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Old 05-21-2013, 04:46 AM   #1
Dec 2011
Chicago, IL
Posts: 12
Liked 1 Times on 1 Posts

I posted a thread asking what to use in GF brewing to get a good foamy head. Tons of views, not many answers. I found this GF brewing link and it mentions TOFU? Anyone try this?
Here is the link:

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Old 05-21-2013, 01:01 PM   #2
Mar 2013
Harrisburg, PA
Posts: 606
Liked 62 Times on 58 Posts

That paper isn't real accurate or scientific. No cites or anything. Head is not formed by gluten. Not even sure where that came from.

Head is formed by many different factors. Proteins (not just gluten), lipids, complex carbohydrates, etc. Most gluten free grains actually contain way more protein than barley.

Many people on here use maltodextrin or oats for head retention. I use millet. I'm not sure about soy. Its worth a shot. I know many products use soy protein in place of gluten. I would just worry about a stuck sparge because of the increase in protein.
To drink the best, we have to brew the best!
This is gluten freedom...
Chamomile IPA
My House IPA

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Old 05-21-2013, 01:50 PM   #3
Feb 2012
Hookstown, PA
Posts: 350
Liked 12 Times on 11 Posts

Try it and see!
so whether you eat or drink, whatever you do, do it all for the glory of God.

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Old 05-22-2013, 08:23 PM   #4
Jul 2012
Posts: 134
Liked 4 Times on 3 Posts

I can't think of a more offputting phrase for a brew than 'try tofu'. If you do it you're a braver man(or woman) than I.

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Old 05-23-2013, 05:54 AM   #5
Feb 2012
Oakland, CA
Posts: 936
Liked 75 Times on 45 Posts

If you're lucky, you might find some torrefied ("puffed" or "popped") gluten-free grains at a health-food store. I brewed a quinoa IPA with a mix of sprouted quinoa, roasted quinoa, torrefied quinoa, and "rice crystal malt cookies" that I made by grinding up some flaked rice, mixing it with amylase and water, and then baking it at low temperature for several hours. That IPA had the most insane head retention of any beer I've ever would hold half a finger of head all the way to the bottom of the glass.

Generally, though, maltodextrin gets the job done nicely. Especially in a partial-mash or all-grain brew.

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