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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748
    Kerrie C
    Newest Member
    Kerrie C
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Potential celiac need advice

      By knitty kitty · Posted

      Have you tried a genetic test to look for Celiac genes?  No gluten challenge required.  
    • knitty kitty
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By knitty kitty · Posted

      Hello, @ElisaAllergiesgluten, Have you tried going on a low histamine Paleo diet like the Autoimmune Protocol diet?  A low histamine AIP diet would help your body rid itself of the extra histamine it's making in response to allergies.  Are you Celiac as well?   Since we need more thiamine when we're stressed, adding Benfotiamine, a form of Thiamine Vitamin B 1, can help the body calm down it's release of histamine.  Benfotiamine improves Sailors' asthma.  
    • knitty kitty
      Inconclusive results

      By knitty kitty · Posted

      Don't skimp on the gluten daily while undergoing the gluten challenge!  
    • RDLiberty
      Toothpaste question.

      By RDLiberty · Posted

      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
×
×
  • 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.