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Jesse's Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Sugar-Free Bread

This recipe comes to us from Susan Carmack.

Dry Ingredients:
2 ½ cups rice flour
½ cup tapioca flour
2 ½ teaspoons guar gum
1 tablespoon yeast
1 teaspoon salt

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Liquid Ingredients:
2 tablespoons honey
2 tablespoons olive oil or tallow
1 ½ - 2 cups water
1 teaspoon cider or rice vinegar

Directions:
Add liquid ingredients to dry ingredients in food processor. Process the mixture until it is smooth like a cake. Spoon it into a greased bread pan or muffin tins. Bake in oven at 350F - 30 min for bread and 15 minutes for the buns.

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56 Responses:

 
Olivia Chamalbide
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
14 Nov 2007 11:23:53 AM PDT
Thank you so much for this recipe, My two daughters are allergic to dairy, wheat, eggs, corn, soy, and peanuts. I'm constantly looking for recipes and deserts for them. As you probably know it is a difficult task to give them great tasting deserts and foods without all the ingredients that they cannot have but desperately want!

 
Lisa Williams
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said this on
19 Sep 2010 6:56:44 AM PDT
We just found out our son is allergic to soy, corn and peanuts... You are right, it has been difficult to find good recipes for him...

 
Sherry
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said this on
24 Dec 2012 8:40:31 AM PDT
I am severely allergic to soy. They will tell you that guar gum is a soy derivative and you should not use it. Substitute xantham gum instead.

 
Kris
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said this on
21 Mar 2013 6:54:27 PM PDT
Xantham gum is derived from corn, wheat, or soy. I had to look this up. My son is gluten free, corn free, egg free, and dairy free in his diet. He wants doughnuts.

 
onetier
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said this on
29 Mar 2013 10:40:38 AM PDT
There is a xanthan gum that doesn't have corn. Google it. It's pretty hard to find.

 
Miranda
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said this on
13 May 2013 1:03:33 PM PDT
My son has the same complex multiple allergies - we found one xanthan gum that is not derived from corn, soy or wheat! It's by Authentic Foods and it's been a god send!! They have their own site and there is NO cross-contamination!!

 
MsVanWinkle
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said this on
19 Jun 2013 8:03:53 AM PDT
Xantham gum often comes from corn.

 
Carson's mom, Lindsey
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said this on
01 Feb 2008 2:33:59 PM PDT
I just found out today that my 4 year old son Carson is allergic to wheat, eggs, corn, soy and peanuts. I need all the help I can get!!!

 
Jessica
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said this on
30 Sep 2016 9:24:25 AM PDT
I know this comments is old...2008. But I just found out my 7 year old son has the exact same allergies! Any advice, recipes, guidance would be much appreciated!!!

 
Carolyn
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
29 Feb 2008 7:43:25 PM PDT
We are starting an elimination diet tomorrow, so in preparation I decided to bake a loaf of gluten-free bread. I am an avid baker and have been baking all our own bread for about a year now, with a delicious recipe chock full of gluten. I grind all my own grains, so I ground some brown rice for the rice flour but used purchased tapioca flour. I made the recipe as written. It needed a few more minutes baking time because the inside was raw still when I cut it. Also it just tasted like a big loaf of rice. Not appetizing at all when you're used to whole wheat. My 3-year old spit it out in the garbage can saying, 'yuck!' I just couldn't get over the overly rice-y ness of this bread. I won't be baking this bread again.

 
Sebation
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said this on
18 Jan 2012 8:46:01 PM PDT
You really shouldn't say that you won't be baking this again until you have adjusted to the diet. I remember when I first started my elimination diet (which on top of gluten, I eliminated sugar, milk...most meats) I couldn't stand the taste of most of the smoothies I made, because they didn't have enough sugar and I couldn't eat many of the breads or anything because they didn't taste right, now, I love everything I make.

 
Linda
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said this on
01 Jun 2013 3:55:09 AM PDT
Try substituting coconut flour for the rice flour.

 
Paige
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said this on
29 Mar 2008 4:25:22 PM PDT
I have been eating gluten, casein, egg, soy, and sugar free for many years now. I have had a real hard time finding bread substitutes that work out nicely. This one rocks!! I used 2 parts white rice to 3 parts brown rice even though I know brown rice is the best nutritionally. I scooped a small amount into a muffin pan and they made great 'biscuits' with dinner. Even my husband who often won't even take a bite of my 'creations' said, 'wow, these are good!' and ate 2 bites!! THANK YOU!

 
Paul

said this on
14 May 2008 7:45:28 PM PDT
I cannot have rice, wheat, bran, oats, or corn. Celiac is my worst enemy because I lust after bread and still have yet to find a replacement

 
Sarah
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said this on
28 Jun 2011 12:54:20 PM PDT
Are you able to have different nuts? Quinoa flour is great and I grind my own almonds to make almond flour. I see you wrote this years ago so maybe you have found all this out already but just on case!

 
Sheila
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
24 Apr 2012 10:43:44 PM PDT
I have a good idea, try flax seed to make chips and tortillas!! I am just now starting my journey. I love to create so I will try everything once. I can not have eggs, dairy, gluten, sugar, or soy as well as 28 other intolerant things. If I can do it anyone can!!

 
NANCY
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said this on
02 Jun 2008 8:40:33 AM PDT
My 16 year old son just found out that he has allergies to wheat, corn, soy, coco, peanuts and every outdoor pollutant know to man. I thank you for the recipe and if you get any more please let us know. I am looking for a really good biscuit and Mayonnaise that doesn't have soy, corn or wheat in it. Thank you

 
Stephanie Hadiken
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said this on
19 Feb 2012 1:52:26 PM PDT
My son has a corn, soy and wheat intolerance! Very difficult to find products without all three of these ingredients!

 
sandra
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said this on
06 Jun 2012 7:44:01 PM PDT
Try olive oil, pure vinegar and egg yolks for a mayo. Add garlic for something different, or cayenne pepper.

 
Delanie

said this on
07 Sep 2013 7:27:51 PM PDT
Minful Mayo, by Earth Balance, is a soy-free mayo. It's what we use for the soy alllery in our house.

 
Kathleen
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said this on
14 Jul 2008 3:29:55 AM PDT
I haven't had a chance to try this recipe yet but have vacation coming and I will be experimenting and will give it a try. We have Celiac Disease - milk, corn, and a small rice allergy in our family. Thank you.

 
Megan
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
15 Sep 2008 11:47:17 AM PDT
I recently came across a website that listed general names for soy, products containing soy, and sources for soy and number 4 on the list mentioned 'ANYTHING with guar in the name'. I apologize, but I don't see how this recipe is 'soy free'. Thanks

 
Cindy
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said this on
13 Sep 2015 7:00:36 AM PDT
Guar gum is made from the guar bean. If you are allergic to beans in general you can not have it, but it's not soy. Most gums are legume, such as carob, tera etc... However there is agar, it's not legume derived.

 
Kathleen
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said this on
11 Jan 2009 1:20:50 PM PDT
For Megan: I found this on Wikipedia - it might be helpful to you. Good luck! From Wikipedia, the free encyclopedia: 'Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free flowing, pale, off-white colored, coarse to fine ground powder.'

 
Megan
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said this on
11 Nov 2009 9:34:28 AM PDT
I have not tried this yet, but where can I find more recipes that are dairy free, corn free and gluten free?

 
Cherlyn
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said this on
10 Jul 2012 4:45:31 PM PDT
Did you find many recipes that are dairy, gluten and corn free? My granddaughter is the same way. We need some help here on recipes for her.

 
Rebecca
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said this on
07 Feb 2010 6:49:03 PM PDT
We are excited to give this recipe a try. Our 10 month old has an allergy to dairy, soy, corn, wheat, nuts and eggs. Our biggest challenge is going to be baking her a cake for her 1st birthday.... any suggestions would be greatly appreciated.

 
SarahB
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said this on
14 Apr 2010 9:21:08 PM PDT
Thank you for this recipe! Will try it tomorrow!


 
Jane
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said this on
19 Mar 2010 7:03:00 AM PDT
This recipe is great and toasts well. I have made sandwiches from this and they hold up nicely, and muffins. I am trying it for pizza crust today.

 
Sarah
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
13 Jul 2010 8:14:16 PM PDT
I am allergic to corn and my allergist said yeast has is a derivitive of corn. I am sorry but this recipe is not corn free.

 
Amy
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said this on
22 Sep 2010 4:07:49 PM PDT
Ah, so close, but not vegan. Consider replacing the honey with either molasses or agave nectar, and ... tallow? seriously?

 
Shannon
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said this on
07 Feb 2011 10:10:43 AM PDT
This recipe doesn't purport to be vegan at all. So?

 
Tanya
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said this on
01 Dec 2010 10:54:27 AM PDT
As a mother to a child with egg, cow dairy, wheat allergies it gets easier, less complicated with the more you try attitude. I am happy with the change and experience from all my children in this new venture of food trials....and errors.

 
Bonnie
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said this on
08 Dec 2010 10:37:24 PM PDT
My son is allergic to wheat, gluten, casein, milk, and corn. We use only guar gum as xanthan gum is processed with corn. Also a reminder to get gluten free yeast. Thank you for this recipe. It is excellent and I love the idea of making it into muffins.

 
Sandra
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said this on
20 Dec 2010 8:52:19 AM PDT
I wondered if anyone had tried this recipe in a bread maker. I have tried it using a food processor and it turned out well. Mixing by hand, not so much.

 
John
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said this on
29 Jan 2011 6:33:17 AM PDT
Ok. Twice we have made this, and twice it is really dense and unfinished, even with extra baking time. Am I missing a step or is it actually as simple as mix it all and bake immediately? We mix it with our kitchen aid, not a food processor; and can you define the consistency of a cake? Not sure what we are doing wrong, but this is great tasting. Thanks

 
Maria Villalobos
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said this on
06 Feb 2011 9:19:35 AM PDT
Hi my grand daughtar is 5 years old and she needs recipes that are gluten free, egg free and dairy free.

 
Lisa
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said this on
06 Feb 2011 3:26:32 PM PDT
I also agree with John. Apparently I missed a step, too. It didn't rise, was very dense, the bottom half was uncooked, bread was like eating uncooked dough. These ingredients are so expensive to be throwing in the garbage. Do you have to let it rise before cooking? Was so excited about this recipe, help me figure out why when I make it sucks and when everyone else makes it, it's delicious.

 
jacqui swift-ross
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said this on
26 Feb 2011 3:35:15 PM PDT
Hi my name is Jacqui and I'm 43 and just found out I can't have gluten, wheat, oats, rye, eggs, dairy, soy, egg, sugar, or yeast. And I can tell you it's hard and it sucks. I'm struggling but I know when I eat clean, then I eat something I'm not supposed to eat and I pay for it. So some recipes would be great.

 
Denise michelle
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said this on
21 Jun 2011 5:47:05 PM PDT
I will try this recipe for my daughter. I was surprised about not letting the yeast rise also. I think the water added would have to be warm water and not cold or hot. I hope this helps some of you. I will reply here when I have tried it.

 
Sarah
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said this on
01 Aug 2011 5:52:47 PM PDT
Did not rise. Also, baking 30 minutes is way too short.

 
Sandra
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said this on
11 Nov 2011 10:07:58 AM PDT
On the yeast-free diet it's says to avoid honey as yeast feeds off the sugar?

 
Alli
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said this on
21 Nov 2011 7:02:42 PM PDT
Looking for suggestions for my sister who is allergic to gluten, corn, nuts, soy and dairy... How and what do we cook for her!? She's had celiac for years but the others are a new diagnosis... our first Thanksgiving!

 
Michelle
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said this on
25 Nov 2011 12:47:21 PM PDT
Hi Alli, I don't eat dairy gluten corn or nuts. It sounds hard work but when you get looking at recipes there are quite a few things to eat. If it's a roast lunch your doing you can still have turkey potatoes veg and gravy if you make it from scratch. I always use arrowroot instead of corn flour or wheat flour for thickeners and you can get dairy free margarine. For pudding, homemade meringue with fresh fruit is nice and you can also get a dairy free custard which is good. Hope this has helped a bit.

 
Laci
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said this on
10 Jan 2012 3:47:38 PM PDT
Please tell me what I am doing wrong because the bread loaf came out super dense and too moist. It took me well over 45 minutes to bake. The bread tasted okay, but had no actual flavor (a step above the cardboard taste). The directions are extremely unclear as well. However, my 3 year old actually ate 2 bites of a slice!!

 
brenda
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said this on
11 Feb 2012 9:59:30 AM PDT
It is so frustrating finding something to eat! No dairy, corn, soy, peanuts and gluten, it seems these five are in everything from pasta to most gluten free products. Oats, rice and beans are sometimes bothersome too. I'm starting to feel as if the only foods I can have are fruits and vegetables. If anyone has a vegan recipe cookbook without the first five items as ingredients it would be wonderful.

 
LKM
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said this on
26 Feb 2012 6:59:54 PM PDT
We just found out that 4 of 6 members of our family are allergic to wheat, corn, eggs, milk, soy, peanuts,and shell fish. It has changed our lives! We live in a small town, so it has been very difficult to find products to use. Having these recipes will be great help.

 
John Rich
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said this on
30 May 2012 6:16:02 PM PDT
The directions are very unclear. For example, what does "Process the mixture until it is smooth like a cake" mean?

There is no way that 30 minutes is enough baking time.

 
sandra
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said this on
06 Jun 2012 7:50:19 PM PDT
For the lady with the 16 year old wanting a mayo, try 4 part olive oil, 2 egg yolks, 1 part vinegar. At this point, add spices if he can take them, otherwise blend ingeredients till it looks like mayo. Yummy!

 
Dawn
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said this on
19 Jul 2012 8:09:37 AM PDT
Not bad. Strange taste to it and it needs better instructions and a lot of tweaking as it didnt rise very much and still needed cooking time after an hour. I will be tweaking this hopefully in a few days to see if i can get it to rise and taste good. Also i found this bread insanely heavy. I could knock someone out with the tiny loaf I made!

 
Star
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said this on
01 Sep 2012 4:24:22 PM PDT
Made this for lunch today. I used instant yeast and xanthan gum, since we don't have a corn allergy (surprise surprise), but it's difficult to find a dairy, egg, soy, and gluten-free bread that doesn't have potato, buckwheat, sorghum, millet, or nut/tree nut flours in them. It is very dense and moist (gummy texture) but even store bought rice breads are gummy. It dries out quickly though so if you aren't a huge fan of the moistness, slice it and let it sit for an hour. 30mins baking was sufficiant in my gas oven. Also I mixed by hand (whisk) since I don't own a food processor.

 
Star
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said this on
09 Oct 2012 1:04:41 PM PDT
I altered the recipe and added 1 teaspoon of baking powder. It was a little less dense. I think the next batch I'm going to try 2 teaspoons baking powder and a bit more vinegar to see if it'll fluff up nice. Definitely had a more airy texture with lots of small pockets.

 
Genive Esparza
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said this on
11 Dec 2012 12:37:47 PM PDT
This website is very helpful. I am a mother of 3 who are allergic to wheat, corn, soy, egg whites and sesame seeds. Myself, peanuts, walnuts ,clams, scallops, shrimp and the list goes on...

 
Judy
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said this on
11 Mar 2013 7:36:41 AM PDT
Thank you for this winner of a recipe! I made this yesterday expecting it to be about as unsuccessful as all of the other recipes I've tried but boy was I surprised! Happy, smliing, excited and just could not believe how scrumptious the flavor was AND the texture was perfect! Yippee! I substituted one cup of the flour with amaranth and it took longer to cook but it came out terrific! My taste buds thank you!

 
tgand
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said this on
11 Feb 2015 7:37:28 AM PDT
Thanks for this recipe! I found changing my diet really changed my life.

 
eve
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said this on
03 Jan 2017 2:54:57 PM PDT
I've got food intolerance to yeast and guar gum what I can use instead soda?




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Similarly, I've been vegetarian for 25+ years. A 2015 Nature study connecting emulsifiers with microbiome changes has me wondering about the processed foods that I ate in the past, and I wonder about the wisdom of eating as much seitan as I did. I mostly prefer my post-diagnosis diet since it forces me to consider every ingredient and to cook from scratch more.

LOL, that might put it into perspective if I explain it that way.

I am very interested in this too. My daughter tested negative for celiac, but has terrible primarily neurological symptoms. Because she tested positive for SIBO at the time and was having some GI symptoms, I was told it was just a Fodmap issue. I knew better and we have been gluten free for 2 years. Fast forward to this February. She had a SIBO recurrence that I treated at home with diet and herbal antibiotics because I couldn't get the insurance referral. She was doing great. Then stupid me brought in gluten containing chick feed for the new baby chicks we got. Feed dust everywhere. Total mess. Really, no GI symptoms (she was SIBO free by then)...but the neurological symptoms! my daughter couldn't walk for three days. Burning down one leg, nerve pain in the foot. Also heaviness of limbs, headache and fatigue. Better after three days. But unfortunately she had a TINY gluten exposure at that three day mark and had another severe reaction: loss of balance, loss of feeling in her back and arms, couldn't see for a few seconds, and three days of hand numbness, fatigue, concentration problems. Well, I actually contacted Dr. Hadjivassilou by email and he confirmed that the symptoms are consistent with gluten ataxia but any testing would require a gluten challenge. Even with these exposures, antibodies would not be high enough. His suggestion was maintain vigilance gluten free. I just saw my daughter's GI at U of C and she really only recognizes celiac disease and neurological complications of that. But my impression is that gluten ataxia is another branch in the autoimmune side of things (with celiac and DH being the other two). At this point, I know a diagnosis is important. But I don't know how to get there. We homeschool right now so I can give her time to heal when she is accidentally glutened, I can keep my home safe for her (ugh, that I didn't think of the chicken feed!) But at some point, she is going to be in college, needing to take exams, and totally incapacitated because of an exposure. And doctors state side that are worth seeing? Who is looking at gluten ataxia in the US?

Caro..............monitoring only the TSH to gauge thyroid function is what endo's do who don' t do a good job of managing thyroid disease. They should do the full panel and check the actual thyroid hormone numbers.........T3 and T4. The importance of the TSH comes second to hormone levels. In order to track how severely the thyroid is under attack, you need to track antibody levels.......not the TSH. I did not stay with endocrinologists because I found they did not do a very good job and found much greater help and results with a functional medicine MD. You should not have a goiter if your thyroid is functioning well and your TSH is "normal". Maybe they should do a full panel? Going gluten free can have a profound affect for the better on thyroid function and that is something that is becoming more and more accepted today. Ask most people with Celiac and thyroid disease and they will tell you that. My thyroid never functioned well or was under control under after I discovered I had Celiac and went gluten free. It was the only way I got my antibody numbers back down close to normal and they were around 1200 when it was diagnosed with Celiac. I was diagnosed with Hashi's long before the Celiac diagnosis. I am not sure Vitamin D has anything to do with thyroid antibodies but who knows? Maybe it does have an affect for the better. It is really hard to get Vitmain D levels up, depending on where you live. Mine are going up, slowly, even after 12 years gluten-free but I live in the Northeast in the US and we don't have sun levels like they do in the South. I take 5,000 IU daily and that is a safe level to take, believe it or not. I get no sun on my job so the large dose it is! Having Celiac Disease should not stop you from being able to travel, especially S. America. I travel, although I do agree that some countries might be very difficult to be gluten free in. You can be a foodie and travel with Celiac so no worries on that front. You may not be able to sample from someone else's plate, unless they are eating gluten-free too but I have had awesome experiences with food when traveling so you can too!

I don't know what you drank or where.... so here are a few thoughts. - sure, a dive bar might have dirty glasses and serve a cocktail in a beer glass? But a nice reminder place, with a dishwasher, should be fine. If it's a sketchy place, Stick to wine, then it's served in wine glasses that aren't used for beer or bottled ciders in the bottle. - ciders on tap might, just a slight chance, have an issue. Because of beer on tap, mixed up lines, etc. - you may have a problem with alcohol - you may have issues with The high sugar content of the drink. I know I have similar issues if I drink serveral ciders of extra sugary brands - are you positive it was a gluten-free drink? Not this " redds Apple" pretending to be a cider - it's beer with apple flavor. Or one of those " gluten removed " beers?