Have you ever gone to a restaurant and asked for a gluten-free menu, only to be told that GF items are marked on the regular menu? Have you ordered a gluten-free beer from a bar and when it’s served, you see that the bottle is marked gluten-free? When is gluten free not gluten free?
There are various reasons why people follow a gluten-free diet. Reasons to avoid gluten range from celiac disease to gluten intolerance to avoiding gluten to reduce inflammation in the body. Sensitivity level and why people avoid gluten matter when considering what you feel comfortable eating.
When it comes to alcoholic beverages, there are gluten-free and gluten-free products on the market and in restaurants. The actual threshold at which your body has a reaction to gluten is 20 parts per million, and gluten-free beer falls below this level. But is it safe for everyone on a gluten-free diet?
Gluten-free beer is brewed from grains other than wheat, rye, and barley in a dedicated gluten-free facility. It can be certified as gluten-free. So how is gluten-reduced beer made and is it safe for people with celiac disease?
Gluten-reduced beer is not brewed the same way as gluten-free beer. The process for making gluten-reduced beer uses gluten-containing grains, then a protein is introduced that breaks down the gluten molecule to create a beer that falls below the legal threshold. This is why it must be labeled gluten-free.
Breaking down the gluten molecule may not be enough, however, to allow people with celiac disease to drink it without adverse reactions. A study posted on the Gluten Intolerance Groups website provides a great explanation of how the process used to make gluten-free beer can release some residual proteins that can induce an antibody response in people with celiac disease.
While my digestive tract can’t tolerate gluten-reduced beer, my brother who has celiac disease can drink it without a reaction. However, he is allergic to peanuts and tree nuts, and since some GF beers are brewed using chestnuts, he reads the ingredients on the label very carefully. If you’re one of those techno folks who like to use an app to find GF beer, check out The Gluten Dudes app which has a section called Let’s Drink that lists places to get GF beer.
In my opinion, gluten free should be gluten free, as it has zero gluten content. While I understand the appeal of gluten-free beer that looks more like traditional wheat-based beer, I believe the more we support GF brands, the more opportunities we have to create better tasting products. As stated earlier, it’s just my opinion, but I feel that reduced gluten beer is outside the legal definition and threshold for gluten free products. For those of us who must live completely gluten-free, we hope the research goes into even safer and more delicious brands of beer.
Notes
Event cancellation notice
The Posanas Summer Sparkle food and wine event originally scheduled for June 11 at 6pm has been cancelled. | www.posanarestaurant.com
Biscuit tastings
When I get sample cookies from manufacturers, I like to hold cookie tastings to get feedback. If you are interested in taking part in a biscuit tasting, write to me. | admin@celiacgirlnc.com.
Free e-book available
Asheville-registered dietitian nutritionist Denise Barratt offers a free download of her spring gluten-free vegetarian cookbook. | vineripenutrition.com/spring-gluten-free-vegetarian-cookbook-dl.
GF fairs and events calendar online
If you like to participate in gluten-free events and tastings, you can view the program of upcoming exhibitions on the Gluten free and More website. There is also a link if you want to sign up for a magazine subscription. | glutenfreeandmore.com/gluten-free-event-calendar.
Patricks Basic Gluten Free Dinner Rolls
Yield: 12 rolls
Recipe courtesy of Chef Patrick Augerproduct development chef at Better Batter Gluten Free Flour
This recipe, perfect for the festive table of relatives and friends who need gluten-free foods, has been designed to use one-to-one gluten-free flour blends. Chef Auger highly recommends using a kitchen scale for this recipe as well to get exact measurements for cooking.
Dry ingredients
490 grams one-to-one gluten-free flour (see below for recommendations) 20 grams whole psyllium husk or 7 grams glucomannan powder (do not add husk if using Better Batters Artisan Flour) 14 grams instant yeast ( bread machine yeast or Fleischmanns instant yeast) ) 46 grams sugar, maple sugar or Swerve sweetener 9 grams table salt or kosher salt 100 grams/2 eggs or egg replacer (Aquafaba or Just egg replacer eggs)
Wet ingredients
400 grams of milk or dairy-free milk heated to 110F 30 grams of vegetable oil or avocado oil 30 grams of apple cider vinegar or white vinegar
Directions
Mixing: In the bowl of a stand mixer, add the flour one by one. Then add all remaining ingredients. Mix with the leaf whisk. Start on low to combine, then increase to high speed for five minutes, until the dough is cohesive and fluffy. It will be wet at this point.
Model: Meanwhile, prepare a baking sheet with parchment paper. Add a small amount of gluten-free flour to the parchment. Next, lightly flour your board and place the dough on the board. Roll the dough into a rectangle (about 1 inch thick). Use any sharp object, such as a knife, pizza cutter or 3-inch square cookie cutter, to cut the dough into squares. You can also use a 3-inch round cookie cutter if you want round rolls. Transfer to prepared baking sheet and brush tops with milk or vegan milk. Let rise until doubled, about 25 to 30 minutes, in a warm place lightly covered with saran wrap.
Baking: Bake at 375 degrees for 20-25 minutes until golden brown. Bake to an internal temperature of 210 degrees on a digital thermometer. Brush hot buns with melted butter or vegan butter after they come out of the oven.
Recommendations: *Chef Augers recommended sources for flour blends include shop.betterbatter.org/collections/better-batter-flour, gfjules.com, cup4cup.com, chefalina.com/copycat-bobs-red-mill-11 – gluten-free – flour / or King Arthurs Measure For Measure. Better Batters products are free from the eight most common major allergens (milk, egg, peanut, tree nut, wheat, soy, fish and shellfish/shellfish) as well as contain no alcohol, fennel, onion, garlic, chives, or artificial colors or flavors . For the psyllium, Chef Auger uses organic Himalayan psyllium whole husk for daily fiber and cholesterol support, while glucomannan (Amorphophallus konjac) powder comes from NOW Supplements. Both items can be found on Amazon and in health food stores.
Chef Patrick Auger, of Pepperell, Massachusetts, has been a professional in the baking industry for over 10 years. Patrick has had a passion for pastry since he was very young, and even today, even on his free days, he is always in the kitchen perfecting new recipes. He is a graduate of the New England Culinary Institute in Vermont, where he earned a bachelor’s degree in baking and pastry. In recent years Patrick has developed a passion for gluten-free specialties and for allergy sufferers and has won awards for his gluten-free recipes. Patrick is also responsible for the formulation of the new product development lines for Better Batter flours. | patrick.auger12@gmail.com | chefalina.com.
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