Grain Alcohol Has Gluten?

[Shamilton]

Is there some controversy about whether or not grain alcohol (from a "gluten" grain) has gluten in it? Soy Delicious told me there Soy Icecream is gluten-free (they clean the machine well, so they feel there is a low chance of cross contamination..), but they do use flavorings with grain alcohol. They seemed to think it is not proven there is gluten in the alcohol. My daughter is still reacting to something, so we are going to eliminate the soy icecream (she will be sad!), but I was just wondering. Also, is there any non-dairy, non-gluten icecream that is "safe"?

[seeking-wholeness]

Also, is there any non-dairy, non-gluten icecream that is "safe"?

I haven't found one. My son reacted to Rice Dream "ice cream" (which I read somewhere does NOT use a barley enzyme in the processing), and I have been reluctant to try others. If you find one, please let me know!

[jen-schall]

As far as I know - and I'm pretty certain - any grain-derived alcohol contains gluten. Depending on distillation processes, some companies insist the gluten molecules are "removed," but most doctors, including mine, recommend you still not partake, just to be safe. Grain alcohol is what causes most of the problems with natural or artificial flavors containing gluten. A solution, although it's kind of a pain, is to call the company and ask if their product contains gluten and if they use grain alcohol. Many companies will tell you they don't know for sure or they cannot guarantee if they have many sources of raw materials... this typically means you have to eliminate that food.

The good news is: Imagine Foods Soy Dream ice cream is completely non-dairy (vegan) and gluten-free! and it's good!

[tarnalberry]

You could also get an ice cream maker to make your own out of safe soy milks or sorbets.

[tom]

Hmmm surprising. I was sure i'd read in numerous sources that the distillation breaks down the gluten/gliadin to the point that it's not the same type of molecule at all. I thought this was why any distilled vinegar from any source is safe.

I'm sure a technical explanation wouldn't claim anything is "removed", as much as broken down into components.

[tarnalberry]

Actually, "removed" is the correct term for what happens to the gluten in the distillation process. Basically, distillation is where the more volatile (and lighter) molecules are evaporated off of a liquid. The gluten molecules are too heavy to make it through the many steps of a distillation process.

I know that there are people who still suspect grain alcohol despite this, but I went through too many chemistry labs to suspect it any farther. That is NOT to say that a company may not completely distill their products or that some of the undistilled liquid could get into the distilled liquid in a poor quality process, of course. And there is some alcohol that has ingredients added to it after the distillation process which could contain gluten.

[tom]

Aha, thx for the explanation. Not sure WHAT i was thinking. I should look something up b4 posting sometimes.

[Gfree in MI]

Is there some controversy about whether or not grain alcohol (from a "gluten" grain) has gluten in it? Soy Delicious told me there Soy Icecream is gluten-free (they clean the machine well, so they feel there is a low chance of cross contamination..), but they do use flavorings with grain alcohol. They seemed to think it is not proven there is gluten in the alcohol. My daughter is still reacting to something, so we are going to eliminate the soy icecream (she will be sad!), but I was just wondering. Also, is there any non-dairy, non-gluten icecream that is "safe"?

It's very possible that the problem is an allergy to soy in addition to gluten sensitivity. Why don't you try Turtle Mountain's Purely Decadent made with Coconut Milk Ice Cream (Open Original Shared Link) or Coconut Bliss (www.coconutbliss.com)? Both are very good.

As for the grain alcohol issue, I found the following article online at Open Original Shared Link

See section entitled "Alcohol derived from wheat"

Celiac Disease and Safe Grains

Donald D. Kasarda, Ph.D.

Research Chemist (Retired)

U. S. Department of Agriculture

Albany, CA

July, 2003

Learning Objective: To review the relationship of wheat, rye, and barley, the harmful grains in celiac disease, to other grains that might suitably be included in the diet of celiac patients.

Celiac disease