You might want to check out Luksusova Vodka. It's made from potatoes and it's not too expensive. Check out their web site it talks all about Celiac Disease.
I know some of the fining agents (clarifiers) used in beer/wine making can be made from some pretty nasty stuff. Bentonite (clay), Polyclar (plastic powder), Gelatin, Isinglass (fish swim bladders) are a few. I have even heard of some home brewers using egg whites.
Yup Mamma's is great for pastas and deserts.
If you like steak check out J&R's. I live right behind the place and am there about once a week. Any of the unmarinated steaks with a baked potato or veggie. Haven't had a problem other then the steak with shrimp scampi. The shrimp were breaded.
Newbie here so this is my first reply. Let me start by saying I was/am a recognized beer judge and avid home brewer. I went gluten free (beer free) about a year ago. I thought it was hopeless until I found New Grist, then Bard's tale, and now Redbridge. My favorite is Bard's tale followed closely by Redbridge. I have to give some credit to A.B. for stepping up to the plate on this one.
The one piece of advice I can offer is do NOT to drink from the bottle. Use a clean glass either a pilsner or better yet a tuliped pint glass and let it warm up to about 40~45 degrees b/4 drinking. The flavors will be muted if it is served ice cold.
Find content
Not Telling
