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They might not have control of the timeline. In August, the TTB (used to be the ATF) is supposed to rule on what category to classify what we like to term "gluten free beer". Right now they aren't sure what to do with it! I bet it is causing a few slow downs in the import area as well.
We are about to have our labels approved, and the TTB will let us call it "Beer Brewed from Rice", and say, "Does not contain: Wheat, Oats, Rye, or Barley" on the bottle, but they are very picky!
We hope to have beer by Christmas this year, from a totally gluten-free brewery, and we have 6 totally different kinds.
Dark Hills Brewery
Okay! It's taken 2 years, but I figured it out! WoHoo! I answered my own question--Research, research, research!!!
You buy a brewery planner, do a market research survey, contact every vendor you'll need, go to breweries and conventions, find a site, write a business plan, have a pro help with the Pro For mas, obtain capitol, go to the bank, and then build it! Easy? Not really! But, I'm doing it.
I'm stuck on the "obtain capitol" part... (I've done the rest up to here)
So, here is my question:
Where should I go to look for investors who would want to buy shares in a gluten free brewery?
I'd like to give some fellow Celiacs the chance, but where do the investor-types meet?
Any ideas? I need help!
This is where I have trouble with the doctor's interpretations of these tests! If a test result is 0, then 0 it is. But, less than 3 might be 2.5 and still a positive...
Less than 11(?) is still a positive to me.
My son is allergic to eggs. He had a very low score, so he was negative by the doctor...but, the poor kid has such terrible reactions to eggs--even at a very low score--he can't possibly eat them!!
Doctors don't know everything...especially about food sensitivites!
I think that if a gluten-free diet helps, then where is the harm in eating healthy?
1.) You're born with it, you will die having it, and you will live all your years inbetween being celiac--whether it shows itself or not!
--You don't "outgrow" it, your body becomes stronger and "lives" with it better. That is why it is easier seen in the very young and the very old--their immune systems are not strong enough to handle it at all.
2.) If your baby has food related symptoms (diahorrea, bloating, gas, vomiting, constipation, rash, crankiness, failure to thrive, ect... , then consider celiac--quickly!
3.) If you breastfeed, gluten will "go thru" with the breastmilk.
--The Mom has to be gluten-free for the baby to truely be gluten-free.
4.) After you stop eating gluten, secondary food allergies will have a chance to show their stuff!
--You can have many food allergies, but the worse will be the one you notice. After you get the worse out of the way, the 2nd worse will be the new worse--and so on... ...Keep going!
5.) The tips of the villi is where dairy is digested.
--You may have to let them grow back to consume dairy without unpleasentness.
6.) If you eat even a fraction of a gram of gluten, you will do damage to yourself!!!!
--You might not notice it, but your villi will! (They detach, and your body goes thru a "gluten reaction" for upto a week--for each occurance.)
7.) In this country, doctors don't have a "celiac" clue!
8.) If your'e doctor diagnosed, you might have trouble obtaining or keeping health insurance.
9.) If you have trouble with any part of your digestive system, the food you have eaten should be suspect.... (it is a closed system, after all!)
10.) Just because a gluten ingredient isn't listed on the package doesn't mean the food is gluten-free!
--Rice Dream uses a process that uses barley in the manufacturing of their milk, but barley isn't an ingredient!
Cross-contamination is always an issue...
11.) Celiacs are great, friendly people who try to help from their experiences!
Any other things to add??
gluten-free since 1-'98
I'm not a doctor (obviously!) or anything above being an opinionated, well read, and experienced Celiac Mom of a Celiac Boy.
Take all opinions with a lot of thought, common sense, and a grain of salt!! ;-)
I have a favorite flour mix, if you can find the ingredients...
It is all rice flour, no need for xanthan gum (or any other binder!), and it cooks just like wheat flour!
I'm not exactly a frou-frou girl, so I don't know technically what they are called, but the look kinda like a fiberous synthetic loofa... (or the center of a floor buffing pad)! And, they come with a sponge on the other side... ..mine is pink...
Does that help any?
One of those serious scrubby pads (for the skin) will take it away, but I think it is a skin reaction from a food allergy. I'm allergy to soy, and if I eat it, I get the flaky forehead skin, too. If I don't eat soy, I don't get it. Get it?
Everyone has their own unique allergies! It probabily won't even be soy for you--but, it's as good as any to start with!
Good luck narrowing it down!
gluten-free since 1-'98
I make biscuts all the time! (sometimes twice in a day!)
Connie's All Rice Biscuts
3 cups All Rice flour blend
5 level Tablespoons Baking powder
1 teasp salt
1/2 stick butter
milk--just enough to make the dough right...
(1/8 teasp chili powder
1/4 teasp mustard powder
1 teasp garlic powder
All for flavor and can be omitted in a pinch)
In your lage mixing bowl, add all dry ingredients and mix well.
Cut in butter until it is well blended with the flour.
Now, add milk --about a 1/4 cup, mix, add 1/4 c.(or less) Is it dry? Add more milk. Very important! You want your dough to be just like new Playdough... It's best to add just a bit too much milk, mix it well, and then "fix" it with more flour--that's my perfered method. (Otherwise it just doesn't taste best...)
Now, you need to have a small square pan, greased. Divide the dough into 16 balls (keep halfing them). Bake at 350F for 20-25 min. They should brown nicely, fluff up, and be done in the middle.
You can also grate up 1/2 lb. of sharp cheddar cheese, and mix it in last, then make sticks instead of balls. Yummy cheese stix!!
Ps. I make everything with this mix!! I don't use anything else--don't need to!!