Saturday, September 20, 2014

Gluten free alcohol

I have been trying to compile collections of information on gluten free alcohols.  This site has some good info on flavored vodkas:

more vodka info:
  • Blue Ice vodkaBlue Ice makes two different vodkas: one potato-based and one wheat-based. If you decide to try it, make sure you grab the blue bottle, which contains the potato vodka. Both the wheat and the potato vodkas are processed in the same facility. Blue Ice Vodka is the first brand of spirits eligible for a gluten-free label.

  • Bombora vodkaBombora, a grape-based vodka, is imported from Australia. The company makes only grape-based vodka, so there should be few concerns about gluten cross-contamination in the facility.

  • Boyd & Blair vodkaBoyd & Blair, made at Pennsylvania Distilleries in Glenshaw, Pa., is crafted from small, local batches of potatoes in a gluten-free facility.

  • Cayman Blue vodkaCayman Blue, produced in the Dominican Republic from sugar cane and spring water, is the first distilled spirit certified gluten-free by the Gluten-Free Certification Organization (GFCO), which tests products to make sure they contain fewer than 10 parts per million of gluten.

  • Chopin vodkaChopin makes three varieties of vodka: wheat, potato and rye. Obviously, if you react to vodka distilled from gluten grains, you need to stick with the potato-based vodka, which comes in a bottle with a black cap and lettering.

  • Ciroc Ultra Premium vodkaCiroc, another premium vodka, this time made from grapes, comes in four different flavors. Ciroc's plain vodka is gluten-considered gluten-free.

  • Cold River vodkaCold River potato vodka is made in Maine and comes in two flavors: plain and blueberry (made with real Maine wild blueberries). Both are considered gluten-free. Interestingly, the company also makes an unusual potato-based gin (see the article Is Gin Gluten-Free? for more information).. 
  • Devotion vodkaDevotion vodka bills itself as the first brand to introduce a full line of U.S.-produced gluten-free and sugar-free flavored vodkas. Devotion features five flavors: Wild Cherry, Coconut, Blood Orange, Black and Blue and "The Perfect Cosmo." If you're sensitive to dairy, note that Devotion adds casein protein from cow's milk to its final products to improve "mouth feel."

  • DiVine vodkaDiVine vodka is made from grapes by a winery in southwest Michigan. The winery/distillery does not process any gluten grains.

  • Famous vodkaFamous vodka is made from Idaho russet potatoes and water from the spring-fed Snake River in Idaho. Famous sells a traditional vodka and a rose-flavored vodka infused with rose extract.

  • Glacier vodkaGlacier vodka, made in Idaho out of Idaho potatoes, does not include any gluten grains, according to the company. Be aware it's made in a facility that also makes a wheat-based vodka (actually, it's the same facility that makes Blue Ice vodkas).

  • Krome vodkaKrome vodka is made from corn in Oregon and bills itself as "naturally gluten-free." According to the manufacturer, there is barley present in the facility where Krome is made, and some of the same equipment is used for both the barley-based and the corn-based alcohol products. "All tanks are cleaned far beyond standards" between products, according to the distiller.

  • Luksusowa vodka. Poland-crafted Luksusowa (which means "luxurious" in Polish) is the top-selling potato vodka in the world, according to distributor W.J. Deutch & Sons. Luksusowa makes only potato vodka, so again, any concerns about facility cross-contamination should be minimal.

  • Monopolowa vodka. This potato-based vodka originated in Poland and now is distilled in Austria.

  • RWB vodka. This vodka, made from Idaho potatoes, is marketed by Luxuria Brands and prominently features the words "gluten-free" on the package. Be aware that it's made in a facility that also processes gluten grains.

  • Smirnoff vodkaSmirnoff is distilled from corn, and the company's plain vodka should be safe, even if you're sensitive to gluten-grain-based alcohol. However, watch out for Smirnoff Ice beverages (the kind that come in six-packs) — they are malt-based and not gluten-free (see my article Gluten-Free Ciders and Beer Alternatives for more information).

  • Tito's handmade vodka. Tito's is made in Texas from corn. Here's the company's rather extensive (but helpful!) gluten-free statement: "Tito’s is made from 100% corn and as a distilled spirit, is completely gluten-free. Some producers add a little bit of mash back into the spirit after distillation, which would add gluten content into an otherwise gluten-free distillate (if using wheat as the base), but I don’t do that regardless. It’s an important thing for us, and we actually include “GLUTEN-FREE” in lots of our materials and on the website so people can make informed choices. But, I am a vodka man, not a doctor, so if you have more questions or concerns, you should definitely talk to your doctor about it!"

  • Vikingfjord vodkaVikingfjord is another pure potato vodka which is made in Norway.

Muesli Cookies

Decided to try the Muesli Cookie Recipe on the bag.  Not bad, not bad at all.   
The bag photo is not the best, so here it is:
1 C butter, soft
1 C sugar
1 tsp Sea Salt
2 Eggs
1 tsp Vanilla Extract
2 1/4 C Bob's Red Mill Gluten Free All Purpose Flour
3/4 tsp Xanthan Gum
1 1/2 tsp Baking Powder
1/2 tsp ground Ginger
1/2 tsp ground Allspice
2 C Bob's Red Mill Gluten Free Muesli

Preheat oven to 350 degrees. Spray two baking sheets or line them with parchment paper. 

Cream butter, sugar, and salt until just combined. Add eggs and vanilla and mix to combine.

Sift together flour, xanthan gum, baking powder, and spices.  Add to butter mixture and mix slightly.  Add muesli and continue to mix until thoroughly combined. 

Scoop cookies onto prepared baking sheets (about 2 T per cookie) and bake for 15*17 mins, until edges are slightly brown.  Let cool slightly on baking sheets, then removed cookies to a wire rack to cool completely.   Makes about 32 cookies. 


Totally excited the Krusteaz came out with some gluten free mixes.  The blueberry muffins and brownies have been very good.  Very happy with how they turned out.  In fact, the muffins didn't last long around here......

I think we have a winner.

I am always experimenting and trying to improve on things.  And as much as I love the Ian's Gluten Free Panko, for some things, the crumb size is too large.  So I decided to dig into the supply of gluten free items I have received over the past few years from my mother on her grocery trips.  I have found a breading combination I really like.  I dredge chunked up chicken (or sliced zucchini) in a mostly milk based liquid, with an egg in it.  Then I go into a mixture of Glutino breadcrumbs/Kentucky Kernel Seasoned Flour/fresh grated park cheese/garlic powder.  And that is it.  I like to do the frying in my cast iron skillet, and so far the peanut oil has really supplied the best browning.  It has been tested out about 4 times now.  And so far, everyone has loved it.   Ken doesn't even like zucchini, and when I made it with this breading, he loved it.   Trust me, when it comes to the gluten free cooking, he will let me know if something is not as good as the gluten version.  He's not gluten free so he doesn't have to accept some subpar versions of things the way many of us have.

there isn't a set recipe, but basically, here is how it goes:

one egg to probably a cup to two cups of milk.   The ratio is really more milk than egg.

for the flour, equal parts seasoned flour and glutino breadcrumbs, with a generous amount of cheese.   I am a big fan of garlic, so I am pretty liberal with that too.