Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Turning 21 Soon: Unsure Of Gluten In Different Drinks

littleredhead

Recommended Posts

littleredhead Newbie
littleredhead
Posted

I'm turning 21 at the end of the month and I'd like to go out to the bars with my friends.  I was diagnosed with Celiac this past summer.  I'm not sure though what kind of mixed drinks will be okay or what kinds of alcohol might have gluten in them.  I know beer and malt liquor isn't okay...but that's about the extent of my knowledge.  Does anyone who goes out have any tips for being safe at the bar as far as gluten is concerned?  Any advice is greatly appreciated!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Jason-1 Newbie
Jason-1
Posted

I'm turning 21 at the end of the month and I'd like to go out to the bars with my friends.  I was diagnosed with Celiac this past summer.  I'm not sure though what kind of mixed drinks will be okay or what kinds of alcohol might have gluten in them.  I know beer and malt liquor isn't okay...but that's about the extent of my knowledge.  Does anyone who goes out have any tips for being safe at the bar as far as gluten is concerned?  Any advice is greatly appreciated!

Personally I stick to bottled ciders, not sure about cross contamination on the taps. But before you go to a bar, check them out online to see if they have any gluten free dedicated taps or anything.

athomp34 Newbie
athomp34
Posted

I'm turning 21 at the end of the month and I'd like to go out to the bars with my friends.  I was diagnosed with Celiac this past summer.  I'm not sure though what kind of mixed drinks will be okay or what kinds of alcohol might have gluten in them.  I know beer and malt liquor isn't okay...but that's about the extent of my knowledge.  Does anyone who goes out have any tips for being safe at the bar as far as gluten is concerned?  Any advice is greatly appreciated!

First- a little background about myself... I worked in the restaurant/bar industry for 6 years, have celiac's and enjoy going out with friends often 

 

-Be careful of bar glasses. A lot of times bars do not have time to properly clean them and simply dunk them in a sanitizing solution. Always ask for a plastic cup. I've been glutened by wine glasses before (Please note I've never had a problem in restaurants- in my experience it is a divey/very busy bar. Just use your best judgement and don't be afraid to advocate for yourself)

-Be careful of anything on tap. Most bars rotate their draft selections it is rare to find a place that has a dedicated gluten-free line. Stick to bottles (and either ask for a plastic cup or specify you want it in the bottle) 

-If you are at a brewery that also has cider make sure you ask about shared equipment etc just like you would at a restaurant

-Learn which brands of flavored liquors are safe/gluten-free and only order cocktails that use those. If you want a cocktail that uses a questionable liquor just swap it out for something different.

- I don't like mixed drinks and don't really order them but if I did would recommend also being careful about what they use to mix your cocktails with. Make sure the shaker bottles they use have been thoroughly cleaned.

 

Personally, I usually order wine in a plastic cup or something simple...i.e. jack and coke or gin and tonic. It avoids using shaker bottles and anything on draft. There are a lot of gluten-free beers and ciders out there too. Just do your research before hand. I drank beer before being diagnosed so I don't like any of the gluten-free beers but you might if you don't have anything to compare them to.

 

Happy early birthday and don't stress too much- drinking out gluten-free is a lot easier than eating out gluten-free in my experience :)

cyclinglady Grand Master
cyclinglady
Posted

I usually order wine, but depending on the bar, I ask for it in a plastic cup. Do you see how they clean glasses in most bar sinks? Yuck! I save the mixed drinks for home.

sunny2012 Rookie
sunny2012
Posted

My personal experience is that we Celiac's have to avoid most mixers. Alcohol made from potatoes (Vodka - check the brand) or corn is OK.

LauraTX Rising Star
LauraTX
Posted

Wow, I never thought about the seedy bars not washing their glasses well- yuck!  Open Original Shared Link

 

I also am not a drinker, I usually get soda.  In those glasses.  But not anymore, LOL.  Don't let your friends get you TOO drunk, appoint a person as a babysitter for if you get wasted who can make you behave and not eat gluten  :)  Happy Birthday!!

Jays911 Contributor
Jays911
Posted

Never a problem for me if I avoid beer. Vodka or gin and tonic is great. Most whiskies are fine. I stay away from Rye, though.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Rogol72
      - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying...
    2. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    3. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    4. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    5. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748
    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.