When following a gluten-free diet, it is possible to avoid the sneaky protein (gluten) and still enjoy an adult beverage from time to time. Since the holidays are quickly approaching and festive parties and events will be upon us, brushing up on gluten-free beverages can help avoid unwanted exposure to the protein. Think twice before taking that first sip of your gin martini or bloody Mary as these drinks are popular sources of gluten.
Unlike identifying gluten-free foods, beverages do not always require explicit labels with ingredients and allergen statements. Unfortunately, the United States requires minimal information regarding nutrition and allergens to be included on the label, making gluten-free identification a challenging process. To ease the process, become familiar with the plants that different types of alcohol originate from. Then research different brands of drink mixes to have a clear idea which are gluten-free. After that, the only thing left to do is mix, sip and enjoy.
From vodka to beer, alcohol is filling up glasses with plant ingredients. While it may seem odd to think about drinking a plant, this is the key in discovering which drinks are gluten-free. Starting with the humble potato, vodka can be a great gluten-free option. Be cautious when ordering vodka drinks since grain blends, like wheat, can be used to make vodka. Shy away from some flavored vodkas that may be hiding gluten within the added flavors. Another liquor to avoid is produced from a grain mash of wheat, rye, corn or barley to form whiskey. Barley can also be distilled to yield scotch or fermented to form beer. Beer, ale and lager are also drinks to avoid since they contain malt, barley and other gluten-containing products. Brandy is distilled wine, but may be artificially colored with malted products, making it a potential source of gluten. Hard ciders, typically made from apples, are mostly gluten-free, but some contain spices and flavorings that mask the presence of gluten.
When in doubt, select drinks that are inherently gluten-free. These include: tequila from agave plants, wine from fermented grapes, and rum from fermented molasses or sugar cane.
London gin greets us from distilled juniper but can feature other herbal ingredients or grain mashes making it a risky choice for a gluten-free diet. Champagne, cognac and gluten-free beer are also safe options, but sip cautiously with unknown manufacturers that may blend gluten-containing colorings or additives into products. Sake can be gluten-free, but can be fermented with miso that was derived from barley. When in doubt, contact the manufacturer before diving into a new cocktail, several companies share product information on websites.
Remember, if you have doubts about a product contact the manufacturer or avoid the beverage. It’s also important to remember that no matter how long or thorough the distillation process may be, once gluten is introduced to the beverage, it cannot be removed. Beware of malted products, additives and “natural flavors” that can all contain gluten. Try making your own cocktail mixes to avoid these sneaky sources of gluten. Keeping these in mind will help reduce the chance of gluten slipping into your drink.
Quenching your thirst while avoiding gluten can be done without completely eliminating alcoholic beverages. Before dining out, try to have a backup option that is always gluten-free, like wine, to ease frustration if other options don’t pass gluten inspection. Rum, potato vodka, tequila and wine are great options to pick when avoiding gluten. Wet your whistle without the fear of hidden gluten by becoming more aware of your beverage ingredients.
Sources:
http://www.icap.org/table/alcoholbeveragelabeling
