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Found 7 results

  1. 12/13/2018 - Is wine gluten-free? Wine Spectator recently weighed in on gluten and wine. The article is worth a read, and there’s a link at the bottom of this page. Meantime, here’s a quick rundown of the basics of wine and gluten. Wine is generally regarded as gluten-free and safe for people with celiac disease and other gluten-related sensitivities. That said, there are a couple of ways that wine could come to contain gluten; but they are mostly due to old and discontinued wine making practices. First, in the old days, barrel makers used to seal barrels with with wheat paste, which contains gluten. Wine aged in these barrels could contain trace amounts of gluten. However, these days, nearly every winery in the world now uses non-gluten-based wax products to seal their barrels. Even if barrels commonly contained wheat paste, a 2012 test run by Tricia Thompson, founder of GlutenFreeWatchdog.org, found that gluten levels of two different wines finished in wheat paste–sealed barrels contained under 5ppm gluten—thus meeting the FDA gluten-free standard. So, that method of possible contact with gluten is unlikely to be a problem for most people with celiac disease or a medical gluten-sensitivity. Another way wine could be exposed to gluten is if wheat gluten is used for a process called ‘fining.’ However, these days, the use of wheat gluten in fining is practically nonexistent. And even if wheat gluten were used for fining, it is unlikely to be an issue. A 2011 study published in the Journal of Agricultural and Food Chemistry found that wines fined with gluten contained either extremely low, or undetectable, levels of gluten. Furthermore, "even if any traces of gluten would accidentally enter a wine—let's say the winemaker falls into a tank holding a whole-wheat sandwich—as a protein, gluten would react with [wine's] phenolics," said Dr. Christian Butzke, a professor of enology at Purdue University. So, the vast majority of wines are gluten-free and likely safe for with celiac disease or a medical gluten-sensitivity. "One thing for consumers to watch for is any wine or wine product that contains added colors or flavors, or that is made from barley malt, such as bottled wine coolers," says Marilyn Geller, CEO of the nonprofit Celiac Disease Foundation. Bottom line: Check the label. If the product is a straight red or white or rosé wine, then it is almost certainly gluten-free. Watch out for coolers or wine with added ingredients. Read labels. If you still have questions, do not hesitate to contact the winery directly. Read more at: WINESPECTATOR.COM
  2. I was just wondering if anyone has ever had the Apothic Inferno red wine? It's aged in whiskey barrels, and wondering if its gluten-free? Anyone have a reaction? I cannot find any information on their website about it being gluten-free or not. Thank you.
  3. Celiac.com 08/08/2017 - A simple red wine sauce helps cheaper cuts of beef go the distance and deliver the win. This recipe dresses up a tri-tip steak into a tasty, easy to make meal that you won’t soon forget. Ingredients: 2 (1-pound) tri-tip steaks Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus extra for garnish 6 tablespoons cold unsalted butter 1 onion, thinly sliced 1 tablespoon minced garlic 1 teaspoon dried oregano ⅓ cup tomato paste 2½ cups red wine Directions: Heat grill or barbecue to medium-high. Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill about 3-4 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let rest 10 minutes. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt. Add the garlic and oregano and sauté until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small chunks and whisk into the sauce little by little. Season the sauce with salt and pepper. Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
  4. Celiac.com 01/07/2017 - Crackly top, fudge and moist inside with an exquisite chocolate red wine ganache that will please the most refined taste buds! Ingredients: 3/4 cup plus 1 TBSP flour, gluten free 1/2 tsp salt 2 1/2 TBSPS cocoa powder 11 oz (312 grams) semi sweet chocolate chips or baking chocolate 1 cup (226 grams) unsalted butter, cut in 1 inch (2.5 cm) cubes 1 tsp instant coffee 1 cup granulated sugar 1/2 cup light brown sugar 5 eggs, room temperature 1/3 cup red wine 2 tsps vanilla extract 1/3 cup walnuts, chopped For the chocolate wine ganache: 1 cup heavy cream 1 cup semi sweet chocolate chips or baking chocolate 1/4 cup red wine Directions: To make the chocolate wine ganache: In medium saucepan heat cream to just boiling. Remove from heat. Add chocolate chips. Let sit for five minutes. Whisk until smooth. Add wine. Whisk to combine. To make the brownies: Preheat the oven at 350 F(180 C). Prepare a 9×9 inch (22×22 cm) baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan. In a small bowl, whisk flour, salt and cocoa. Set aside. In a double boiler, melt chocolate chips with butter and instant coffee until smooth. When melted, remove from heat and add sugars. Whisk until thoroughly combined. Add 3 eggs to the chocolate mixture until well blended.Add the remaining eggs, vanilla and wine. Do not over mix. Add dry ingredients and walnuts to the chocolate mixture and fold with a rubber spatula. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing. Pour the batter into the prepared baking pan and bake for 25-28 minutes, or until a toothpick inserted an inch away from the center comes out clean. Allow the brownies to cool slightly before you drizzle the chocolate wine ganache. Let them cool completely and then lift them out of the pan using the parchment paper. Cut into bars. Note: Store them in an airtight container. They can stay fresh both in room temperature and refrigerator for up to 3 days. (If they last that long!)
  5. Hi everyone, I know the wine topic has been done before, and I may have missed it, but I can't find it in the super sensitive forum... I have reacted to wines without question. I have reacted really badly to distilled grain alcohol as well. Just wondering, what wines have you drank (if you are super-sensitive) without problems? I have had all Yellowtail wines without problems but I've tried a few others that "said" they were gluten free but sometimes I have a typical gluten reaction. Just wondering because I'd love to expand my repertoire without the pain of trial and error!
  6. Is red wine a possible culprit in my severe symptoms and recent diagnoses of Celiac Disease? I was diagnosed with Celiac Disease today and was not surprised, because I've always known that I feel so much better when I'm not eating wheat. I was relieved to find that there was a reason for all of my horrible symptoms I've been experiencing including several neurological issues lately; bloating, numb, stinging, tingling hands, pain in my feet, loss of mental focus and clarity and joint pain. After celebrating a cause to these seemingly unrelated symptoms, I soon after realized that I actually do not digest large amounts of gluten, as I backed off of this years ago when I realized how much better I felt when I cut it out of my diet. This led me to wonder if wine is my main issue right now. On an average day, I have coffee with cream and splenda, a lunch that does not consist of bread, dinner that is at worst, meat in a marinade, rice ... and ... a couple glasses of wine. Since I am not digesting large amounts of wheat, I'm beginning to think the wine may be the culprit. Can someone please educate me here. I'm brand-spankin' new to this and hungry for info. Thanks in advance! K
  7. Hello, I am quite unexperienced about gluten-free diet abroad and I am travelling to Paris this weekend for 5 days. I live in Turkey and it is quite a "wheat based" country unfortunately. Here, I need to be carefull about local wines, and fresh cheese (don't know what they refer to with 'fresh' exactly) and even Turkish coffee due to the cc risks during packaging. It would be great if you could give me some advice about the safe foods in Europe. Can I trust every cheese and even cream cheese? Are all the coffees (like filter coffee, cappuccinos or mochas) ok to have?(I believe they should be unflavoured right?) Can I enjoy French wines or should I ask about their production process? Thank you all in advance!
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