Ground Breaker Brewing Releases Gluten-Free Homebrew Recipe

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

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. 

Gluten-Free Double Chocolate Brownies Recipe

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

Photo by Darren Black


  • 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


  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.