July will mark 2 years of our Potluck Dinner Club, which holds a themed potluck monthly. I’ve been chronicaling some of our most notable, or creative, potlucks and from a Gluten Free perspective I can say that June was one of the more interesting ones. June’s theme was cooking with beer, which you may find challenging when you are gluten free and still want to impress your gluten eating friends. I went in prepared to be limited in my options, but it turned out that many of the dishes were made gluten free because I have fantastic friends.

Here’s a preview:

We had: Gluten free Cheese and beer fondue (with Daura) with brocolli, bread, carrots, and apples for dipping; gluten free chilled cheese dip (ranch, cheddar, sour cream, and New Planet Pale Ale) with gluten free pretzels; turkey and pork Chili with beer;  Larry the Cable Guy Beer Bread (obviously not gluten free); Omission Pale Ale Braised keilbasa with string beans and apples; and the pick of the night: Beer Butter Mushrooms made with Green’s gluten free beer. The Mushrooms were a recipe from Killing Thyme, and I honestly couldn’t get enough of them. By simmering the mushrooms in the beer and butter for 30 minutes each mushroom is just gushing with flavorful liquid with every bite. They are also incredibly simple to make, so I highly recommend giving them a try.