Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

What About Martinis?


floridanative

Recommended Posts

floridanative Community Regular

My huband and I frequent museum functions where the caterer serves appletinis, cosmos, etc as well as beer and wine. Most of the vodkas they offer are potato or corn based so they are gluten free. But the caterers don't know what's in the mixes....they just have large white bottle marked appletini or other flavors. I've called every manufacturer of all the mixes I can find and they are all gluten free and I have no issue making my own drinks at home with them. Does anyone know of an instance where a non gluten free mix could be used? For now I order CA white wine when at the catered functions and when dining out to be safe but I'd like a martini if ever possible. Any thoughts or experiences others can share?


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



Celiac.com Sponsor (A8-M):



Mango04 Enthusiast

That's a very good question. I drank an amazing vanilla mojito martini the other day. I probably should have been more careful, but it did not make me sick. Hmmm...wish I had more insight on this.

CeliaCruz Rookie

Yeah, that IS a good question.

I am a self-confessed Other-tini whore. The more infusions and exotic liqueurs added, the better! But ever since I was diagnosed, I've been really careful about sticking to a classic Vodka martini with a twist...or vodka and soda. But I've long suspected that there probably are plenty of cocktails out there that would probably be safe...if I bothered to do the research. A couple of weeks ago, I ordered a vodka and soda from a bartender and when he served it to me (I wasn't paying attention to what he actually poured because I was talking to a friend), it had a raspberry flavor. I had already had two drinks so I was pretty lubricated and I figured that the damage had been done -- if any -- by the first sip, so I drank the whole thing. It was delicious. And I had no symptoms thereafter. So I'm starting to think that I should be able to "branch out" but I have no idea how to research these things...unless I learn from accidents like that one.

floridanative Community Regular

You made me LOL CeliaCruz - I forgot that something I was thinking of trying is to order vodka w/cranberry jc. and a slash of Sprite. As long as I can see the brands they use (ocean spray and sprite are gluten-free), that is close enough to a cosmo for me. Now I can't do that at the catered functions of course but most any bar will serve you a vodka/cranberry with a splash of sprint...oh and put mine in a martini glass please. Yes I'll be trying this next weekend!

CeliaCruz Rookie

Aw thanks!

Come to think of it, a real cosmopolitan is fresh lime juice, vodka, cranberry juice and cointreau (or triple sec or Gran Marnier) and all of those things are (or can be) gluten-free. Not everyone makes a proper cosmo, mind you -- sometimes they use prepared mixes -- but if you are dealing with a good attentive bartender, you can have him (or her) make one for you.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,558
    • Most Online (within 30 mins)
      7,748

    Wamedh Taj-Aldeen
    Newest Member
    Wamedh Taj-Aldeen
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Wamedh Taj-Aldeen
      I recently reviewed a patient with a positive tissue transglutaminase (tTG) antibody but negative endomysial antibodies (EMA). The patient is asymptomatic, and duodenal biopsies—taken while on a normal gluten-containing diet—were reported as normal. Given the discordant serology and absence of histological changes, I understand that the probability of coeliac disease is low. However, I would appreciate your guidance on the following: Is routine follow-up required in such a case? What is the risk of progression to overt coeliac disease in the future? Would HLA DQ2/DQ8 typing be useful here to help guide long-term management or exclude the diagnosis confidently? I would be grateful for your thoughts.
    • trents
      @LynnM, when you say, "today, his numbers were high", what numbers do you refer to? Are you speaking of celiac antibody scores? Can you be more specific and can you post the test names, the numbers and the reference ranges for the tests? So, I am understanding you to say that topical exposure to gluten doesn't cause him GI reactions but ingestion of gluten does but at the same time you are attributing the "high numbers" to the topical exposure?
    • Ginger38
      So I recently had blood work and my hemoglobin, hematocrit, protein and alkaline phosphatase were all low. They have never been low in the past but since august of last year I have been on the in and off gluten rollercoaster as I mentioned in previous posts. Should I be concerned with these new findings? I am worried I have made myself really sick and done damage or something this past year 
    • LynnM
      Thank you Scott. My son doesn't have a reaction topically, only when ingested. Interestingly though, the doc told us the face cream getting gluten into his bloodstream doesn't do the damage akin to when gluten is ingested. He had no reaction when using the face cream, it only presented in blood-work. I'm hopeful from all the comments today and will wait for the GI doc to reply. If he is cleared to use it, I will encourage SHIELD to get a gluten-free certification 
    • Scott Adams
      It’s great that you’re taking the time to research products carefully for your son with celiac disease—especially since accidental gluten exposure through skincare can be a real concern for sensitive individuals. Based on the ingredient lists you’ve shared, none of the products appear to contain obvious sources of gluten like wheat, barley, or rye derivatives. Ingredients like glycerin and tocopherols (not listed here but often a concern) can sometimes be derived from wheat, but many manufacturers use plant-based or synthetic sources. SHIELD’s transparency and willingness to share their full ingredient list is a good sign, and their note about not intentionally adding gluten is reassuring. Still, because ingredient sourcing can vary and sensitivities differ from person to person, it’s wise that you’ve reached out to your GI specialist to be sure these products are safe for your son’s specific needs. In the meantime, if you do try any of the products, consider patch-testing them first and watching closely for any signs of skin irritation or reactions. PS - Most people with celiac disease won't react to skin products that may contain gluten, but I still recommend finding gluten-free products.
×
×
  • Create New...