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Several choices for gluten-free beer - Florida Times-Union (blog)


Scott Adams

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Florida Times-Union (blog)

If you're a beer drinker with celiac disease, I hope you had an opportunity to read Roger Bull's and Ed Stansel's "Amber Waves" column in today's Times-Union, where they give their review of six gluten-free beers. I tasted the same six beers, ...

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MNMAC Apprentice

Being a budweiser guy, I tried redbridge recently and found it to be ok, nothing great. The price was abit high for me, around $10 for a six pack of bottles. I am curious what others opinions are of the gluten-free beers. The best tasting, best price, worse overall... Its tough out there for a gluten-free beer drinker.

DougE Rookie

Being a budweiser guy, I tried redbridge recently and found it to be ok, nothing great. The price was abit high for me, around $10 for a six pack of bottles. I am curious what others opinions are of the gluten-free beers. The best tasting, best price, worse overall... Its tough out there for a gluten-free beer drinker.

Consider yourself lucky. With the taxes here in Atlantic Canada, I pay about $18 for a six pack of gluten-free. I would have to say that the best gluten-free beer I had was called New Planet made in Boulder CO. I got to try it on a trip there. Wish it was available here.

Chiana Apprentice

New Grist is tasty. It had a very hops-y flavor...it was almost like a good micro-brew with a shot of sake in it. If you're a Bud guy, I don't know if you'll like it or not. I'm actually going to pick up a 6-pack of Bard's this weekend when I'm in East Lansing...I'll try to remember to post about it.

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      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
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      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
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