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Celiac.com 09/01/2021 - Wondering what beers are NOT gluten-free and unsafe for people with celiac disease? We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about beers. Specifically, what beers are NOT gluten-free and unsafe for people with celiac disease? The short answer is that nearly every commercially available beer on the market is made with barley, which contains gluten, so unless special enzymes and filtering are used during the brewing process to render them gluten-free, would not be gluten-free. We've written about gluten-free and gluten-removed beers. We've also written about individual non-gluten-free beers, such as Budweiser, but here's an attempt too list as many non-gluten-free beers as possible. Consult wikipedia for a more complete list of traditional beers. A List of NON-Gluten-Free Beers: A AmberBock Anheuser-Busch Augustiner-Brau Ayinger B Beck's Bevo Bitburger Bohemia Boston Beer Company - Samuel Adams, Angry Orchard, Twisted Tea, Traveler Shandies, Angel City, Coney Island Craft Lagers, Concrete Beach Breckenridge Brewery Bud Extra Bud Ice Bud Ice Light Bud light Bud Light Bud Light Cup Series Bud Light Lime Bud Silver Budweiser Budweiser American Ale Budweiser Brewmaster's Private Reserve Budweiser Select Busch Beer Busch Ice Busch NA C Carta Blanca Craft Brew Alliance - Widmer Brothers, Redhook, Kona, Omission, Square Mile cider Coors Coors Light Corona Corona Light D Diageo North America - Guinness, Harp, Red Stripe, Kilkenny, Tusker, Bell, Serengeti, Senator Keg Dos Equis Duvel Duvel Moortgat USA - Duvel, Brewery Ommegang, Boulevard, Firestone Walker F Franziskaner G Gambrinus - Shiner, BridgePort, Trumer Pils Guinness H Heineken - Amstel, Desperados, Sol, Affligem, Tiger, Tecate, Red Stripe and Krušovice, Dos Equis, Amstel Light, Newcastle, Sol, Indio, Carta Blanca, Bohemia, Strongbow cider Hurricane High Gravity Lager K King Cobra (malt liquor) L Land Shark Lager M Michelob Michelob Bavarian Wheat Michelob Golden Draft Michelob Golden Draft Light Michelob Honey Lager Michelob Light Milwaukee's Best Light Miller High Life Miller Genuine Draft Modelo Miller Light N Natural Ice Natural Light Negro Modelo North American Breweries - Genesee, Dundee, Imperial, Labatt (U.S. distribution, owned by A-B), Magic Hat, Portland Brewing, Pyramid P Pabst - Pabst Blue Ribbon, Schlitz, Ballantine IPA, Old Milwaukee, Lone Star, Rainier, Olympia, National Bohemian, Old Style, Primo, Stroh’s, Stag, Schaefer, Schmidt’s, Pearl, Blatz, McSorley’s, St. Ides, Champale, Colt 45 Pacifico Clara Paulaner R Rolling Rock S San Miguel Sapporo Schneider Schöfferhofer Shock Top Singha Spaten Stella Artois T Taiwan Beer Tecate Tsingtao Beer V Victoria W Weihenstephaner Y Yeungling Z Ziegenbock If you're looking for a gluten-free beer, then try one of the many gluten-free or gluten-removed beers on the market. Have we missed some favorite, non-traditional beers of yours? Share your thoughts in the comments below, and we'll update the list as new entries come in.

Celiac.com 09/21/2021 - Restaurants are one of the biggest challenges for people who need to eat gluten-free due to celiac disease or non-celiac gluten sensitivity. Pasta is one of the most commonly ordered restaurant dishes, and if gluten-free pasta is on the menu, it will definitely be popular for those with celiac disease. But what if the gluten-free pasta you order is boiled in the same water as they cook their traditional wheat pasta in? Did you ever wonder how much cross contamination there might be if this should happen? This scenario, unfortunately, happens more often than you might think. For example if the cook is new, or not properly trained, they might put your gluten-free linguini in the same pot of water that they just cooked regular wheat pasta in. This would obviously be a big problem for you, but just how big? Restaurants are still the biggest challenge for people who need to eat gluten-free due to celiac disease or gluten sensitivity, and many celiacs won't eat out because of such problems. A number of researchers have attempted to quantify cross-contamination risks for various food preparation activities, like a shared toaster that is used to prepare gluten-free toast. In a perfect world such things would never happen, but in reality it happens more often than most people realize. So how much cross contamination is there when this happens? Believe it or not, a team of researchers at the University of Nebraska ran some experiments to figure this out. The research team included Melanie Downs, Jennifer Clarke, Steve Taylor and then-UCARE (now doctoral) student Nate Korth. Interestingly, and perhaps counterintuitively, it turns out that shared water isn't as bad as you might expect. The team found that, even though gluten levels in the gluten-free penne rose slowly when boiling 52-gram servings over the course of five batches, those levels never exceeded 20 ppm. When boiling restaurant-sized servings, though, the gluten-free penne registered nearly 40 ppm after the fifth batch. So, for the first four batches, the pasta water remained below 20ppm gluten, then quickly rose to 40ppm after the fifth batch, perhaps due to gluten build-up in the water. Remember, the researchers are not trying to see how far restaurants can take it, but to attempt to quantify the risk levels for people with celiac disease, and no restaurant should ever do this. It's important to note that we're not recommending that anyone with celiac disease ever do this, or that any restaurant should ever do this, but it is important to quantify such risks for those with celiac disease. Regardless of what the researchers found, our recommendation is to always cook gluten-free pasta in dedicated, clean water that is kept totally separate from where traditional pasta is prepared, and to train all restaurant staff accordingly.

I have an immensely difficult time finding gluten-free, vegan, sugar-free, yeast-free bread products, so the ingredient list for this recipe couldn't be more ideal for a celiac. The only ingredients: teff, salt, and water. Injera is the bread staple of Ethiopia and is eaten by most households everyday. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. The high iron content of teff makes it a perfect choice for a bread substitute. This recipe is very easy however, injera requires advanced planning and will not work for a last minute meal, as it can take up to three days for the teff to ferment before cooking is possible. Traditional Ethiopian Teff Injera (Gluten-Free) Servings: 20 Ingredients: 3 cups ground teff 4 cup distilled water Himalayan salt to taste Olive oil for the skillet Note: This is a large batch, as I like to have left-overs. Also, the fermentation process takes a while, so it's nice to have some injera for later. For a smaller batch, cut the ingredients in half. Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour. The fermentation process will take approximately 1-3 days. The fermenting mixture should be the consistency of a very thin pancake batter. Stir in the salt, a little at a time, until you can barely detect its taste. Lightly oil a skillet 8 inches minimum but you can also use a larger one. Heat over medium heat. Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes. Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side. Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together. To serve, lay one injera on a plate and ladle your chosen dishes on top. Serve additional injera on the side. Guests can be encouraged to eat their meal without utensils, instead using the injera to scoop up their food. Important: Please use caution when eating with your hands. To avoid contamination make sure your hands are very clean with gluten-free soap before eating.

Celiac.com 09/30/2015 - I recently received samples of St. Claire's Organics Traditional and Cherry Hot Cocoa Mixes. For many years I've been aware of their (now world famous) St. Claire's Organics Pastilles, but I did not know that they also made cocoa mixes. Both cocoa mixes are dairy-, casein-, corn-, soy-, egg-, nut-, GMO- and gluten-free, and are also vegan. In fact, their only ingredients, as one might expect from products made by St. Claire's, are high quality organic molasses granules, organic cocoa powder, organic cocoa nib extract, and, in the Cherry Cocoa—organic cherry flavor. The directions to make either mix are very basic: I added two tablespoons of the mix to a 6 oz. mug of hot water and stirred it well. You can, of course, use coconut milk or other favorite milk instead of water. The first thing I noticed when stirring the Traditional Cocoa Mix was the wonderful aroma that filled my office—the smell of hot chocolate really can't be beat. The Cherry Cocoa Mix offered a unique cherry aroma that blended perfectly with the chocolaty scent. The rich chocolate flavor of the Traditional Cocoa Mix was simply exceptional. I can't remember when I've had such an excellent cup of hot cocoa. The Cherry Cocoa was a total surprise—to my delight the light cherry flavor mixed perfectly with the rich chocolate taste. In the end it was a tie—both cocoa mixes were just too good to pick a favorite! For more info visit their site.

Celiac.com 10/14/2013 - I once read that coffeecake is a great excuse to eat cake in the morning, and I'd have to agree! With mini-cake-a-lettes from The Coffeecake Company, you can have your cake and eat it too. These are some of the best gluten-free coffee cakes around. Buttermilk makes these cakes fresh, moist and delicate you'll want to savor every bite. The sampler pack of the mini "cake-a-lettes" comes in 4 different flavors. The Signature coffee cake is your traditional coffee cake flavor, but the melt in your mouth texture makes it so you'd never know it is gluten-free. The Triple Berry Coffee Cake is a fruit-lovers dream containing boysenberry, raspberry, and blueberry flavors. The Cinnamon Swirl Coffee Cake is a little on the sweet side, but still very tasty due to the fact that the cinnamon is not overpowering. The Chocolate Chip Coffee Cake is a chocolate-lover's paradise rich but not heavy. It has just the right amount of semi-sweet chocolate chips. These gluten-free coffee cakes are great for family and friends, and work well for any occasion. In addition to being gluten-free, they are also nut and preservative-free.

The following gluten-free carrot cake recipe is truly a traditional cake. Full of some of the most common allergens like, dairy, eggs and nuts. I tend to experiment with new recipes by replacing ingredients I can't tolerate, with ingredients I can. For example, many recipes allow you to substitute eggs with applesauce. The nuts can be left out-for those allergic to nuts, and the cream cheese can be substituted for dairy-free cream cheese. When substituting however, ratios will be different and it is a good idea to know what ratio of applesauce (for example) equals 4 eggs. Ratio quantities will also greatly depend on your taste buds, but if this recipe is okay for your diet, dig in and enjoy! Cake Ingredients: 1 cup pecans - toasted and finely chopped 2 ½ cups carrots - finely grated 2 cups gluten-free all purpose flour 1 tsp. baking soda 1 ½ tsp. baking powder 2/3 tsp. salt - finely ground 1 ½ tsp. cinnamon 4 large eggs - room temp 1 ½ cups granulated sugar 1 cup vegetable or canola oil 2 tsp. vanilla Cream Cheese Frosting Ingredients: 1/4 cup unsalted butter - room temperature 8 ounces cream cheese - room temp 2 cups powdered sugar 1 tsp. vanilla 1 lemon - finely grated lemon zest only To Make: Start by toasting the pecans in the oven at 350 degree F for 6-8 minutes. Remove from the oven, allow to cool and chop finely. Next, finely shred 2 ½ cups of carrots. Finally, combine the gluten-free flour, baking soda, baking powder, salt, and cinnamon in a bowl, set aside. Beat the 4 eggs on medium speed for about 1 minute, reduce the speed and slowly pour in the granulated sugar. Once the sugar and eggs are combined (about 3-4 minutes) slowly pour in the oil and vanilla. Next, add the flour mixture and beat just until combined. Finally, use a spatula to fold in the carrots and toasted pecans. Divide the batter between two well greased 9 inch round cake pans. Bake at 350 F for 25-30 minutes. Cool in the pan for 10 minutes before inverting onto a cooling rack. Baking Directions: Divide batter between 2 well greased 9 inch round cake pans. Bake at 350 degrees F for25-30 minutes. Allow to cool in the pan for 10 minutes before inverting onto a cooling rack. * Note: This cake can also be made into a single layer 9x13 cake, simply increase baking time to 30-40 minutes. While the cake is cooling, beat together the butter and cream cheese. Next, add the powdered sugar, vanilla, and lemon zest. Beat until thoroughly combined. Place one layer of cake on a platter, spread an even layer of frosting on top of the cake. Add the second layer of cake. Use the remaining frosting to cover the top and sides of the cake. *Idea: Use remaining or extra pecans to decorate the outside of the cake.

Celiac.com 12/28/2016 - Quaker Oats UK has launched several gluten-free oat products, including a free-from variant and a yogurt-based breakfast pouch range. Available since late September, the new gluten-free offering comes in a 510g can of Traditional Rolled Oats, and a 350g box of 10 Oat So Simple packets. "Leading a gluten-free lifestyle is important and necessary for some people, and so Quaker has created options to meet consumer demand," says PepsiCo's Jeremy Gibson, marketing director, nutrition. The launch follows the introduction earlier this month of Oat & Fruit Breakfast, an on-the-go pouch line made with fruit purée and natural yogurt that comes in three flavors: Red Fruits, Apple & Cinnamon, and Blueberry. The products will be sold exclusively at UK's Tesco stores, and will be promoted with an aggressive social media campaign and in-store marketing. Calling Oat & Fruit Breakfast "unique to the market" Duncan McKay, PepsiCo's senior marketing manager for grains UK, expressed excitement over the new product range, which come "as demand for convenient breakfast options is at a peak." Stay tuned for more information on gluten-free products from Quaker, and other manufacturers.