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

Vodka


bdsmith63

Recommended Posts

bdsmith63 Rookie

I am interested in knowing if all or what brands of Vodka are gluten-free? I was dining in Key West, FL a couple of weeks ago and a waitress who also has Celiac said only Vodka made from potato starch or something to that effect was safe. I had never heard of such a thing.


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



Celiac.com Sponsor (A8-M):



hez Enthusiast

Theoritcally all alcohol that is distilled should be gluten-free. The process of distilation does not allow for gluten particles to pass through. However, there are times when something might get added after distilation. There are also fellow celiacs who get gluten reactions from alcohol made from grains. So if you were needing to be careful you would need to make sure your vodka was made from potato or corn and not a gluten grain. If my memory is correct (no promises) Smirnoff is made from corn.

Hez

CarlaB Enthusiast

This is debated amongst celiacs.

Distilled alcohol is theoretically safe, if distillation is a perfect process. Some people react to distilled grain alcohols, others do not.

Potato vodka (Chopin and a few other brands) is always okay. Smirnoff is made from corn.

Sugarmag Newbie

I'm not much of a drinker....but I do really like Ciroc Vodka on occasion. It's made from frost grapes, and distilled five times, so no worries! :D

grantschoep Contributor

I'm "random sensitive" to gluten. Meaning, one day I broke down and ate a double quarter pounder with cheese(bun included), follwed by McNuggets. Then about 2 hours later I ate like a 12 peice bucket of KFC chicken. Never got sick. But a few other times, months apart, I have eaten a salad, and found part of a crouton in it, and got really sick.

All I really drink is vodka, gluten-free beer sometimes. I generally buy whatever vodka is on sale, cheap kind too, up to kinda cheap(I don't buy those really expensive ones...Belvidear and so on) I've never felt glutened off of any. Sure, a few mornings I have felt sick, but I don't think that was caused by gluten... :> more likely the "last shot of the evening(morning)" that I got talked into.

I do however always try to call/write a company. For some odd reason, I have found liquor companies are horrible about giving you an answer. Sauza(tequilla) is the only company I have ever seen that actually has the gluten-free info on their website. (by the way, I don't drink Sauza as much, as tequila turns me into a insane, lunatic...)

-grant

bdsmith63 Rookie

Thanks for the reply! It has sort of become a "summer thing" since some friends of ours came to visit a couple of months ago and fixed us vodka & grapefruit juice. My partner & I are mainly enjoy white wine, particularly, Chardonnay. However, to start off our cocktail our this spring/summer we have enjoyed these refreshing drinks! I've started putting some mango/orange juice as well in them.

I don't feel I'm overly sensitive, but my main worry is am I doing any damage to my small bowel that will have effects down the road.

I will check into these brands of vodka that many of you all have shared and give them a try. I also generally buy the cheaper brand as I'm not consuming large amounts of it --- however, now WINE is a DEFINITE!

Lister Rising Star

besides for them possibly adding something after distalation (possibly flavord vodkas?) it as said is theorticly safe. Personaly most liqure stores do the shelves in teers the lowest shelf beeing the worst filterd/cheapest and the top beeing the best/most expensive. If i was to say have a bottle of HDR or Monarch(hood river oregon vodka's aka are bottom shelf) I get fairly sick but if i was to go with something like absolute(middle shelf) or grey goose I am fine and can have a great time. one trick also (this is what i always do with wisky) if you have a brita filter strain the alchohal thru it before drinking it can take a bottom shelf vodka and turn it into a middle shelf (aka no hang over the next day/ not so harsh) this works with all hard alchohals brita filters are awsome/ they now have those flavor injector britas and they are gluten-free so its a cheap way to get a berry vodka just buy cheap regular 15 doller half gallon strain it thru the brita with one of the flavors and you now have a nice absolute

have safe drinking. cars are bad


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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,734
    • Most Online (within 30 mins)
      7,748

    Marypoole
    Newest Member
    Marypoole
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.