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Celiac.com 07/21/2021 - Even with a clear declaration by the FDA that all distilled alcohol is gluten-free, we still get a lot of questions about alcohol, and cocktails. Specifically, get a lot of questions about gluten-free cocktails with Bombay Sapphire gin. One question we see a lot is about Bombay Sapphire gin. Specifically, is Bombay Sapphire gluten-free and safe for people with celiac disease? The short answer is yes. According to the FDA, all distilled spirits, including gin, are gluten-free, so that means Bombay Sapphire and other major gins, even those distilled from grains, are gluten-free and safe for people with celiac disease. Gin distilled from gluten-free grains or other gluten-free ingredients contain no gluten ingredients from start to finish, and are naturally gluten-free. Remember, unless gluten ingredients are added after distillation, all gin is gluten-free. As always, read labels, and choose carefully.
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Five Gluten-Free Cocktails with Bombay Sapphire Gin
Scott Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 07/23/2021 - Even with a clear statement by the FDA that all distilled alcohol is gluten-free, we still get a lot of questions about alcohol, and cocktails. Specifically, which brands of alcohol and cocktails are gluten-free. We especially get a lot of questions about gluten-free cocktails with Bombay Sapphire gin. Remember, unless gluten ingredients are added after distillation, all gin is gluten-free, so these recipes can also apply to other gin brands. Helpful Glassware & Barware: Mixing glass with Hawthorn strainer Long twisted bar spoon Measuring device Serrated knife & chopping board Bottle opener Looking for more great gin cocktails? The Bombay Sapphire website has has dozens of classic and custom cocktails for just about any occasion. Here are five great gluten-free cocktails with Bombay Sapphire gin: Classic Bombay Collins Bombay Sapphire freshly squeezed lemon juice and sugar, served long with cubed ice and chilled Fever-Tree soda water. Ingredients: 50ml Bombay Sapphire 15ml Freshly squeezed lemon juice 15ml Homemade sugar syrup 60ml Fever-Tree soda water (chilled & freshly opened) 1 Lemon Wedge Directions: Measure all ingredients (except the soda) into a cocktail shaker. Shake with cubed ice for 5 seconds, then pour entire contents into a balloon glass. Top with chilled & freshly opened Fever-Tree soda water, pour it down a twisted bar spoon to retain as much effervescence as possible. Classic Bombay Sapphire & Tonic Bombay Sapphire lengthened with Fever-Tree tonic water and a squeeze of fresh fragrant lime – bright, refreshing, up-lifting & divine. The ultimate expression of that quintessentially English classic, the ‘G&T’ Ingredients: 50ml Bombay Sapphire 100ml Fever-Tree tonic water 1 Lime Wedge Directions: Squeeze a lime wedge into a balloon glass. Add the Bombay Sapphire then swirl the glass to mix and infuse. Fully fill the glass with cubed ice and stir to chill and mix. Top with 100ml of Fever-Tree tonic water by pouring it gently down a twisted bar spoon to retain as much effervescence as possible. Finally, gently fold/stir with a bar spoon to combine. Bombay Laverstoke Summer Edition Sam Carter’s signature cocktail, the Bombay Sapphire Laverstoke is a happy marriage of MARTINI Rosato, Bottlegreen elderflower cordial, lime wedges, topped with Fever-Tree ginger ale. Not to be missed. Ingredients: 50ml Bombay Sapphire 10ml Bottlegreen elderflower cordial 15ml MARTINI Rosato Vermouth 2 lime wedges -fully squeezed 75ml Fever-Tree ginger ale (chilled & freshly opened) 1 Mint Sprig 1 thin ginger slice Directions: Squeeze two freshly cut lime wedges into a clean Balloon glass then drop in. Measure and pour in the Bottlegreen elderflower cordial, MARTINI Rosato Vermouth and Bombay Sapphire. Swirl well to mix. Fill the glass completely full of good quality cubed ice and stir with a bar spoon to chill. Pour the Fever-Tree ginger ale down a twisted bar spoon (into the spoon end) over the ice and gently stir the cocktail at the same time. 'Fold' to combine the liquids. Bombay Leggero Martini Cocktail This new hybrid cocktail combines your choice of Bombay gin with your choice of MARTINI vermouth, your choice of flavored tonic water & your choice of citrus peel. Ingredients: 25ml Bombay gin of your choice 25ml MARTINI vermouth of your choice 25ml tonic water of your choice Citrus peel disc of your choice glassware and barware Directions: Into an ice filled mixing glass, add the chosen tonic water, MARTINI & Bombay gin. Using a bar spoon, stir all ingredients well for 8-10 seconds. Once chilled, mixed & diluted, strain into a chilled Nick & Nora glass. Garnish by spritzing the citrus peel disc over the top of the cocktail & place on the rim of the glass by cutting a slit ½ way through the peel. Bombay Pomade Unlike the product made for hair, this ‘Pomade’ is a delicious marriage of pomegranate juice, Fever-Tree lemonade, red currants, and Bombay Sapphire gin. The result is a refreshing concoction that's perfect for summer. Ingredients: 50ml Bombay Sapphire 60ml Fever-Tree lemonade 6 fresh red currants 40ml Pomegranate juice Ice 1 Mint Sprig Directions: Pour the lemonade into a Copa de Balon glass. Shake Bombay Sapphire, Pomegranate juice and redcurrants with cubed ice in a cocktail shaker. Pour the entire contents into a Copa de Balon glass containing the lemonade. Top with extra ice if required. Garnish with awoken mint sprig.-
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Frederik Willem Janssen is head of the Chemistry Department, Food Inspection Service in Zutphen, and a subsidiary of the Inspector of Health Protection (similar to the FDA in America). Their lab has a special interest in.... modified gluten, edible packaging materials (which may contain gluten), and detection of hidden gluten in foods, including the development of improved detection methods. He is also a member of the Medical/Scientific Advisory Committee of the Dutch Celiac Society. Distillation quite effectively removes the gluten and it is very unlikely that splashes of fermented (we call it "moutwijn", i.e. malt wine, can't remember the correct English word for it) will be carried over to the final distillate. If they are present they must have been added afterwards. A couple of years ago we analyzed some distilled liquor for presence of gluten proteins but we couldn't detect any in this set (about 40 different types). The beer test, which consisted of a set of 50 different brands, showed that most brands (35) did contain immunoreactive protein in amounts between 1 and 200 mg/liter. Only 15 contained less than 1 mg/liter. There was a strong correlation between the gluten content and whether wheat had been used as an ingredient! I found a report in a periodical by the Flemish Celiac Society of an investigation that was published in 1992 about immunological determination of gluten in beer and some distilled liquor. This confirmed our findings that the gluten content of beer is quite variable (the authors found levels from zero to 400 mg /liter gluten). They did find gluten in distilled liquor! The levels varied from zero to 200-mg gluten/liter. The highest amount was found in a "Creme de Framboise" (200 mg/liter) but second was a French brandy VSOP with a score of 180 m g/liter. A Dutch gin was negative, which might be an indication that gluten in these type of liquor is not a carry over to the distillate! My guess is that this gluten is derived from the caramel coloring, though there is no proof about this yet. I always advise sensitive patients to abstain from brown colored liquor! I would like to stress that the determination of gluten in these types of products is very unreliable and we have to count with false positive as well as false negative values. The gluten proteins could have been broken down to small (but still toxic) peptides and in that case a sandwich-type ELISA might produce false negative results because in that case you always need to two epitopes (binding sites for the antiserum) on one molecule to get a positive reaction. A competitive type assay would be the choice for this type of product, but we haven't tried this type of analysis yet. We did use it on a soy sauce, which was prepared with wheat gluten and didn't find any gliadin, which might be an indication that gluten had been broken down to very small peptides with less than one binding site. Best wishes, Frederik Willem Janssen, Zutpen, The Netherlands.
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The Sprue-Nik Press, published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan, Volume 7, Number 5, July/August 1998. Dr. Peter Ernst is Senior Scientist at the Dept. of Pediatrics, University of Texas Medical Branch. He is the son of Canadian Celiac Association (CCA) co-founder Kay Ernst, and is a celiac himself. During Dr. Ernsts talk, he indicated his philosophy toward celiac disease which is, "Dont exclude anything if it is unnecessary." As a result he made three assertions which may provoke no major objection from Canadian celiacs but are controversial among US celiacs. Dr. Ernsts first assertion is that it is almost impossible for gliadins to be in distilled products. For instance, many people avoid distilled vinegar; Dr. Ernst believes this is almost certainly unnecessary. In his mind, there is no "celiac" problem regardless of anecdotal evidence to the contrary. [This is a view shared by the CCA and many experts, including USDA grain expert Donald Kasarda. However, many US celiac organizations, including our support group and CSA/USA, recommend against the use of distilled products unless the source is anon-gluten grain. Each celiac must make their own decision regarding the use of distilled products.ed.]
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