Gluten-Free Conchas (Mexican Sweet Bread)

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

Gluten-Free Conchas, 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.



  • 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



  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.

Gluten-Free Hot Cross Buns

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



  • 4 oz Bob’s Red Mill 1:1 flour

  • .44 oz yeast

  • 8 ounces whole milk, lukewarm


  • 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)


  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.

New Study Concludes "Gluten-Removed" Beer May Be Unsafe For People With Celiac Disease

  • It was found that no individuals reacted to the gluten-free beer
  • It was found that some individuals reacted to the gluten-removed beer
  • Based on the data, Gluten-Free Certification Organization will NOT certify gluten-removed beers

A recently released research study conducted by the Gluten Intolerance Group demonstrates that beers labelled “gluten-removed” may not be safe for individuals with celiac disease. The pilot study used blood samples from individuals with celiac disease to explore whether the proteins in gluten-free beer and gluten-removed beer were recognized by antibodies already present in the blood. The result of the study was that no blood samples reacted to the gluten-free beer but a percentage of blood samples did react to the gluten-removed beer. Based on the data of the study, the Gluten-Free Certification Organization will not certify gluten-removed beers.

“The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer” study was conducted by GIG at the University of Chicago’s Celiac Research Center and published online by the Journal of AOAC International.

“We’ve known there are issues surrounding fermented products made from gluten containing grains. That’s why we’ve never used them,” said James Neumeister, founder of Ground Breaker Brewing, the first dedicated gluten-free craft brewery in the United States. “It’s the same reason why in late 2015, the FDA issued a proposed ruling saying that products made from gluten containing grains couldn’t be labeled gluten-free.”

Gluten-free beers are produced using naturally gluten-free ingredients such as rice, sorghum, or cane sugar during the fermentation process. Gluten-removed or gluten-reduced beers are made using barley, wheat, or rye during the fermentation process and treated with an enzyme to break up the protein chains used to detect gluten, effectively circumventing gluten tests available on the market. 

While companies like Ground Breaker have long heard anecdotal accounts from consumers regarding reactions to gluten-removed or gluten-reduced products, this is the first study to demonstrate such reactions. 

“We are committed to continuing these types of studies to assure our customers that the decisions we are making are valid,” said Cynthia Kupper, CEO of GIG. “This study was done as a proof of concept of the methodology. Our hope is a bigger study will be conducted to provide an even bigger picture of the possible risk of these products to the gluten-free community.”

On February 23rd, GIG hosted a webinar with discussion of the study. The webinar was discussed by Laura Allred, Ph.D., GIG’s Regulatory & Standards Manager and lead author of the study; James Neumeister, founder of Ground Breaker Brewing; and Jordan Middlebrook of It is available to view on YouTube.

With Spring Comes the Latest Ground Breaker Release

  • Coffee Pale Ale Release
  • 2030 SE 7th Ave Portland, OR 97214
  • March 31st, 4:00 PM

Ground Breaker Brewing, the first 100% dedicated gluten-free brewery in the United States, is set to deliver up their first Experiment Ale Series installment of 2017. Coffee Pale Ale is slated for release on March 31.  

While the Experiment Ale Series from Ground Breaker sees unique releases every year, Coffee Pale Ale is a spring mainstay in the line-up. The combination of Equal Exchange’s Medium Peruvian roast coffee with a specially formulated pale ale was selected by the guests in the Ground Breaker Gastropub. “Having our own pub gave us the ability to try several coffee/beer combinations and get an immediate response from our customers,” said Ground Breaker’s head of R&D, James Neumeister. He continued, “When it comes to coffee, people think dark beer would be the obvious winner but no other coffee beer we made matched the positive response we received using this pale ale and coffee combination.”

Ground Breaker’s Coffee Pale Ale release comes at the tail end of a successful Portland Dining Month for the Gastropub. Customers that come in for the release on Friday the 31st will be able to enjoy the last night of Portland Dining Month with Ground Breaker’s three-course meal of Clams Casino, Duck Pate Ravioli, and a Tiramisu Cupcake made by Kyra's Bake Shop. 

Three small-batch Taproom Exclusives will be accompanying the Coffee Pale Ale on draught. Vanilla Cream features additions of lactose, a generous amount of vanilla, and extra coffee. Mexican Chocolate includes chillis, cinnamon, cocoa nibs and vanilla . Finally, Valencia Coffee Pale Ale is a variant with lactose, oranges, cocoa nibs, vanilla and extra coffee. 

About Equal Exchange
Equal Exchange, a pioneer in Fair Trade since 1986, is a full service provider of high quality, organic coffee, tea, chocolate and other foods to customers across the United States. 100% of Equal Exchange products are fairly traded, benefiting more than 75 small farmer co-operatives in 40 countries around the world. Beans for this Coffee Pale Ale come from Peru, where Equal Exchange has partnered with Cooperativa Nor Andino for nearly 15 years.

Ground Breaker Releases Imperial Darkness Through Their Roll-Up Door Series

(Portland, OR) – Ground Breaker Brewing, the gluten-free destination brewery out of Portland, Oregon, is set to release the darkest beer they’ve ever made. Imperial Darkness will be released through the brewery’s Roll-Up Door Series. Limited quantities in a 22 ounce package and on draught will be available starting January 25th through the brewery and gastropub, located at 2030 SE 7th Ave in Southeast Portland. Imperial Darkness will also be available for online purchase exclusively through Bring on the Beer, the Pacific Northwest's #1 online craft beer store. 

“It’s the darkest beer we’ve ever made,” said Tyler Kueber, brewmaster at Ground Breaker. Kueber pointed out just how long this beer has been in the making, “we’ve been developing this beer for over a year, with the first test batch released exclusively for our Yes We Can! Release Party.”

Imperial Darkness is a 9% ABV imperial dark ale made with deeply roasted chestnuts, lentils, and cacao nibs. Fermented with generous amounts of vanilla and Equal Exchange coffee, this beer has a complex wave of cocoa, coffee, vanilla, and caramel flavor and aroma. With 62 IBU, Nugget and Willamette hops provide just enough bittering for a well-balanced imperial dark ale.

About Bring on the Beer
Bring on the Beer is a trusted online beer store making the most highly sought after, award-winning, hand crafted beers of the Pacific Northwest available to people across the US. We specialize in delivering the best tasting and hardest to find brews anywhere.

About TCHO
TCHO is New American Chocolate. What does it take to make New American Chocolate? Obsession. Obsession with flavor. Obsession with innovation. Obsession over fusing the two to craft the very best chocolate, from bean to bar.

About Equal Exchange
Equal Exchange, a pioneer in Fair Trade since 1986, is a full service provider of high quality, organic coffee, tea, chocolate and other foods to customers across the United States. 100% of Equal Exchange products are fairly traded, benefiting more than 75 small farmer co-operatives in 40 countries around the world. Beans for this Coffee Pale Ale come from Peru, where Equal Exchange has partnered with Cooperativa Nor Andino for nearly 15 years.