Hi
You might want to read this article in Scientific American from 2013 - because the joke’s on you :
http://www.scientificamerican.com/article/vodka-be-marketed-as-gluten-free/. Gluten is a composite of gliadin and glutenin found in wheat, rye and barley. They are both insoluble in water. Gliadin is soluble in alcohol and glutenin only in dilute acid/alkali. The two parts of the composite cross link in the presence of water when you make dough.
With proper distillation, there’s no way either of these products would survive distillation. That’s not to say that things that are added later can’t cause problems (e.g. flavored vodkas). I had the unpleasant experience of a adverse celiac reaction after drinking a can of grape soda!! Who knew? BTW, the fad has now spread to bottled water and fruit and vegetable juices - watch out for gluten in Poland Spring!
Try potato vodka if you are still worried - it’s better than grain vodka by far. I’ve been consuming just about any distilled spirit you can think of for years and never had any problems. And I’m very much more sensitive to gluten that I was 31 years ago (when my celiac disease was confirmed by endoscopy. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
Peace
Dugg & Chris
Our VI pics are at
http://picasaweb.google.com/papadugg/ - haven’t started on our ‘14 pics for Picasa. Having trouble getting ‘13 on the site.
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