Welcome to my Beginners’ Guide to Gluten-Free Drinks. An idea – turned into an article – born from the need to learn what to drink on a gluten-free diet, to happily toasting in good company, as well as to learn how to drink responsibly.

“My idea of good company… is the company of clever, well-informed people, who have a great deal of conversation; that is what I call good company.” (Jane Austen)

According to various studies, made in recent years, the prevalence of celiac (or coeliac) disease cases increased from 1 to almost 2 %. It is believed that 4 out of 6 people could have it and don’t know about it.

Unfortunately, if not diagnosed and treated with correct nutrition, this autoimmune disorder can cause significant damage to the overall wellbeing of a person.

The gluten-free diet, regardless of the reasons that influence the decision to follow it, is not a passing fad, it’s here to stay. For a number of reasons, often health related, part of the population decide (or must choose) to avoid gluten.

From picking the right ingredients to the proper ways of cooking/mixing, knowing what to do isn’t necessarily only for yourself: it’s also useful when you have guests (or family) who eat and drink gluten-free.

It’s essential for the ones affected to know whether a product contains gluten or not since, to date, the only possible therapy is to follow a strict gluten-free diet.

Here’s the introduction to a series of articles, arranged by alcohol content, tools and techniques. From water to liqueurs, through cocktails, the beverages included in this beginners’ guide to gluten-free drinks represent the basis of a growing trends. From 0 to 40% ABV (alcohol by volume) in about 3 minutes of reading-time per post.

Warnings: reading this article could stimulate a great desire for a “drink”. I highly recommend having one on hand gluten-free “safe” to sip and… Happy reading!

Disclaimer – The infos shared here are for Educational and Informational Purposes Only. Before starting any dietary program please check for professional advice with your doctor, an healthcare professional or a licensed dietician. The content related to drinks (mixed drink or in cocktail) is intended solely for an audience of legal drinking age. To be enjoyed with moderation.

What’s gluten

Just few words on what’s gluten. It’s a protein (made of different components) naturally found in many cereals like wheat, barley, Kamut, rye, spelt, and oat (when worked together with these cereals).

Depending on whether someone suffer from wheat allergy, celiac disease or non-celiac gluten sensitivity, the ingestion of gluten triggers an inflammatory reaction. The symptoms are apparently common to many stress related problems, and may range from a snuffly nose to stomach aches – meanwhile – damaging the gut lining and prevents the absorption of key nutrients.

Watch out for the Latin names of some of the cereals that contains gluten, and could be on the ingredients list:

• Triticum vulgare  = wheat 
• Hordeum vulgare = barley 
• Secale cereal = rye or spelt
• Avena sativa = oat does not inherently contain gluten, yet it’s often produced, processed or packaged in facilities that handle cereal that contain the protein. So, unless otherwise marked “gluten-free”, it’s on the NO list.

The name “gluten” comes from the Latin gluten which means glue and is the secret ingredient of good bread making: when flour mixes with water, gluten proteins form a sticky network (with a consistency similar to glue), thus making the dough elastic.

The baking secret ingredient

A crucial factor in leavening before and during baking, and a very tricky ingredient to substitute in gluten-free baking. Due to its properties, is also used in ready meals, sauces and condiments, and many other products, as thickening, binding, emulsifying and/or gelling agent.

The characteristics of standard gluten-free all-purpose flour are recreated by blending a combination of starches, gums, and proteins. And “Finding the perfect balance with gluten is an art, and replacing gluten with something else entirely can be challenging.” (Aki Kamozawa and Alex Talbot)

Last but not least, make sure to inform your barmen that you want a gluten-free drink, so they’ll be extra careful in the preparation of your drink (or so we hope):

• I’m on a gluten-free diet, or
• [IT] “Seguo una dieta senza glutine”; or
• [FR] “Je suis un régime sans gluten”

Gluten in Drink and Beverage

Regarding the gluten in drink and beverage – let’s start with the dictionary. According to Merriam-Webster, the term drink refers to “a liquid suitable for swallowing”, as for beverage it’s “a drinkable liquid”. As you can see, the terms seem interchangeable.

For the experts out there, that could inadvertently be landing on this article, I’ll be using drink and beverage with a certain poetic license. Please don’t hold it against me.

Sales in the gluten-free sector are constantly growing, while the segment dedicated to drink and beverage is still a niche with many gaps, and good products (from bottles to ready-to-drink single-serving options) are often difficult to find, or requiring a kind of treasure hunt.

Here’s a great article on gluten-free spirits to start with.

A word or two of caution is in order

• In general, the legal standard for a gluten-free product is a content threshold below 20 ppm (parts per million) but the formulations may vary by country.
• Although some contain less than others, a tiny bit of gluten may still be there, creating problems to somebody more sensitive than others. Some manufacturers of gluten-free products are more diligent than others.
• Products made with naturally gluten-free ingredients may be manufactured on shared equipment or facility (where gluten is present). You’ll see markings stating “it may contains trace of gluten”,making them unsafe.
• Look for third party certification and their distinctive markings. Foods that are gluten-free certified have to meet more stringent standards.

Drinks that may contain gluten include (this list is by no means exhaustive):

• beer (ales, lagers),
• malt beverages and vinegars,
• malted milk or milkshakes,
• bottled or canned wine coolers (spritzers, and sangrias),
• pre-made coffee drinks,
• liqueurs made from gluten-containing grains that are not distilled (a much debated point).

Many beverages may contain gluten hidden in allergens as herbal extracts, natural aromas and/or food coloring (like the caramel coloring). Whereas, there is always the risk of cross-contamination during manufacturing. More reasons you need to be cautious!

Before drinking, please check the brand’s FAQ page and, if in doubt, do not drink it: “better safe than sorry”.

Next: Non-alcoholic drinks… To be continued, stay tuned!

ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.