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Gluten Free Home Brewing Blog

Boozy Baked Donuts

By GFHB  -  May 5th, 2019

Makes 6 donuts

½ C. brown rice flour
¼ C. tapioca starch
¼ C. Malted Sweet Rice flour
¼ C. sugar
¼ tsp baking soda
1 tsp baking powder
½ tsp xanthan gum
¼ tsp salt
½ C. gluten free beer of your choice
2 Tbsp olive oil
3 Tbsp applesauce (or oil but applesauce is better)
½ tsp vanilla extract

 Preheat oven 350° and lightly oil a donut pan. 

  1. Whisk together beer, oil, applesauce and vanilla.
  2. Add in the remaining ingredients and mix until smooth.
  3. Fill a piping bag or re-sealable plastic bag and cut a hol


Pilum Imperial IPA Tasting

By GFHB  -  April 12th, 2019

Skype beer tasting with JP Bierly of the new Pilum Imperial IPA; available NOW at GFHB to brew yourself:



Bierly Brewing Rendezvous Double IPA Tasting

By GFHB  -  April 4th, 2019

Skype beer tasting with JP Bierly of the Brewer's Choice winning beer Rendezvous Double IPA by Ben Fowler; available at Bierly Brewing or brew it yourself here:


Brewing Gluten Free Beer Using The Grainfather Part 4

By GFHB  -  March 12th, 2019

Follow up video to our first brew session using the Grainfather where we share our experience and answer questions and comments submitted by fellow GFHBers.

Watch Part 3 Here


Brewing Gluten Free Beer Using The Grainfather Part 3

By GFHB  -  February 28th, 2019

How to brew gluten free beer using the Grainfather Connect using the recommended modifications.

Here are a couple tips and tricks submitted by GFHBer Shawn H:
1) Recirculate to heat strike water faster, or you can do a delayed timer (works great). 
2) Press 'finish sparge' once you pull the basket so the wort heats up while you're sparging. 
3) The chiller works great if you want to do a high gelatinization and then drop to saccharification temps.  Just stop chilling once you get to around te


Brewing Gluten Free Beer Using The Grainfather Part 2

By GFHB  -  February 16th, 2019

How to compensate for the 3.6 quarts of liquid below the inner basket and a couple inexpensive modifications before we start to brew our first gluten free beer using the Grainfather All Grain Brewing system.

Watch Part 1 Here

Watch Part 3 Here


Brewing Gluten Free Beer Using The Grainfather Part 1

By GFHB  -  February 9th, 2019

Before we can brew using The Grainfather All Grain Brewing system, we need to modify the inner basket (or mash tun) with a stainless steel mesh screen to prevent gluten free malt from passing the bottom perforated plate.

Watch Part 2 Here


Like my shirt? You can find it here!


Gluten Free Beer Recipe Drive Contest Winners!

By GFHB  -  January 27th, 2019

Back on November 2nd, GFHB announced a Gluten Free Beer Recipe Drive to raise money for the Zero Tolerance Gluten Free Home Brew Club. We were excited to attend the Zero Tolerance 1 Year Anniversary celebration today held at Ground Breaker Brewing in Portland Oregon. The day started at 8 am with a club brew session followed by the main party at 2 pm. From what we were told, every gluten free brewery in the U.S. contributed beer for the event. And many home brewers also brought their own beers to...

Porter vs Stout

By GFHB  -  January 13th, 2019

We are following up with some feedback from our last video blog. A few of you reached out to us and asked us to go into further detail about porter and stout beers. We wrote a lot of notes which we will refer to during the video blog; but since we deviated from what we wrote quite a bit, we included our notes in their entirety here:

We first need to discuss the differences between the porter and stout beer styles. To do this we need to go back to the 1700’s when these beers first appeared. The po


Sierra Nevada Resilience IPA To Raise $15 Million For Camp Fire Relief

By GFHB  -  January 5th, 2019

Bierly Brewing in McMinnville Oregon and Eckert Malting & Brewing Co in Chico California are the only two gluten free breweries to join nearly 1,500 breweries nationwide to raise relief funds for the Camp fire that devastated Butte County California. Sierra Nevada is located in Butte County where the fire took place, and many of their employees lost their homes to the fire.

Back on November 24th, we posted a clone version of the Sierra Nevada Resilience IPA GF Clone recipe on our website. Withi...

Free GFHB Eye Chart Cell Phone Wallpaper

By GFHB  -  December 15th, 2018

Just in time for the holiday! Enjoy this FREE GFHB eye chart cell phone wallpaper. Designed to fit on most smart phones.

To save as wallpaper, follow the instructions per your smart phone.

We are also working on creating cool new GFHB beer swag. We ordered this sample t-shirt to see how it looks and feels. But we think this design could go on a lot of items. Please check back to see what our new design might turn up on!

Happy Holidays & Cheers!


Yeast Must Knows For Brewing Gluten Free Beer

By GFHB  -  November 28th, 2018

First thing first, if you are brewing gluten free beer, you will need to use dry yeast. Liquid yeasts are cultured in a medium made partially from barley and will contaminate your beer. Dry yeast is cultivated on beet sugar, cane sugar or molasses and can be pitched directly to the carboy. If you make a yeast starter, it must also be made gluten free too.1

Although there are fewer available varieties of dry yeast, there are quite a few more varieties than just a few years ago. Fermentis and Lall


Suggested Mangrove Jack's Dry Yeast by Beer Style

By GFHB  -  November 22nd, 2018

According to Mangrove Jack’s, beer yeast works in three stages: Lag Phase, Fermentation, and Maturation. After pitching the yeast, a lag period of 12 to 24 hours before active fermentation starts is normal. Vigorous fermentation may take up to 48 hours to occur. The finished beer will reach premium flavor potential after approximately 4 weeks maturation; 1-2 weeks fermentation followed by 2-3 weeks bottle conditioning. However, some exceptions include Lagers, Strong Ales, and Bavarian Wheat beer...

Suggested Lallemand Dry Yeast by Beer Style

By GFHB  -  November 17th, 2018

According to Lellemand, rehydrating dry yeast is a crucial step to ensure rapid and complete fermentation. The following effects have been observed with non-hydrated yeast under specific brewing conditions: longer diacetyl stand, longer fermentation time, longer lag phase, stuck fermentation, and poor utilization of maltotriose.

The following chart is an excerpt from 'Brewing Catalog' by Lellemand






Belle Saison


Suggested Fermentis Dry Yeast by Beer Style

By GFHB  -  November 11th, 2018

Yeast attributes a lot to the finished beer. Do you want a dry or full bodied beer? Are you making an Ale or a Lager? According to Fermentis, beer yeast is able to produce or contribute to body, mouth feel, flavor and many aromas which could typically be grouped into four categories: neutral, fruity, floral and spicy. But the expression of the yeast onto the final beer depends on factors including pitching rate and fermentation temperature, as well as the effect of oxygen.

The following chart i...

Gluten Free Beer Recipe Drive for the Zero Tolerance Gluten Free Home Brew Club

By GFHB  -  November 2nd, 2018 will donate $1 to the Zero Tolerance Gluten Free Home Brew Club for each original recipe submission. Extract, Partial Mash and Grain, and All Grain novice and expert brewers alike may submit their best recipes! To submit a recipe go to: > Resources > Recipes > Submit a Recipe

Top Prizes:

Brewer’s Choice – Recipe brewed by and featured at Bierly Brewing in McMinnville Oregon, and a FREE Bierly Brewing T-Shirt

Judge’s Choice – $50.00 GlutenFr


Head Retention of Various Gluten Free Home Brewed Beers

By GFHB  -  October 27th, 2018

This is a follow up to our two part Partial Mash vs Partial Grain series that ended leaving a little more to be desired. While the Amber Ales brewed in that series turned out with a good flavor profile appropriate for the beer style, it lacked body and head retention. This could be caused by a multitude of factors, and we will share a few that may have attributed to the final outcome. First, we brewed both the partial mash and partial grain simultaneously, which we are not practiced at. The last...

High Gravity Gluten Free Brewing

By Matt S. from VA  -  September 27th, 2018

While the early advances in brewing gluten free beer can be chronicled on the GFHB facebook page, much of what is rapidly evolving can be found here on the GFHB blog! It seems like every few months we are updating our brewing recommendations with the latest and greatest information. And although the gluten free brewing community has seemingly advanced more in the last couple of years than it did in the last decade, there hasn't been much information about brewing high gravity beers.

Matt S. fro...

Partial Mash vs Partial Grain - Part 2

By GFHB  -  September 22nd, 2018

The first episode in this two part blog may be found here:

In this second episode in our two part blog, we are going to review the two gluten free Amber Ales which we brewed simultaneously using the partial mash and partial grain with BIAB option brewing methods. The same grain bill was used in each batch of beer, and the amount of sorghum syrup was calculated based on the projected conversion and efficiency...

Victoria Grain Mill with Electric Drill

By GFHB  -  September 8th, 2018

How to connect an electric drill to a Victoria / Corona style grain mill; and a few overviews how to properly use this style grain mill with gluten free or conventional malts.


Catching Up with Andrew Lavery

By Zero Tolerance  -  August 20th, 2018

This is a blog collaboration with the Zero Tolerance Gluten-Free Home Brew Club of Portland Oregon. Thank you Joe Morris from Zero Tolerance for reaching out to the worldwide gluten free brewing community and coming up with the great questions in this epic blog!

Most GFHBers have read Andrew Lavery’s 2006 Gluten Free Brewing and Gluten Free Malting tutorials. These tutorials have been referenced heavily for years where they are the starting point for many gluten-free brewers. Andrew has graciousl


Partial Mash vs Partial Grain - Part 1

By GFHB  -  July 29th, 2018

In this two part video blog we are simultaneously brewing two gluten free Amber Ales using the partial mash and partial grain with BIAB option brewing methods. The same grain bill was used in each batch of beer, and the amount of sorghum syrup was calculated based on the projected conversion and efficiency of each brewing method. In the next episode we will discuss the math results and compare the two beers.

Go to the next episode here:

Close Up Look At Milled Millet And Buckwheat Malt

By GFHB  -  July 21st, 2018

Close up examples of milled millet and buckwheat malt. A side by side comparison of six different examples of milled millet and buckwheat malt used for brewing gluten free beer.

In our last video we discussed and showed examples of milled hulled and dehulled or “naked” rice malt. Today we are going to discuss and show examples of milled millet and buckwheat malt. Malt is stored unmilled and is only milled prior to using it; milled malt that is not used can degrade quickly. While we make spec...

Zero Tolerance Represents Gluten-Free Homebrewing at HomebrewCon

By Zero Tolerance  -  July 3rd, 2018

Last week was a very big week for the gluten-free homebrewing community on the national stage. Zero Tolerance Gluten Free Homebrew Club sent a three brewer delegation to HomebrewCon in Portland, OR. The club was on a mission to spread the word about gluten-free beer to the 3,200+ attendees.

Bob delivers his seminar at HomebrewCon2018
Photo: American Homebrewers Association

Zero Tolerance member and GFHB regular Bob Keifer presented a seminar titled Gluten-Free Homebrewing: No Barley Wheat or R


Diastatic Power & Enzymes in Gluten Free Malt

By GFHB  -  June 25th, 2018

Diastatic Power, sometimes abbreviated as DP, is a measurement of the enzymatic content of malted grain. When grains are malted by malsters, that is how they prefer to be called, enzymes are produced during germination. Those enzymes are vital during the mash process to convert the grain’s starches into fermentable sugar. Without enzymes, there would be no sugar for the yeast to consume during the fermentation process. Diastatic power is the measurement in degrees Lintner of the amount of enzyme...

Close Up Look At Milled Rice Malt

By GFHB  -  June 9th, 2018

Close up examples of milled hulled and dehulled or "naked" rice malt. A side by side comparison of six different examples of milled rice malt used for brewing gluten free beer.

In our last video we compared the dimensional weight of gluten free malt. Today we are going to discuss and show examples of milled hulled and dehulled or “naked” rice malt. Malt is stored unmilled and is only milled prior to using it; milled malt that is not used can degrade quickly. While we make specific mill gap s...

Assessment of Water Absorption Across Various Gluten-Free Grains

By Ben Barnes  -  April 24th, 2018


This research was carried out by Ben Barnes, undergraduate senior chemistry student at Southern Oregon University, on behalf of Gluten Free Home Brewing. The purpose of this research is to determine volume of water absorbed by various gluten-free grains during the Single Infusion Mash procedure (link included at end of report).

Experimental procedure:

A water bath with an initial temperature of 71.1 °C (160 °F) was prepared. In this experiment, there were eight total samples: t...

BIABing with Anthony from Texas

By Anthony from Texas  -  April 2nd, 2018

You may remember Anthony from his guest blog in January ‘Brewing 101 by GFHBer Anthony from Texas’. We have been collaborating on developing a clone recipe of his favorite conventional beer from before he was gluten free. After a couple revisions he thinks we may be close to the big unveiling. During this time, we have also worked on refining our BIAB brewing recommendations. You may recall our September and October blog articles when we conducted a series of BIAB batches and posted our results....

Dimensional Weight of Gluten Free Malt

By GFHB  -  March 24th, 2018

In this video blog episode we are looking at the dimensional weight of gluten free malt.


In our next video blog we are going to take a closer look at milled malt.

Please visit our blog for more videos about brewing gluten free beer.


Sugar Chart For Gluten Free Home Brewing

By GFHB  -  March 17th, 2018

Last month we filmed a video blog Q&A with Bierly Brewing and discussed his experience with extract brewing. We thought a good follow up to that video blog would be a chart of sugars frequently used in brewing gluten free beer....

Sugar Lovibond PPG Fermentability Typical Usage
Brown Rice Syrup 42DE - Clarified 2 1.037 75% Nearly colorless and flavorless; Provides proteins and amino acids necessary for yeast nutrition, head retention and body. High percentage use may result in c

Q&A with Bierly Brewing and New False Bottom Recommendation

By GFHB and Bierly Brewing  -  February 24th, 2018

Q&A about gluten free extract beer brewing with JP Bierly, brewer and owner of Bierly Brewing, a dedicated gluten free brewery in Philomath Oregon. Additional bonus feature: New false bottom recommendation that does not allow gluten free malt to pass through a conventional false bottom!

We spent a few days home brewing some "partial grain" and all-grain recipes with JP Bierly and shot this Q&A during a little downtime while the grain bill was mashing. Although we were brewing with malts during ...

New Enzymes and Updated Tutorials

By GFHB  -  February 13th, 2018

First of all, thank you to all the wonderful GFHBers that have been patient with us while we have conducted plus or minus two dozen test batches with various different enzymes. But the wait is finally over! We are excited to announce the new enzymes are in stock and ready to be used with the updated brewing tutorials.

For Single Infusion Mash: SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes work together at temperatures of 155-165F (163.4F recommended) to convert starch into fermentable suga...

Step-By-Step Video Tutorial for Pub Style Fish and Chips

By GFHB  -  February 6th, 2018

We thought a video on how to make the best beer battered fish, chicken strips or veggies was a great way to learn how to use our new camera and editing software. There are many gluten free beer brewing videos in the keep checking our blog!



First of Its Kind - Zero Tolerance Gluten Free Homebrew Club

By Zero Tolerance  -  January 30th, 2018

Zero Tolerance Homebrew Club kicked off what is believed to the first-of-its-kind gluten-free homebrew club on Sunday, January 28th in Portland, OR.  The meeting was held at Ground Breaker Brewing, who has graciously agreed to host the club on an ongoing basis. Meetings will be held on the last Sunday of every month from 2pm-3pm.

The inaugural meeting drew a dozen or more interested parties, some of whom brought gluten-free homebrew to share. Ground Breaker’s delicious food and flights of their...

Brewing 101 by GFHBer Anthony from Texas

By Anthony from Texas  -  January 20th, 2018

Many of our customers may not realize that GFHB started out as a facebook page in 2010 in an effort to connect GFHBers together in one place, share our knowledge and experiences, and of course share our favorite recipes. Since we opened our business three years ago we have enjoyed helping customers that are new to brewing, new to brewing gluten free beer, and seasoned brewers develop a new recipe. Most of our time these days are spent fulfilling orders and reordering supplies, but we really enjo...

How To Calculate Rice Hulls For Proper Circulation & Filtration

By GFHB  -  January 2nd, 2018

Rice hulls provide an important function during the mash and sparge process by providing proper circulation in the mash and filtration during the sparge. In November we revised our recommendation from adding 20-25% rice hulls to a grain bill, to just 10-15%. At minimum, you want to use enough rice hulls to prevent a stuck mash, and we have found that 10-15% provides sufficient circulation and filtration. That does not mean you need to shy away from using a bunch of rice malt in your grain bill! ...

New Product: Beer Batter Mix

By GFHB  -  December 22nd, 2017

Growing up in Milwaukee Wisconsin with plenty of beer and Friday fish fries has made being gluten free challenging. We struggled over the years to make a gluten free batter that would stick to the fish, stay stuck to the fish throughout the frying process, and then didn’t simply crumble or separate when eating. After many years of disappointing attempts with mediocre results, our interest in trying again was renewed since we started making great recipes made from Eckert Malting & Brewing Co's ma...

New Product: Naked Pale Rice Malt

By GFHB  -  December 16th, 2017

We are excited about this newest release from Eckert Malting & Brewing Co! This "naked" rice malt is dehulled leaving just the rice grain behind. May be used with other hulled rice malt or the appropriate amount of rice hulls to ensure circulation and filtration. The use of "naked" rice malt reduces the amount of rice hulls in the grain bill and may increase the potential gravity.

As this malt is new there is still some testing to be done to figure out the PPG. But because we know the grain to ...

Updated Brewing Recommendations

By GFHB  -  November 21st, 2017

This past year we have conducted well over a dozen test batches to shore up our knowledge of brewing gluten free beer. Things have changed quickly since we started in 2010 as a facebook page sharing the bits and pieces of information and recipes we acquired. Our goal this year was to unlock and clear up many of the questions GFHBers, including ourselves, still have about brewing gluten free beer. 

Brew In A Bag (BIAB): We have really enjoyed using the BIAB method this past year. As it turns out...

New Product: Goldfinch Millet Malt

By GFHB  -  November 11th, 2017

Got an IPA or Pale Ale planned soon? Try this new Goldfinch Millet Malt! With maple and bran flavors coupled with slight toasty cereal, honey and caramel tones; this is a great malt to add complexity to the your next beer.


New Product: Californian Lager Yeast

By GFHB  -  November 2nd, 2017

We recently adapted a California Common / Steam Beer recipe which required a California style lager yeast. See recipe here:

We are excited to work with Mangrove Jack's M54 Californian Lager yeast. This is a unique lager strain that has the ability to ferment at ale temperatures without the associated off flavors. Extended lagering periods are also not required.

Suitable for California Common and any lager fermented at am...

Brew In A Bag: Rice Malt Grain Absorption Rate Revealed

By GFHB  -  October 28th, 2017

Updated 11.6.17!

Today, BIAB batch number 5 went into the kettle, and we feel optimistically back on track. Batches number 3 and 4 were dumped down the drain after very low conversion. We compared our brewing journal notes for each batch to what we know about brewing gluten free beer. Some things started to take shape. We suspected the thin mashes of the batches number 3 and 4 may have diluted the enzymes to the point there was little conversion. In our all-grain brewing the quarts/pounds ratio...

Brew In A Bag: A Few Batches Later

By GFHB  -  October 16th, 2017

Updated 10.21.17!

In September we posted the blog ‘Brew In A Bag: Brew Day Notes To Self’ where we described our first experience of brewing in a bag. At that time we wanted to do a few things: use the BIAB method, compare aeration methods, and work on developing a new recipe. Well, a few things stood out after our first experience. We brewed in our kitchen and did not anticipate the difficulties we had maintaining a boil on our electric stove. We have since figured out that there is a small ra...

Smoked Malt

By GFHB  -  September 27th, 2017

Smoked malts are primarily used in Scottish Ales, Smoked Beers, Porters, Bamberger Beers and Rauch Bocks. Typically, a pale or lightly roasted malt is used (usually 5 – 6 lovibonds) to make smoked malts, and the preferred woods include Apple and Cherry wood. Low temperatures for extended periods of time produce the best results. The pale or lightly roasted malts are preferred due to their higher moisture content. Smoke sticks to moisture more than the grain itself, therefore presoaking the malt ...

Brew In A Bag: Brew Day Notes To Self

By GFHB  -  September 16th, 2017

We are not unfamiliar with the Brew In A Bag (BIAB) brewing method, we just had not actually brewed beer this way before. We have read up on a lot of brewing topics in order to be knowledgeable for customer questions and our own curiosity. However, we have not yet had time to try everything we have read at least once. We try to incorporate a couple new concepts or try new ingredients into every batch of beer we brew.

There were more lessons to be learned than we anticipated going into this batc...

Gluten Free American Amber Ale & Chocolate Chili

By GFHB  -  August 27th, 2017

A brief story about this recipe. We entered a chili cook-off and my wife made many versions of various chili recipes for a couple months before the event. The night before the cook-off, she became ill and was unable to attend the event. Armed with the recipe my wife wrote, the ingredients and all my cooking supplies; I went to the event myself having never made any chili recipe, let alone my wife's chili recipe. She developed such a great recipe she won 2nd Place even though she was at home sick...

New Product: Naked Gas Hog Rice Malt

By GFHB  -  August 23rd, 2017

This "naked" rice malt is hulled leaving just the rice seed behind. Therefore, it departs a less bitter yet rich flavor as compared to it's sister Gas Hog Rice Malt.

Naturally gluten free product malted in a dedicated gluten free facility. Produces gluten free beer. Use Amylase Enzymes to convert starches into sugars which can then be fermented by brewing yeast.

Premium quality California rice germinated then heated to allow conversion of starch to sugar. Dried and roasted to develop very dark


Gluten Free Beer Battered Malted Fish & Chips

By GFHB  -  August 10th, 2017

Growing up in Milwaukee Wisconsin with plenty of beer and Friday fish fries has made being gluten free challenging. I have struggled over the years to make a gluten free batter that would stick to the fish, stay stuck to the fish throughout the frying process, and then didn’t simply crumble or separate when eating. After many years of disappointing attempts with mediocre results, my interest in trying again was renewed since my wife started whipping up some great recipes made from the malted ric...

Malt Rice Bread II

By GFHB  -  July 31st, 2017

This is an updated version of the Malt Rice Bread recipe we originally posted on our blog on February 24th 2017. In this version, we cooked the Amber Rice Malt Cereal first, adjusted the amounts of the leavening agents, reduced the amount of sugar, and added more liquid. We found this version to be more "savory" and have more of a cornbread consistency. 


1 cup Amber Rice Malt Cereal

½ cup Amber Malted Rice Flour

½ cup Malted Sweet Rice Flour

¼ cup brown sugar

1 tsp salt

2 tsp...

GF Peach Cobbler

By GFHB  -  July 30th, 2017


  • 6-8 fresh, ripe peaches (about 5 cups), peeled and sliced
  • 1 teaspoon vanilla
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cups sugar, divided
  • 1/2 cup unsalted butter, melted (or ¼ cup butter & ¼ cup oil)
  • 1/3 cup Tapioca flour
  • 1/3 cup Malted Sweet Rice Flour
  • 1/3 cup brown rice flour
  • ½ teaspoon xanthan gum
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 cup milk or non-daily milk
  • 1/4 teaspoon salt


  1. Pre-heat your oven

Unedited Video Tutorial Script

By GFHB  -  July 26th, 2017

After we released our video tutorial series this past month we took a moment to relax before revisiting the original unedited tutorial script. Filming tutorials was a sharp learning curve. There was a lot of last minute editing in order to avoid hours of standing around and talking to the camera. There was so much content we wanted to cover, as the original script reflects, but it would have made for an excessively long video tutorial. It is really quite amazing how much content you can cover in...

Gluten Free Home Brewing Tutorial Series - The Fermentation

By GFHB  -  July 9th, 2017

The final episode in our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!




Gluten Free Home Brewing Tutorial Series - The Boil

By GFHB  -  July 9th, 2017

The eighth episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!




Gluten Free Home Brewing Tutorial Series - The Mash

By GFHB  -  July 8th, 2017

The seventh episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!




Gluten Free Home Brewing Tutorial Series - The Mill

By GFHB  -  June 27th, 2017

The sixth episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!




Gluten Free Home Brewing Tutorial Series - The Malt

By GFHB  -  June 26th, 2017

The fifth episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!




Gluten Free Home Brewing Tutorial Series - The Ingredients

By GFHB  -  June 21st, 2017

The fourth episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!





Gluten Free Home Brewing Tutorial Series - The Recipe

By GFHB  -  June 20th, 2017

The third episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!




Gluten Free Home Brewing Tutorial Series - The Equipment

By GFHB  -  June 5th, 2017

The second episode of our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!




Gluten Free Home Brewing Tutorial Series - Introduction

By GFHB  -  May 31st, 2017

The first in our series of gluten home beer brewing tutorials is now available on the GFHB YouTube page!





Additional Beer Profile features on Recipes!

By GFHB  -  May 20th, 2017

If you haven't been to our Recipes page you may want to check it out here:

If you have browsed through our Recipes page and were a little disappointed with the lack of information in the Beer Profile, we apologize. Apparently the public / customer view was not displaying the ABV, SRM and IBU. That is some important information that was not able to be viewed. But we FIXED THE GLITCH and any recipe that was submitted with the

How To Calculate The Perfect Strike Water For Your Next Mash

By GFHB  -  May 11th, 2017

So you have tried your hand at an all-grain batch of beer and the math was close but not what you expected. It might be your Strike Water. There are several variables to take into calculation when trying to achieve the target mash temperature, and each as important as the other. The difference between getting to 163.4F and being off a few degrees may affect the efficiency of your mash…and less fermentable sugars for your eager yeast to devour.

Grain Temperature: So, you set your thermostat to


GF Savory Malted Pie Crust & Chicken Porter Pot Pie Recipes

By GFHB  -  April 16th, 2017

GF Savory Malted Pie Crust
Prep time: 20 minutes
Makes 2 - 9” pie crusts or one top and one bottom crust

1 cup brown rice flour
½ cup Malted Sweet Rice Flour
½ cup Amber Malted Rice Flour
½ cup tapioca starch 
1 teaspoon xanthan gum
½ teaspoon salt
12 Tablespoons chilled butter cut into chunks
8-10 Tablespoons GF Amber Ale or GF Pale Ale beer

1. In a large bowl add flours, tapioca starch, xanthan gum, and salt. Mix to blend.
Add chilled butter and cut with pastry blender until mixtu


Gluten-Free Amber Malted Cookies with Peanut Butter

By GFHB  -  April 8th, 2017

The Amber Malted Rice Flour adds a really nice complementary flavor with the peanut butter. Easily modified to be vegan.

Prep time: 15 minutes

Makes about 36 cookies


½ cup granulated sugar
½ cup packed brown sugar 
½ cup peanut butter 
½ cup butter or vegan butter
1 teaspoon gluten-free vanilla
1 egg or flax egg
½ cup Malted Sweet Rice Flour
½ cup Amber Malted Rice Flour
1/3 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
¼ teaspoon salt
6-8 oz chocolate chips (optional)


Mangrove Jack's Dried Yeast by Craft Beer Style

By GFHB  -  April 7th, 2017

Mangrove Jack’s introduced several new dried yeasts to their Craft Series last year that gives the brewer the ability to brew a complete range of beer styles previously only possible with liquid yeast (liquid yeast is not gluten free). We have put together some information to help you choose the right Mangrove Jack’s Dried Yeast for your next homebrew.

M15 Empire Ale – Suitable for Amber Ale to Porter. Full, rich dark fruit flavors with exceptional depth.

M20 Bavarian Wheat  – Great choice for...

New Product: Liberty Bell Ale Yeast

By GFHB  -  April 6th, 2017

We are excited to try our first batch of beer fermented with Mangrove Jack's M36 Liberty Bell Ale Yeast! This new yeast may be a good alternative to the old standby S-04 and US-05.

A top fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps to develop malt character.

Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more.

Dry yeast is a gluten free product.


Gluten Free Irish Soda Bread

By GFHB  -  March 18th, 2017

Adapted from Betty Crocker Gluten Free Irish Soda Bread


1 ¼ C Brown rice flour
¾ C Tapioca starch
½ C Amber Malted Rice Flour
1 ½ tsp baking soda
1 tsp Gluten-free baking powder
¾ tsp Salt
½ tsp Xanthan gum
½ C Raisins (optional)
¼ C Sugar
3 Tbsp Butter, softened
1 Egg or 1 flax egg
¾ - 1 C Buttermilk


Heat oven to 450°F. Grease round pan, pie pan or a cookie sheet with shortening or cooking spray.

  • In medium bowl, stir together flours, baking soda, baking powder, salt and xa


The Southern Oregon Cyclist

By GFHB  -  March 17th, 2017

GFHB is proud to sponsor the newly formed MeetUp group 'The Southern Oregon Cyclist'

If you live in Southern Oregon, and are a cyclist of any skill level or age, please join us for a ride!


Exclusive New Release - American Amber Ale - All-Grain Recipe Kit

By GFHB  -  March 9th, 2017

Original Gravity: 1.055
Final Gravity: 1.014
Alcohol By Volume: 5.42%
Color SRM 11.38
Bitterness IBU 27.78
Yield: 5 gallons

Introducing the long awaited American Amber Ale developed in collaboration with Eckert Malting & Brewing Co from Chico, California. This is a true to style Amber Ale full bodied beer with medium amber color, tones of malt and biscuit, and light hop aroma and flavor. The malt flavor has a lightly sweet caramel quality. Showcasing American style Chinook and


Malt Rice Recipes

By GFHB  -  February 24th, 2017

Eckert Malting & Brewing Co offers an Amber Rice Malt Cereal (Hot Cereal), Malted Sweet Rice Flour, and Amber Rice Malt Flour. There is a good chance you received a sample of the hot cereal in your recent purchase. In January, we posted 'Cooking and Baking with Rice Malt and Beer' on our blog that included a recipe for Gluten Free Muffins and information on cooking with gluten free beer. Below are a few recipes we received earlier today from Eckert Malting & Brewing Co.

Malt Rice Bread


16 Herbs and Spices to add Flavor and Aroma to your Homebrew

By GFHB  -  February 22nd, 2017

Early beers were made from not hops, but roots and herbs. Just because we are not brewing medieval beers anymore doesn’t mean we have to stop brewing with herbs and spices. Many of the attributes of modern hops can also be achieved using the right herbs and spices. And many up and coming craft beers, such as Grapefruit IPA, uses the right hops in combination with herbs and spices to get that great flavor profile. Here is a list of the herbs and spices we carry and how they can be used to enhance...

How to weigh hops (or anything) without a scale!

By GFHB  -  February 20th, 2017

Starting with a one ounce packet of hops, open packet and pour contents onto a work area such as a large plate or cutting board. Divide contents into exactly half. Now you have two half portions of hops, or 0.50 oz. If needed, divide contents again into exactly half. Now you have four quarter portions of hops, or 0.25 oz. Repeat as needed to achieve the desired amounts.

Below is a chart that will help you get to the amount of hops your recipe calls for:

1 = 1.00
1/2 = 0.50
1/4 = 0.25
1/8 = 0.1


Exclusive New Release

By GFHB  -  February 12th, 2017

Introducing two malted rice flours from Eckert Malting & Brewing Co. Certified gluten free from a dedicated gluten free facility. Sourced from local rice near Chico California. Substitute these flours with the rice flour in your favorite recipes. May also be used to substitute other flours.

Malted Sweet Rice Flour only $6.99 for 1 LB bag!

Amber Malted Rice Flour only $6.99 for 1 LB bag!

Check out this previous blog for recipe ideas:

Grapefruit IPA

By GFHB  -  January 28th, 2017

If this beer is anything like the Grapefruit IPA Ghostfish Brewing Co brews and sells...then this recipe will be amazing!

Original article:

Brewing Equipment: see your choice of homebrew guidebooks for a full list of equipment; note that this is a 5-gallon batch, so I recommend a 7- to 10-gallon boil kettle to do a full wort boil, which most likely will require a free-standing propane burner to achieve a rolling boil.  If ...

UPDATED: Partial Mash Brewing Tutorial

By GFHB  -  January 7th, 2017

It is pretty embarrassing when you are reading your own tutorial and find a glaring mistakes. We updated and corrected our Partial Mash Brewing Tutorial:

There was a crucial procedure omitted from step #10. After sparging the malt and collecting the wort, the extract must be combined with the wort. Then you may proceed with the boil instructions.

We apologize for any confusion or inconvenience this may have caused.

(Step-By-Step instruc...

Cooking and Baking with Rice Malt and Beer

By GFHB  -  January 1st, 2017

Another great product from Eckert Malting & Brewing

One of the great flavors we all enjoy from beer is malt. Now there are even more ways to obtain malt flavor in everyday ways. Eckert Malting & Brewing has come out with an Amber Rice Malt Cereal. This product is a flavorful hot cereal everyone can enjoy. Top this hot cereal with nuts, fruit, honey or your favorite add in for a robust breakfast or snack. But what’s even better, is that Amber Rice Malt Cereal can be used in baking as well to add...

Brew A Great Non-Alcoholic Beer

By GFHB  -  December 6th, 2016
We have had a couple requests for information about converting beer to non-alcoholic beer. Here is a great article for those who are interested:
Essentially you are cooking off the alcohol from the beer, like cooking off the alcohol when using wine while cooking dinner. So you could do this with store bought or home brewed beer.
Hope this helps...cheers!
Alissa & Brian

Steps To Designing A Gluten Free Beer Recipe

By GFHB  -  December 4th, 2016
  1. Beer Style – Designing a beer recipe starts by identifying the style of beer you want to create. The Beer Judge Certificate Program (BJCP) provides style guidelines which include aroma, appearance, flavor, mouthfeel, overall impression, comments, ingredients and vital statistics. While the BJCP style guidelines list ingredients, this information includes base ingredients that are generally used in that style of beer. This is not to be confused for a recipe.
  2. Equipment & Constants – When decidi

Gluten Free Brewing Not So Different After All

By GFHB  -  November 8th, 2016

There are many reasons why people are drinking gluten free beer ranging from personal health choices to significant medical conditions such as Celiac disease. Gluten Free Home Brewing was started as a Facebook page in 2010 in an effort to help centralize information about brewing gluten free beer. Part of the issue at that time was there was not the availability of ingredients as there is today. If we wanted malt it meant we had to malt our own grains. There are the same limited extracts today a...

GFHB Explainer Video

By GFHB  -  October 30th, 2016

Gluten Free Home Brewing Explainer Video

This video is not the video tutorials we mentioned a month or so ago in our newsletter. Those are still in the works and will be filmed in the upcoming months.


Amber Malt Rice Cereal

By GFHB  -  October 29th, 2016

Gluten free breakfast and baking options just got a whole lot better with this new Amber Rice Malt Cereal from Eckert Malting & Brewing Co of Chico Cali. This is an amazing twist on a classic hot breakfast cereal. There is no other product like this anywhere! This is truly a one of a kind must have product for any home brewer or gluten free foodie.

Only $ sure to add a bag to your next order!


Mill Gap Settings

By GFHB  -  September 9th, 2016

We recently corresponded with Grouse Malting & Roasting Co and Eckert Malting & Brewing Co about mill gap settings. The following is their recommendations:

To release the starch from within millet and buckwheat malt a mill gap setting of 0.65 – 0.70 mm is recommended. When milling rice malt you want to keep the rice hull intact while still milling the rice seed within the hull. A mill gap setting of 0.90 – 0.95 mm is recommended for rice malt.

EXAMPLES OF MILLED MALT (sorry for the typo on ...

Master Brewer of Ghostfish Brewing Co's thoughts on Eckert Rice Malt

By GFHB  -  September 3rd, 2016

We had a conversation recently with James Eckert of Eckert Malting & Brewing Co. Ghostfish Brewing Co in Seattle Washington has recently began using his malts and this is what Master Brewer Jason Yerger had to say: "Eckert rice malts have become a crucial ingredient in our beers.  They help us create a wide variety of true-to-style beers, while keeping our lautering times short and our prices consumer-friendly".

There are currently only a few craft gluten free microbreweries in the United St...

Mangrove Jack's Hard Cider Recipe Kits

By GFHB  -  July 21st, 2016

We are excited to announce gluten free hard cider recipe kits! After brewing up two kits for ourselves, we were convinced that others would enjoy them too. Varieties include apple, mixed berry, pear, and strawberry pear.

Each of our cider varieties has been formulated with only the freshest and best quality fruit which is then pressed and concentrated using our state of the art evaporators, and then cold filled into a pouch. All this effort we go to ensures we preserve the natural flavor of the f


Amber Rice Malt

By GFHB  -  May 2nd, 2016

Exclusive New Release! We are excited to announce the first gluten free Amber malt. Malted by Eckert Malting & Brewing Co and only available at Gluten Free Home Brewing. Give your Amber Ale a truly authentic amber flavor profile! $7.69 for 2 LBS


Welcome To Our New Website!

By GFHB  -  April 4th, 2016

Gluten Free Home Brewing started in 2010 as a facebook page in an effort to centralize resources and knowledge about brewing gluten free beer. Soon after a database of recipes was added and soon became too much to manage on a facebook page. In addition, visitors of the facebook page frequently had similar questions. It was apparent that a website was needed that could manage a recipe database, tutorials, and other brewing resources was needed. The Gluten Free Home Brewing website was started in ...


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