Beer candied bacon (gluten free)


Being a gluten intolerant sometimes,is kind of challenging. Trying to replicate and mimic the flavors and textures you are missing is  very hard,at times…You are getting disappointed but if you truly believe in your skills and be persistent,you may definitely make it! I really love beer,but unfortunately in Greece was really difficult,even impossible,to find a gluten free beer. There are approximately 16 Greek beer brands and not even one is gluten free! At this point,where Greece’s economy concerns its citizens, whole Europe and not only ,I don’t think Greeks consider the non-existence of gluten free beer, as a problem,right now. Truth is,we are people who love food,good wine and beer,good company and trying to get through difficulties with humor and fighting until the end.

Back to beer! I am so lucky I finally found a gluten free beer I can enjoy! Omission IPA is without a doubt a very clean,crisp and refreshing beer.The bitterness is expected,and you can detect the fruity aromas and flavors. What’s better combinations with beer,than meat! Smokey,salty bacon,candied with brown sugar and the bitterness of the beer,seasoned with cracked black pepper,is a well-balanced snack. I am a big fan of bacon!



  • 1 lb thick-cut, high quality bacon
  • 1/2 cup brown sugar
  • 1/4 cup + 2 tbsp beer Omission IPA
  • cracked black pepper



Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack. Season with cracked black pepper.Place in oven and cook for 10 minutes,drain grease, flip, then bake another 10-12 minutes. Brush glaze on bacon strips and bake about 6 minutes until sugars begin to caramelize.

Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

Cool on wire rack completely before serving.

Adapted from: Tide and Thyme


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