browned at the edges, about 20 minutes. Cool on the pan.

Yield:  About 2 dozen
Description:  Hot Cross Buns
Author/Source:  Recipe by Ground Breaker, adapted from Peter Reinhart’s Bread Baker’s Apprentice

INGREDIENTS

Sponge:

• 4 oz Bob’s Red Mill 1:1 flour

• .44 oz yeast

• 8 ounces whole milk, lukewarm

Dough:

• 10 eggs, beaten

• 27.5 oz Bob’s Red Mill 1:1 flour

• 2 oz sugar

• .62 ounce salt

• 1# butter or lard (use 12 oz tallow for a shorter bread)

DIRECTIONS

1. Use the bowl of the stand mixer to make the sponge. Add flour and yeast. Whisk in milk. Cover. Let stand at room temperature (about 72F) for 20 minutes.

2. Make dough: add eggs to sponge, mix using the paddle attachment.  Mix flour, sugar and salt in separate bowl.  Add the mixture to  to eggs and mix until everything is incorporated.  Rest for 5 minutes. Add butter 1 Tbsp at a time. Use the dough hook attachment to incorporate the butter into the dough. After all of the butter has been added, mix for an additional 5 minutes.

3. Transfer to a cookie sheet, in one large rectangle.  

4. Chill for at least four hours.  

5. Portion into 3 oz balls.

6. Rest for two hours at room temperature. Just before baking, use a sharp knife to mark with crosses.

7. Bake at 325F for 20-25 minutes.