Did you know that beer cheese originated in the United States?  It is most commonly attributed to Kentucky, but people all over enjoy the savory cheesy dip for their soft pretzels, unless you follow the Autoimmune Protocol. That is until now. I tasked Chef Ann with creating an AIP version to highlight our Straight From the Farm “Cheddar” Cheese. and that is what we are offering here. Completely gluten and dairy free, even beer/alcohol free this is truly an inspired creation straight from the POTG Test Kitchen.

I had actually never had beer cheese before, but one of our employees has made it in the past and said this recipe was spot on. I am continually amazed by Chef Ann’s ability to recreate flavors with clean, compliant ingredients. Have you used our “cheese” before? Let us know if you have, and definitely give this recipe a try. Oh, and the pretzels are really good too!

Beer Cheese (AIP)
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  1. 3 T. tapioca starch, dissolved in water
  2. 3/4 cup coconut milk
  3. 1/2 cup caffeine free roasted dandelion root tea, brewed
  4. 2 tsp. molasses
  5. 1 Tbsp. coconut aminos
  6. ¼ tsp. ground cloves
  7. 1 tsp. garlic powder
  8. 1 tsp. onion powder
  9. 2 Tbls. Nutritional yeast (optional)
  10. ½ tsp. smoked sea salt
  11. 3 cups shredded POTG Straight from the Farm Cheddar
  1. In a medium saucepan over medium heat the milk.
  2. Stir in the tea, molasses, onion powder, garlic powder, cloves, coconut aminos, and smoked sea salt. Bring to simmer. Whisk in the dissolved tapioca starch and whisk until thick and bubbling, about 2-3 minutes. Remove from heat.
  3. Add the cheese one big handful at a time, whisking after each addition to melt it in. Add nutritional yeast flakes if using. Taste and add more garlic, salt and onion powder if desired.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/
Soft Pretzels (AIP)
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  1. 2 c cassava flour
  2. 1½ t baking soda
  3. ½ t salt
  4. ¼ c honey
  5. 1½ c full fat coconut milk buttermilk*
  6. Sea salt for sprinkling on pretzel
  7. coconut oil for parchment paper
  8. 1 cup water with 1 T. baking soda dissolved in spray bottle
  1. Pre-heat oven to 400°.
  2. Line two baking sheets with parchment paper and coat with coconut oil.
  3. In medium bowl mix cassava flour, 1½ t baking soda and salt together and in a separate bowl whisk together honey and coconut milk buttermilk till well combined.
  4. Pour wet ingredients into flour mixture and work together until a sticky dough comes together. You may need to use a dusting of flour to make it a nice smooth dough ball, just use a little at a time.
  5. Separate into 8 smaller balls.
  6. Take 1 ball and roll into a long snake like log approximately 15-16″ long, shape into pretzel and pinch ends together, repeat with remaining dough balls.
  7. Lay the pretzels out on the greased trays and spray them with the baking soda water spray.
  8. Sprinkle liberally with sea salt.
  9. Bake for 10-12 minutes, for best flavor, let cool completely before eating.
  10. *to make coconut butter milk, add 1 T apple cider vinegar to 1 c of coconut milk, let it sit for 5 minutes.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/

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