Search the Community
Showing results for tags 'guide!'.
Found 2 results
Celiac.com 10/14/2016 - It's almost October, and that means beer, or, at least it means Oktoberfest is near. And in so many ways, gluten-free beer lovers have never had it better, with dozens of selections now available commercially, and more on the way every month, it seems. So grab a beer, and celebrate Oktoberfest. But before we get to the list of beer purveyors, let's quickly review some basics of gluten-free versus gluten removed. Naturally Gluten-free Beers—Naturally gluten-free beers are made with all gluten-free source ingredients, and use grains like sorghum instead of barley. This is important to many people, especially those with high sensitivity, or the belief that gluten-removed beers may trigger celiac-related problems. Pros: Guaranteed gluten-free from start to finish. As close to 100% gluten-free final product as it gets. Cons: Beers made without barley can taste tart, or have a shallow flavor profile. Aren't considered beer under German standards. Gluten-removed beers—Use traditional source ingredients like barley to brew beer traditionally, then use various enzyme processes to break down the gluten. Pros: Traditional source ingredients. Traditional beer flavor. Test under 20 ppm gluten. Can be labeled as beer according to German purity laws. Cons: While many people with celiac disease seem to be able to tolerate gluten-removed beers, many claim that these beers trigger adverse symptoms. The jury is still out on whether gluten-reduced beers are safe for people with celiac disease. From a purely technical standpoint, beers brewed from all gluten-free source ingredients cannot be called beer in Germany, due to strict labeling laws in effect since the 14th century. The standard set by the FDA for gluten-free labeling in the United States requires that products be made with gluten-free ingredients, and must contain less than 20ppm of gluten. The standard set in Europe allows manufacturers to use gluten, rye, or barley in the manufacturing process, so long as the final product tests below 20 ppm gluten. Many European beers follow that method, and use wheat and or barley to brew their gluten-free beers. The beers are then treated with enzymes to break down and filter out any gluten. The result is a beer that looks and tastes like a traditional beer, but which is also gluten-free, according to the European labeling standard. A List of Naturally Gluten-free Beers Anheuser-Busch Redbridge Bard's Gold Bard's Tale Beer Brasserie Dupont Forêt Libre Brasseurs Sans Gluten Glutenberg Blanche Brunehaut Bio Ambrée Brunehaut Blonde Bio Brunehaut Blanche Burning Brothers Brewing Coors Peak Dogfish Head Craft Brewed Ales: Tweason'ale Drummond Gluten Free Epic Brewing Company: Glutenator Ghostfish Brewery Glutenberg American Pale Ale Glutenberg Blonde Glutenberg Belgian Double Glutenberg India Pale Ale Glutenberg Rousse Green's Discovery Amber Ale Green's Endeavour Green's Enterprise Dry-Hopped Lager Green's India Pale Ale Green's Quest Tripel Blonde Ale Ground Breaker Corsa Rose Gold Ale Ground Breaker IPA No. 5 Ground Breaker Dark Ale Ipswich Ale Brewery: Celia Saison Joseph James Brewing Fox Tail Lakefront New Grist Ginger Style Ale Lakefront New Grist Pilsner Style Minhas Lazy Mutt Gluten Free Mongozo Premium Pilsener New Planet Belgian Style Ale New Planet Blonde Ale New Planet Pale Ale New Planet Raspberry Ale New Planet Seclusion IPA New Planet Tread Lightly Session Ale Nickel Brook Gluten Free Nouvelle France La Messagère Nouvelle-France Messagère Aux Fruits Nouvelle-France Messagère Red Ale Schnitzer Bräu Hirse Lemon Schnitzer Bräu Hirse Premium Sprecher Brewing Company's Shakparo Ale Steadfast Beer gluten-free Blonde and Pale Ales Steadfast Beer Company's Oatmeal Cream Stout To Øl Reparationsbajer Gluten Free Whistler Forager A List of Gluten-Removed Beers Alley Kat Scona Gold Kölsch Brunehaut Bio Tripel Estrella Damm Daura Estrella Damm Daura Marzen Lammsbräu Glutenfrei Lager Beer Mikkeller American Dream Gluten Free Mikkeller Green Gold Gluten Free Mikkeller I Wish Gluten Free IPA Mikkeller Peter, Pale And Mary Gluten Free New Belgium Glutiny brand Golden and Pale Ales Short's Brewing Space Rock Stone Delicious IPA Sufferfest Brewing Company Pale Ale and Lager Widmer Omission Lager Widmer Omission IPA Widmer Omission Pale Ale Wold Top Against The Grain Wold Top Marmalade Porter Wold Top Scarborough Fair IPA Resources: Germans Brewing Beer with New Gluten-free Barley Storied Czech Brewery Quietly Brews Great Gluten-free Dark Beer Ghostfish Brewing Wins Gluten-free Gold at Great American Beer Festival Gluten-free Beer Guide at The Beer Diaries 17 Gluten-Free Beers That Actually Taste Good [updated for 2016!]
Celiac.com 11/09/2009 - Every year around the holidays, celiac.com likes to remind folks that, with a little of planning and a few tips, anyone with celiac disease or gluten intolerance can enjoy a safe, delicious gluten-free Thanksgiving and holiday season without fear of accidentally eating gluten. If you're planning to make your own gluten-free turkey dinner, here are some helpful tips to help it go smoothly: Start your gluten-free holiday dinner with a gluten-free turkey. Not all brands of turkey are gluten-free. Some contain gluten in their additives—so, as with everything else, check the ingredients and use our Gluten-Free Ingredient Lists or our Gluten-Free Shopping Guides to help you shop. Demand gluten-free stuffing! Accept no substitute. Don’t risk gluten-based stuffing in your turkey. Instead, try celiac.com's favorite gluten-free stuffing recipe. Make simple, delicious gluten-free gravy using either a gluten-free gravy mix, or a gluten-free gravy recipe. Remember, some bouillon cubes contain gluten, so be sure to use gluten-free bouillon cubes. Tip: Thicken your homemade gravy with either corn starch or arrowroot flour. Prepare easy, tasty gluten-free side dishes by browsing celiac.com's extensive listing of gluten-free recipes, where you will find side dishes to impress even the snootiest gourmet. Order gluten-free baking ingredients and other hard-to-find items like prepared gluten-free pies ahead of time for convenience—this will allow you to spend more time with friends and family rather than spending all of your time in the kitchen! Many excellent prepared gluten-free products can now be ordered and delivered directly to your door from places like the Gluten-Free Mall. Folks planning to eat holiday meals out, or at a friend or relative's house, might find this information helpful: Ali Demeritte's blog entry: The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience. Danna Korn's article: Venturing Out of the House: Restaurant Realities. Aimee Eiguren's blog entry: Eating Out Gluten-Free and Without Fear. Chef Daniel Moran's article: Traveling and Eating Gluten-Free at Restaurants. Chef Daniel Moran's article: Traveling and Eating Gluten-Free Meals at Small or Moving Restaurants. Celiac.com's Best Ever Gluten-free Stuffing Recipe Ingredients: 5-6 cups gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled 2 tablespoons olive oil 3 cups celery, chopped 1 large yellow onion, chopped 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh sage, finely chopped 1-2 teaspoons fresh rosemary, finely chopped 1-2 cups gluten-free chicken broth 1 egg yolk 1 teaspoon salt 1/2 teaspoon pepper Directions: Sautee the onion and celery in olive oil on medium-low heat until translucent. Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air. Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture. (blending a small amount of stock into the egg first will prevent scrambled eggs.) Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly. Add the salt and pepper and toss bread a bit more. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Insert a toothpick into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean. If you want to cook the stuffing inside the turkey add only 1 cup of Chicken broth. Serves six to eight people, depending on their appetite for stuffing. Celiac.com's Best Ever Gluten-free Pumkin Pie Recipe (Adapted from Libby's Original Pumpkin Pie Recipe) Ingredients: 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!) 1 can (12 fl. oz.) Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions: MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into gluten-free pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.