Having a gluten intolerance or living gluten-free, limits your ability to eat certain foods and drinks. Beer is one of the drinks that can have an instant reaction to those living with gluten intolerances. The answer when creating your own recipes is simply substituting ingredients for ones that you can have.
Anheuser Busch Inc. now makes a gluten-free beer, called Redbridge, which can be found at your local grocery store. This gluten-free sorghum beer is made without wheat or barley so it is a perfect substitute for the main ingredient that makes this soup so unique.
The Redbridge beer offers a smooth and creamy taste that makes it perfect for eating the soup alone or pairing it with a grilled Rueben sandwich. In addition to gluten-free beer, you can use a hard cider that gives the soup a sharper and bitter taste which combines exceptionally well with the sharp cheddar cheese.
Traditional soups are thickened with a roux mix of flour and butter. This gluten-free version of Tillamook’s Cheddar Beer Soup uses Bob’s Red Mill Gluten-Free all purpose flour in combination with salted butter to create the mix.
When making this recipe, if you find that your soup in not thick enough, just heat up more of the roux mix in a separate pan and slowly add into the soup while stirring constantly. You can also add more shredded cheddar cheese in combination with the mix to thicken the soup.
This soup is an easy addition to any lunch or dinner meal and will warm you up on those chilly spring days. Pair with grilled sandwiches or bratwurst and when they are topped with sauerkraut, it can enhance the flavor of the soup even more.
5 Tablespoons Salted Butter
5 Tablespoons Gluten-Free All-Purpose Flour
3 Cups Milk
1 Tablespoon Minced Garlic
1 Teaspoon Crushed Red Pepper or Red Pepper Spread
3 Cups Shredded Sharp Cheddar Cheese
1 Cup Gluten-Free Beer or Hard Cider
Heat the butter until fully melted on low heat. Slowly add the flour and stir constantly creating a roux mix. Stir the roux mix until it starts to bubble but do not allow it to brown.
Turn up the heat to medium as you add the milk, garlic and red pepper. Continue to stir constantly to avoid burning until it is about to boil.
Turn down the heat and add the cheese and beer. Additional roux mix or cheese may be added in order to thicken the soup, if needed. Continue to stir while the cheese melts. The texture should be smooth and will thicken the longer it is allowed to cool.
Serve when the soup has reached the level of thickness and taste that you prefer. It can also be reheated the next day for a delicious leftover meal.