Rum

[Loyalist Dave]

Time to make Sake, or perhaps grappa. :wink:

LD

 

[Black Hand]

https://www.celiac.com/articles/222/1/Gluten-Free-Alcoholic-Beverages/Page1.html https://www.celiac.com/articles/23...of-Gluten-Free-Alcoholic-Beverages/Page1.html

 

[NeilMacleod]

Recently tried Red Fife flour, no reaction from that, its a heritage grain that has not been messed with and originated by David Fife from Glasgow and brought over to this continent in the near mid 1800's. Not much else is known about this strain.
Might be interesting to try and make some beer from this from scratch.

Great Links thanks!

 

[Bo T]

Gluten is massive compared to ethanol. It seems unlikely, given a good distillation, that any of it would make it out of the mash.

 

[Billnpatti]

My beloved "Duckie" is now gluten intolerant.
(This means that I've had to learn to cook again.)

My suggestion (and that's all that it is: a suggestion) is to use sugar cane and/or fruit to make your liquor & avoid any possible problem.
(You could also use BUCKWHEAT, if you can find it in quantity, as it has no gluten.)just my OPINION, satx

Thanks for your kind words.

I ran across this article with regard to fermentation and gluten. http://gluten.lovetoknow.com/Fermented_Wheat_Protein_and_Gluten_Intolerance In reading this, it would seem that grains containing gluten would not be a problem when making distilled liquors. But, before taking it as gospel, I'd ask a dietitian who works with people who have a gluten intolerance.

 

[Black Hand]

Gluten is massive compared to ethanol. It seems unlikely, given a good distillation, that any of it would make it out of the mash.

And indeed, it doesn't. No gluten in distilled alcohols...

 

[Loyalist Dave]

In reading this, it would seem that grains containing gluten would not be a problem when making distilled liquors

It's not, BUT like peanuts, if you have a product made where peanuts exist in other products, you have to label the peanut-free product "may contain nuts" or "made in peanut processing plant". Now the reaction for some folks where there is a tiny bit of cross contamination from peanuts can actually be deadly..., so it's warranted.

The custom then has transferred to gluten intolerance so IF your product has ingredients that ever had gluten, you're not supposed to say they are "gluten free". Which is why I have sometimes gotten sugar based alcohol instead of grain based, distilled to make my no-gluten friends bitters and limoncello.

LD

 

[Loyalist Dave]

In reading this, it would seem that grains containing gluten would not be a problem when making distilled liquors

It's not, BUT like peanuts, if you have a product made where peanuts exist in other products, you have to label the peanut-free product "may contain nuts" or "made in peanut processing plant". Now the reaction for some folks where there is a tiny bit of cross contamination from peanuts can actually be deadly..., so it's warranted.

The custom then has transferred to gluten intolerance so IF your product has ingredients that ever had gluten, you're not supposed to say they are "gluten free". Which is why I have sometimes gotten sugar based alcohol instead of grain based, distilled to make my no-gluten friends bitters and limoncello.

LD

 

[Black Hand]

All that said, even if the alcohol was made in a place that used wheat, the chance of a unfavorable gluten reaction (certainly NOT life-threatening as anaphylaxis would be) is essentially non-existent. Some people just take it too far, making mountains from a grain of sand (essentially a grain of sand too small to see with even an electron microscope).

Another case where reality is far exceeded by the imagined...

 

[Loyalist Dave]

True, very true....,

Ah but MORE FOR US THEN! :wink:

LD

 

[Black Hand]

Good point!

Remember that a glass half-full just leaves more room for alcohol...