Wife has Celiacs. FML....

[sleepyjamie]

Wife found out through blood test she has celiacs. Not a big deal, but its hard enough to agree on food as it is! lol.

So now some of my brewing is going to be Gluten free. Any resources are helpful. Celiacbrew can you offer some advice?

[Jimmy]

Wife found out through blood test she has celiacs. Not a big deal, but its hard enough to agree on food as it is! lol.

So now some of my brewing is going to be Gluten free. Any resources are helpful. Celiacbrew can you offer some advice?

Clarity ferm will drop it to the necessary levels so that she can drink it. Just Brew your normal beer and add clarity ferm at the same time as the yeast.

[Celiacbrew]

Sorry to hear about your wife's diagnosis. Celiac disease is annoying. Well, adapting to the diet is a pain.

America's Test Kitchen has a series of gluten free cookbooks. They are worth buying. Their recipe for pancakes and waffles is almost passable as real.

Thai food and Indian food are both usually gluten free naturally so they are my go to when eating out in strange cities. McDonald's French fries are a desperation choice if she ever gets stuck looking for a restaurant on the road.

For the clarity ferm avoid unmalted adjuncts like wheat since they can be hard to break down. Mike Orr on here made a wheat beer and it tested below 20ppm but there is a brewery in town who had their Gose tested in a lab and it tested above threshold. I've also seen Omission (gf brewery in the US) say in an interview that unmalted adjuncts should be avoided because the malting breaks down a lot of the gluten.

If you want to brew GF without using clarity ferm Toronto brewing sells gluten free all grain kits. They are very expensive though.

health Canada has some good info about what the limits are all about. The 10 ppm limit is because they figure that if you got cross contamination at or below those levels you would still be below the 10mg a day with a normal diet. The 10mg a day threshold is the highest amount to be shown to be safe by a study. All that to say 10mg is 1litre of 10ppm beer. Clarity ferm at the proper dosage in an all barley malt beer will get you below 1ppm and is considered trace so she should be safe at pretty much any quantity of beer in an evening.

Malt dust makes me sick sometimes so I wear a mask when milling and doughing in and then change and shower at the end of the day when I am done.

Brewnoser Jeff says he can taste an astringency in clarity ferm beers. I'm starting to think I can detect it too. From my research PVPP would be the best solution but it requires filtering after use and I don't want to deal with the hassle. If it isn't my imagination and it is really there it is minor.

Mike's wife has a pretty good blog about being GF in Halifax. So far I have found something similar in most cities I've traveled too.

Oh and for bread and buns and bagels you need to microwave the bread until it starts to get steamy then toast it. The microwave does something magical and makes the bread more elastic and adds moisture. Otherwise gf breads are a serious choking hazard from being so dry.

I will probably think of more things that make the transition easier but in the meantime if she has any questions feel free to shoot them my way.

[dean2k]

And be careful with ciders. Not all are GF