Gluten Free Beer
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What it is
Gluten-free beer is made from gluten-free grains like sorghum, millet, rice, or buckwheat, or from gluten-containing grains that have had the gluten removed. The brewing process is similar to traditional beer, involving malting, mashing, boiling, fermenting, and packaging.
Why it's used
Gluten-free beer is primarily used as an alcoholic beverage for individuals with celiac disease or gluten sensitivity. It is brewed to mimic the taste and texture of traditional beer, offering an alternative for those who must avoid gluten.
Health notes
Gluten-free beer is regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB) for alcohol content and labeling, and by the FDA for food safety. The FDA considers gluten-free products to be safe when consumed as intended. JECFA and EFSA have evaluated various food additives used in brewing, but gluten itself is not typically evaluated as an additive. For individuals with celiac disease, avoiding gluten is medically necessary.
Allergen info
Gluten is derived from wheat, barley, and rye, which are not among the 9 FDA major allergens. However, gluten is a significant allergen for individuals with celiac disease or gluten sensitivity. Gluten-free beer is specifically formulated to be free of gluten.