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

Gluten Free Alcohol

jasonD2

Recommended Posts

jasonD2 Experienced
jasonD2
Posted

can anyone recommend alcohol that is 100% safe to drink (with regards to gluten)? also are margaritas and amaretto sours safe? appreciate it

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

Celiac.com Sponsor (A8-M):


jasonD2 Experienced
jasonD2
Posted
  • Author

anyone?

celiacmegan Newbie
celiacmegan
Posted
anyone?

There's a whole list in the teenagers and young adult section, I'll paraphrase but I know tequila and triple sec are ok. Most rum is ok other than caramel coloring. Anything wine is ok, except for if it's a malted wine cooler. There are more I just can't remember them.

In the other section I believe the thread is under the same topic heading, so check it out. :) Merry Christmas!

njbeachbum Explorer
njbeachbum
Posted

i was diagnosed a year ago, and the list of things that i feel safe drinking:

potato vodka (chopin is expensive, but it's the best vodka i've ever tasted and makes a fierce dirty martini, hahaha)

smirnoff vodka, including all flavors

bacardi rum

captain morgan spiced run

wine... oh how i love wine now :-)

woodchuck cider

i also will drink any other plain, unflavored premium vodka that is distilled. the distillation process destroys the gluten protein. however, i've felt yucky after drinking certain vodkas... particularly absolut on a couple of occasions, so i stay away from it. but grey goose and belvedere have been ok. enjoy! i hope this helps!!

lizard00 Enthusiast
lizard00
Posted

Margaritas are usually fine, if you're ordering one out, find out about the mix. Tequila is fine, although as a preference I stay away from Jose Cuervo and go for 1800 or some other that's 100% Agave.

Here's a great recipe:

1 part tequila

1 part grand marnier (or triple sec if you don't want to splurge on gm)

1 part lime juice (regular, not the sweetened kind)

1 part agave nectar

mix well and enjoy! it's the best margarita i've come across yet, and super easy to remember.

Eric-C Enthusiast
Eric-C
Posted

One of my favorite drinks, and some will scoff at doing this to a good Cognac but...

Remy Martin VSOP(green bottle) with Virgil's real micro-brewed cola. Made with sugar instead of HFCS and its very smooth and tasty.

caek-is-a-lie Explorer
caek-is-a-lie
Posted

I like:

Sake

Wine (my favorite is a brand called Casarsa. It's Italian and very affordable.)

Capt. Morgan Spiced Rum (in silk soy nog...yum!)

potato vodka

DO NOT drink irish cream. I made that mistake last week with O'Mara's, and I'm just now recovering. My boyfriend and I were big on single malt scotch over the past few years but now I'm also afraid to try that, even though it doesn't contain the caramel coloring blended scotches have.

My mom has a recipe for home-made Kahlua and it is easy to make gluten-free. You can even make it decaf if you want. I will post the recipe here as soon as I get it! :)

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

Celiac.com Sponsor (A8-M):


  • 2 weeks later...
SantaDude Newbie
SantaDude
Posted
can anyone recommend alcohol that is 100% safe to drink (with regards to gluten)? also are margaritas and amaretto sours safe? appreciate it

Potato based Vodka, such as Luskova and Chopin. Tequila in margaritas, you need to know they are 100% agave based. That also leads to less hangovers :) I don't know anything about amaretto.

I really like and miss bourbon and whiskies. After watching the "How It's Made" show, I am concerned about them adding barley malt and/or wheat to the whiskey for flavoring. Even the Makers Mark brand I see listed as safe is made with red winter wheat. I know the distillation process is supposed to make these safe, but at what point is the malt added to the whiskey?

I ask because I drank a quadruple distilled Vokda and I felt poorly the next day after only having 1 drink. (about 1.5 oz.) It was wheat based. So, I no longer believe the distillation process makes the gluten go away.

JAMES14 Newbie
JAMES14
Posted

Rum: Elderado 5, Appleton VX, Appleton Reserve, Appleton Extra

We now have a couple of gluten free beer available as well.

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. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Get tested for vitamin deficiencies. Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    2. Colleen H
      - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Thank you so much for your response Yes it seems as though things get very painful as time goes on. I'm not eating gluten as far as I know. However, I'm not sure of cross contamination. My system seems to weaken to hidden spices and other possibilities. ??? if cross contamination is possible...I am in a super sensitive mode of celiac disease...
    3. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not...
    4. AlwaysLearning
      - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does m...
    5. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,084
    • Most Online (within 30 mins)
      7,748
    bigwave
    Newest Member
    bigwave
    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

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • 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.