Gluten-Free Beers & Alcohol

Gluten-Free Beers & Alcohol

Updated August 18, 2020 (original 02/20/2015)

Gluten-Free Beer

In the United States, products labeled Gluten-Free must not contain or be made from wheat, rye or barley. That means many beers cannot be labeled Gluten-Free. Beers made with Gluten-Free ingredients and are Gluten-Free and can be labeled Gluten-Free.

 

Gluten-Removed Beer

A number of beers are treated with enzymes to break down gluten. These beers are typically filtered to remove any stray proteins. Such beers can be labeled Gluten-Free in EU, but not in Canada or the US.

 

Naturally Gluten-Free Beers

Anheuser-Busch Redbridge

Bard's Gold

Bard's Tale Beer

Brasserie Dupont Forêt Libre

Brasseurs sans Gluten Glutenberg Blanche

Brunehaut Bio Ambrée

Brunehaut Blonde Bio

Brunehaut Blanche

Burning Brothers Brewing

Coors Peak

Dogfish Head Craft Brewed Ales - Tweason’ale

Departed Soles Brewing Company

Drummond Gluten Free

Epic Brewing Company - Glutenator

Ghostfish Brewery

Glutenberg American Pale Ale

Glutenberg Blonde

Glutenberg Belgian Double

Glutenberg India Pale Ale

Glutenberg Rousse

Green's Discovery Amber Ale

Green's Endeavour

Green's Enterprise Dry-Hopped Lager

Green's India Pale Ale

Green's Quest Tripel Blonde Ale

Ground Breaker Corsa Rose Gold Ale

Ground Breaker IPA No. 5

Ground Breaker Dark Ale

Holidaily Brewing Company

Ipswich Ale Brewery - Celia Saison

Joseph James Brewing Fox Tail

Lakefront New Grist Ginger Style Ale

Lakefront New Grist Pilsner Style

Minhas Lazy Mutt Gluten Free

Mongozo Premium Pilsener

New Planet Belgian Style Ale

New Planet Blonde Ale

New Planet Pale Ale

New Planet Raspberry Ale

New Planet Seclusion IPA

New Planet Tread Lightly Session Ale

Nickel Brook Gluten Free

Nouvelle France La Messagère

Nouvelle-France Messagère Aux Fruits

Nouvelle-France Messagère Red Ale

Schnitzer Bräu Hirse Lemon

Schnitzer Bräu Hirse Premium

Sprecher Brewing Company's Shakparo Ale

Steadfast Beer Gluten-Free Blonde and Pale Ales

Steadfast Beer Company's Oatmeal Cream Stout

To Øl Reparationsbajer Gluten Free

Whistler Forager

Gluten-Removed Beers

Alley Kat Scona Gold Kölsch

Brunehaut Bio Tripel

Estrella Damm Daura

Estrella Damm Daura Marzen

Lammsbräu Glutenfrei Lager Beer

Mikkeller American Dream Gluten Free

Mikkeller Green Gold Gluten Free

Mikkeller I Wish Gluten Free IPA

Mikkeller Peter, Pale And Mary Gluten Free

New Belgium Glutiny brand Golden and Pale Ales

Short's Brewing Space Rock

Stone Delicious IPA

Sufferfest Brewing Company Pale Ale and Lager

Widmer Omission Lager

Widmer Omission IPA

Widmer Omission Pale Ale

Wold Top Against The Grain

Wold Top Marmalade Porter

Wold Top Scarborough Fair IPA

 

Gluten-Free Hard Cider

Most ciders are fermented from apples or other fruits. Most are safe; however, some add barley for enzymes and flavor. Read labels!

 

Gluten-Free Hard Cider

Ace Ciders

Angry Orchard

Blue Mountain Cider Company

Blackthorn Cider

Bulmer's Hard Cider

Crispin Cider (including Fox Barrel products)

Gaymer Cider Company

Harpoon Craft Cider

J.K. Scrumpy's Organic Hard Cider

Lazy Jack's Cider

Magner's Cider

Newton's Folly Hard Cider

Original Sin Hard Cider

Spire Mountain Draft Cider

Strongbow Cider

Stella Artois Apple and Pear Hard Cidre

Woodchuck

Woodpecker Cider

 

Wine

All wines, including brandy, champagne, cognac, port wine, sherry, and vermouth are safe for people with Celiac.

 

Gluten-Free Distilled Alcohols

Distillation removes gluten proteins from the final product, and starting 9/14/2020 distilled alcohols can be labeled "Gluten-Free" no matter their source. That means all distilled spirits are technically Gluten-Free. However, some people with Celiac Disease and gluten sensitivity have adverse reactions to spirits distilled from wheat, barley or rye. Many people with Celiac Disease have no problems at all with such spirits. The best advice is to trust your gut. Avoid eating or drinking things that upset your stomach. However, unless they have added gluten ingredients, such spirits do not contain gluten, and are safe to drink. If you tolerate them well, you can be comforted by the fact that they are likely just as safe as spirits made from Gluten-Free ingredients and labeled 'Gluten-Free."

 

Gin

Most gins are made with gluten-containing cereal grains. The final distilled product does not contain gluten, but cannot be advertised or labeled as Gluten-Free. Many people with Celiac Disease choose to avoid these beverages, while many others drink them with no adverse effects.

 

Gluten-Free Gin

Cold River Gin - distilled from potatoes

 

Brands of Standard Gin

Aviation American Gin

Beefeater

Bombay

Bombay Sapphire

Boodles British Gin

Booth's Gin

Gordon's

Leopolds Gin

New Amsterdam Gin

Seagram's

Tanqueray

 

Rum

Distilled from sugar cane, most rum is Gluten-Free and safe for people with Celiac. Beware of pre-made drink mixes, such as those intended for piña coladas — many of these contain gluten ingredients as flavoring.

 

Brands of Gluten-Free Rum

Appleton Estate Jamaica Rum

Bacardi - only Gold, Superior, 151, and flavored

Bayou Rum

Bundaberg Rum

Captain Morgan Rum

Cruzan Rum

Malibu Rum

Montanya Distillers

Mount Gay Rum

Meyer's Rum

 

Gluten-Free Sake

Fermented with rice and Koji enzymes - The Koji enzymes are grown on Miso, which is usually made with barley. The two-product separation from barley, and the manufacturing process should make it safe for people with Celiac.

 

Tequila

Distilled from the agave cactus, all 100% agave tequilas are Gluten-Free and safe for people with Celiac.

 

Gluten-Free Tequila

1519 Tequila

1800 Tequila

Cabo Wabo

Casamigos

Cazadores

Chimayo

Don Julio

El Jimador

Herradura

Hornitos

Jose Cuervo

Patrón

Sauza

 

Vodka

Vodkas distilled from potatoes, Gluten-Free grains or other Gluten-Free ingredients contain no gluten ingredients and can be labeled as Gluten-Free.

 

Many types of vodka are made with gluten-containing cereal grains. The final product does not contain gluten, but cannot be advertised or labeled as Gluten-Free. Many people with Celiac Disease choose to avoid these beverages, while many others drink them with no adverse effects.

 

Naturally Gluten-Free Vodka

Broken Shed Vodka

Corn Vodka - Deep Eddy, Nikolai, Rain, Tito's, UV

Grape Vodka - Bombora, Cooranbong

Potato Vodka - Boyd & Blair, Cirrus, Chase, Chopin, Cold River Vodka, Cracovia, Grand Teton, Karlsson's, Luksusowa, Monopolowa, Schramm Organic, Zodiac

Rice Vodka - Kissui

Sugar Cane - Downunder, DOT AU

 

Vodkas distilled from cereal grains

Barley Vodka - Finlandia

Grain Vodka - Absolwent, Blavod, Bowman's, Fleischmann's, Orloff, Polonaise, SKYY, Smirnoff, Stolichnaya,

Wheat Vodka - Absolut, Bong Spirit, Danzka, Grey Goose, Hangar One, Ketel One, P.i.n.k Vodka

Rye Vodka - Belvedere, BiaÅ‚a Dama, Platinka, Sobieski, Starka, Wisent, Wyborowa, Xellent Swiss, Å»ubrówka

 

Gluten-Free Whiskey

Nearly all whiskeys are made with gluten-containing cereal grains. The final product does not contain gluten, but cannot be advertised or labeled as Gluten-Free. Many people with Celiac Disease choose to avoid whiskey, while many others drink it with no adverse effects.

 

Gluten-Free Whiskey Brands

Queen Jennie Whiskey, by Old Sugar Distillery is made entirely from sorghum

Gold Spur Corn Whiskey by Cowboy Country Distilling is made with corn, millet and oats

 

Whiskeys Distilled from Cereal Grains

Bourbon - Benjamin Prichard's, Booker's, Buffalo Trace, Jim Beam, Early Times, Ezra Brooks, Jefferson's Bourbon, Knob Creek, Makers Mark, Old Crow, Old Forester, Old Grand-Dad

Canadian Whiskey - Alberta Premium, Black Velvet, Canadian Club, Crown Royal,

Tenesse Whiskey - Jack Daniels, George Dickel.

Irish Whiskey - Bushmills, Jameson, Kilbeggan, Redbreast, Tullamore Dew

Japanese Blended Whiskey - Hibiki, Kakubin, Nikka,

Japanese Single Malt Whiskey - Hakushu, Yamazaki, Yoichi

Rye Whiskey - Alberta Premium, Bulleitt

Scotch Whiskey Blends - Ballentine's, Bell's, Black Grouse, Chivas Regal, Cutty Sark, Dewar's, Famous Grouse, Johnnie Walker, Teacher's, Whitehorse

Scotch Whiskey Single Malts - Bowmore, Glenfiddich, Glen Grant, The Glenlivet, Glenmorangie, Highland Park, Knockando, Lagavulin, Laphroaig, Macallan, Monkey Shoulder, Singleton, Talisker

Taiwanese Whiskey - Kavalan Classic

 

Wine Coolers

Most wine coolers are usually made from barley products, and so contain gluten. There are a few exceptions.

 

Gluten-Free Wine Coolers

Bartle & Jaymes - all EXCEPT malt beverages

Boones - all EXCEPT malt beverages

 

Other Gluten-Free Alcoholic Brews, Wines and Spirits

Brandy

Campari

Champagne

Cognac - made from grapes

Cointreau

Grappa

Jaegermeister

Midori

Prosecco

Khalua Coffee Liquer

Kirschwasser (cherry liqueur)

Old Deadly Cider

Sambuca

Vermouth

 

Gluten-Free Drink Mixes

Club Extra Dry Martini - corn & grape

Club Vodka Martini - corn & grape

Coco Casa and Coco Lopez Brands - Cream of Coconut

Jose Cuervo Brand - Margarita Mix and All Jose Cuervo Blenders

Master of Mixes Brand - Tom Collins, Whiskey Sour, Strawberry Daiquiri, Sweet & Sour Mixer, and Margarita Mix

Mr. & Mrs. T - Except Bloody Mary Mix

TGI Friday's Brand - On the Rocks, Long Island Ice Tea, Margarita, Mudslide, Pina Colada, and Strawberry Daiquiri

TGI Friday's Club Cocktails including - Gin Martini, Manhattan, Screwdriver, Vodka Martini, and Whiskey Sour mix

 

Other Gluten-Free Beverages Mixes & Cooking Alcohol

Club Tom Collins - made with corn

Diamond Jims Bloody Mary Mystery

Holland House - all EXCEPT Teriyaki Marinade and Smooth & Spicy Bloody Mary Mixes

Mead - made from honey

Mistico - Jose Cuervo Mistico - agave and cane

Ouzo - made from grapes and anise

Spice Islands - Cooking Wines - Burgundy, Sherry and White

 

Also Godiva products contain gluten as do Smirnoff FMB's, Twisted V, and Smirnoff Ice

 

Additives Are Sometimes Used in Alcohols/Spirits

Certain spirits use chemical additives and preservatives such as glycerin to create a specific "mouth feel" and texture in an alcoholic beverage. Propylene glycol is used in foods and spirits, and although these ingredients are Gluten-Free, some people do have allergic reactions to them. Sulfites are often added to red wines, and many people are allergic to them.

Cranberry BBQ Sauce

Naturally Gluten-Free Sauces

CRANBERRY BBQ SAUCE

INGREDIENTS

1 Tbls Lemon or Lime Juice

1 Tbls Apple Cider Vinegar

1 Cup Maple Syrup or Honey

1 Tbls Coconut or Olive Oil

1 Tsp Ginger, ground

1 Cup Raw Carrot, diced

1 Cup Onion, diced

1 Cup Cranberries, fresh, chopped

½ Tsp Salt

DIRECTIONS

In saucepan heat oil and add onion. Cook until slightly caramelized, add carrots and continue cooking for another few minutes.  Add all remaining ingredients to saucepan and bring to boil, then stir and lower to a simmer. Simmer on low for about 20 minutes or until the onions and carrots are tender. Remove from heat and allow to cool slightly, then blend with an immersion blender, or Cuisinart. Return to heat and simmer until sauce begins to thicken. The sauce can be stored in a glass contain in the refrigerator until needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chocolate Nut Butter Cookies

 Naturally Gluten-Free Cookies

CHOCOLATE NUT BUTTER COOKIE SANDWICHES

Makes 12 cookie sandwiches

INGREDIENTS

Cookies

1 1/4 Cups Nut Butter

1/4 Cup Honey

1/4 Cup Sugar

2 Large Eggs

2 Tsp Vanilla

1/3 Cup Dark Cocoa Powder

1 Tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Semi-Sweet Chocolate Chips, melted

Nut Butter Filling

3 Tbls Butter

1 Cup Nut Butter

1/2 Cup Confectioners' Sugar

DIRECTIONS

Preheat the oven to 350°

Line a baking tray with parchment paper

Give the nut butter a good stirring with a spoon or a knife. This is to help redistribute the oil. In a large bowl, mix all the cookie ingredients together except for the melted chocolate. Once it's thoroughly combined, mix in the chocolate. At this point, the dough will be very wet and seem a little oily. That's totally normal but refrigeration will take care of that. Cover the bowl and refrigerate the dough for 1 hour or until it's no longer sticky and it's easy to handle.

Meanwhile, prepare the filling. In a medium bowl, mix together all the filling ingredients until well combined. Allow to chill in the refrigerator.

Use a medium cookie scoop or tablespoon and place the balls about 1 1/2" apart on the prepared baking tray. Bake for 6-8 minutes or just until the top of the cookies appear baked. If they appear puffy don’t worry, they should deflate while cooling.  Remove the cookies from the oven and let them cool completely on the baking tray. Once the cookies have completely cooled, assemble the cookie sandwiches by placing some of the filling between two cookies. There should be enough filling to make 12 finished sandwiches.  Store the cookies in an airtight container in the refrigerator for up to 1 week.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Mashed Potato Cinnamon Rolls

Naturally Gluten-Free Meals

CINNAMON ROLLS

 

INGREDIENTS

 

Dough

6 Tbls DF Butter, softened

1 Medium Russet Potato, cooked, mashed

1 Cup DF Milk

2 ¼ Tsp Gold Instant Yeast

2/3 Cup Sugar

1 Large Egg

3 ½ Cups GF Cup4Cup Flour, any brand, plus more for dusting

1 Tsp Salt

 

Filling

2/3 Cup Dark-Brown Sugar, packed

2 Tsp Cinnamon

4-6 Tbls DF Butter, softened

 

Glaze

4 Ounces Goat Cheese, softened

½ Cup Confectioners' Sugar

2-3 Tbls DF Milk

½ Tsp Vanilla Extract

Pinch of Salt

 

DIRECTIONS

Preheat oven to 350 degrees.

Rimmed Baking Sheet lined with Parchment Paper

 

Peel and cut potato and place in a small pot of water and bring to a boil. Cook until fork-tender. Drain the water and place the potatoes on paper towel to cool. Add to the mixing bowl and mix until smooth.

 

In a small bowl mix all the filling ingredients with a fork. Begin with 4 tablespoons of butter, final mixture should be crumbly, if needed add the remaining butter. Set bowl aside for later.

 

To the mixer add butter, egg, sugar and salt and mix on high until creamy. With mixer on low add half the flour, the yeast, and half the milk. Finish with the remaining flour and milk. Batter will be sticky, let mixer continue to run on low for a minute or two.

Place two large pieces of parchment paper, roughly 20-22 inches, on the workbench and sprinkle the bottom one with GF flour. Turn the dough out onto the floured paper and sprinkle the dough lightly with GF flour. Pat the dough gently into an oval shape, sprinkle with more flour if needed, and cover with the 2nd piece of parchment paper.

 

This dough is very soft and delicate, so just be patient. Using a rolling pin or bottle roll out the dough to a 14-by-18-inch rectangle. Carefully peel off the top paper and top with the filling mixture leaving a ½ inch border on the top long edge. Starting at the long edge closest to you, roll dough away from you into a tight jelly-roll shape.  Roll the entire roll into the parchment paper and refrigerate about 30 minutes. Transfer the roll back to the workbench and cut roll crosswise into 1 inch thick rounds. Arrange cut-sides up, in rimmed baking sheet leaving about ½ inch of space between each one. Set aside and allow to rest and rise for 1 hour.

 

Once the oven is heated bake rolls until browned about 30 to 35 minutes.  Remove from oven and allow cooling slightly.

Meanwhile make the glaze by whisking together the cream cheese, confectioners' sugar, milk, vanilla, and salt. Spread rolls with glaze and enjoy while still warm. 

NOTE: Handle the finished dough gently. Do NOT punch down or roll again. Do NOT do a 2^nd rise. Place the finished dough directly into the pan/sheet being used for baking. Too much handling will deflate the rise and GF dough will not rise again.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Brazilian Rolls

Naturally Gluten-Free Breads

DAIRY FREE BRAZILIAN ROLLS

Makes 24 Rolls

Ingredients

1 Egg

1/3 cup Oil

2/3 cup Almond/Coconut Milk

1 1/2 cups Tapioca Flour

1 tsp Salt

1 tsp Garlic Powder

1 teaspoon Onion Powder

1 tsp Nutritional Yeast Flakes

1/2 teaspoon Paprika

Directions

Preheat the oven to 400°F

Lightly grease a small muffin pan.

Place all ingredients into mixing bowl and mix on low speed until smooth. Scrape down the sides and mix again to incorporate any tapioca flour that sticks to the sides. Using a small muffin scoop or tablespoon divide the batter evenly between the 24 compartments of the muffin pan. Each muffin will be nearly full. Bake the rolls for 14-16 minutes, or until they’re puffed, crisp, and lightly golden. If you under-bake them they’ll deflate when cooled. Enjoy while still warm.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Whoopee Pies

Naturally Gluten-Free Desserts

WHOOPEE PIES

DIRECTIONS

 

Pies

Favorite Flavor GF Cake or Quick Bread Mix

AND

GF Cup4Cup Flour Blend, any brand

MAKE

3 Cups Flour TOTAL

 

1 ½ Tsp Baking Soda

¼ Tsp Cream of Tartar

2/3 Cup Shortening, Butter, or DF Baking Sticks, room temperature

1 Cup Milk, Coconut or Almond Milk

2 Eggs

2 Tsp Vanilla          

 

Filling

3 Tbls Cup GF Cup4Cup Flour Blend, any brand

½ Cup Milk, Coconut or Almond Milk

½ Cup Sugar

4 Tsp Butter, or DF Baking Sticks, room temperature

Pinch Salt

1 Tsp Vanilla

8 Tbls Shortening

 

DIRECTIONS

Preheat oven to 350F

2 Large sheet pans lined with parchment paper

 

Pies

Blend shortening, sugar and eggs until smooth and creamy, add vanilla.  Add remaining dry ingredients alternately with milk and blend well.  Batter should be able to hold its shape slightly when scooped. Drop by medium cookie scoop or heaping spoonful onto cookie sheet.  Bake for 7-10 minutes, they should be slightly firm to the touch.  Slide the paper onto the countertop and allow the pies to cool completely. Do not cover and allow the tops to dry slightly to prevent sticking.

 

Filling

In saucepan on top of stove, combine flour and milk and heat together until a thick paste forms and mixture pulls away from the side of the pot.  Allow to cool slightly and place in mixing bowl.  Add sugar, butter, salt and vanilla and turn mixer on medium speed.  Beat until well blended and thoroughly cooled.  Carefully add shortening one tablespoon at a time and turn mixer to high.  Continue to beat on high for additional 10-12 minutes until cream is light and fluffy. Final mixture should be light and fluffy and hold its shape when scooped.

 

Choose two pies of similar size and shape and sandwich together with generous amount of cream.  Sprinkle with confectioner’s sugar if desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Italian Torta Caprese

Naturally Gluten-Free Desserts
Italian Torta Caprese

Makes 12 servings

INGREDIENTS

12 Tbl Butter

6 Oz Semisweet Chocolate

1 Tsp Vanilla

4 Eggs, separated

1 Cup Sugar, divided

2 Cups Almond Flour

2 Tbl Dutch Processed Cocoa Powder

1/2 Tsp Salt

Sweetened Whipped Cream & Berries to serve

INSTRUCTIONS

Preheat oven to 325 degrees

Grease 9-inch spring-form pan

Place butter and chocolate in microwave safe bowl and microwave with 30 second intervals, stopping and stirring until smooth and melted. Once melted, add vanilla, stir, and set aside.

In a large bowl, whip egg whites on low until foamy, then increase mixer speed to medium high and whip while slowly adding 1/2 cup of the sugar. The whites should become white and glossy. Set aside.

In another bowl, beat egg yolks and remaining sugar for about 3 minutes on medium high, until thick and pale yellow. Add chocolate mixture, mixing just until incorporated, then the almond flour, cocoa and salt. Mix again, just until incorporated. Use a rubber spatula to scrape the bowl, making sure it is well mixed.

Add about 1/3 of the egg whites to the chocolate mixture and fold in carefully until no streaks of white are visible, and then add this mixture into the rest of the egg whites. Fold in until no streaks remain. Put the batter into the prepared pan and smooth the top with an offset spatula. Bake 50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool for 15 minutes, then carefully remove the side of the pan and let cool completely. Serve slices with a dusting of powdered sugar or berries and whipped cream.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Banh it Tran, Vietnamese Dumplings

Naturally Gluten-Free Appetizers

Banh it Tran – Vietnamese Sticky Rice Dumplings

INGREDIENTS

Filling

10.5 Oz Mung Beans

1 Tsp Sea Salt

White Pepper, to taste

Green Onion Oil

3 Green Onions, chopped

½ Cup Olive Oil

Dough

1 Bag Glutinous Rice Flour (400g)

1 Tsp Salt

1 ½ Cups Warm Water

Glutinous rice is naturally Gluten-Free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked.

INSTRUCTIONS

Soak mung beans for two hours in warm water or overnight in cold water, then drain. Transfer to a large pot, add the salt and fill pot with water until the beans are covered. Bring to a boil, then lower to medium low to simmer, stirring occasionally. Once the water is mostly gone (15-20 minutes), bring down to the lowest heat possible and cover, allowing the beans to soak up the remaining water and soften completely. Remove the mung beans from heat after 25-30 minutes.

To make the onion oil, gently heat the olive oil with the chopped onions to get the onion flavor. Cook until the onions are soft and falling apart, about 15 minutes. Strain out the onion and add them to the cooked mung beans. Set the oil aside to be used later.

Add the strained onions and a bit of pepper to taste. Mash with a potato masher or with the back of a spoon until it's the consistency of mashed potatoes. Allow to cool until the beans can be handled safely. Using a small cookie scoop, roll into 1 inch balls and set aside.

To make the dough, mix together the glutinous rice flour, salt and 3 tbsp of the onion oil and gradually add water ½ cup at a time until a dough forms. It should be a little tacky, but not stick to your fingers. Oil the cookie scoop and your hands and begin making 3-inch circles of the dough, pinching them out with your fingers to about ¼ inch thickness. Wrap the bean balls with the dough, pinching off any excess dough if necessary. The dough is too tacky and delicate for rolling pins, and add a little extra water if you find the dough gets dry or crumbly.

When the dumplings are all made, cook them by boiling a large pot of water with ½ tsp of salt and 2 tbsp olive oil (not onion oil). Once at a rolling boil, cook the dumplings in batches, gently stirring occasionally to keep the dumplings from sticking together. Wait until they float to the top for about a minute or two before removing from the water. Remove and let cool briefly in a bowl of ice water, then drain. Arrange on a lightly oiled plate, using the onion oil, and drizzle some onion oil over the top so they don't stick together. Serve with your favorite dipping sauce. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida