When you’re out for drinks with friends or trying to decide which alcohol to buy for a dinner party, it can be tricky to know what is, or isn’t, gluten free. Unlike food, alcoholic drinks don’t need to be labelled with warnings of gluten – and that can cause confusion. While many alcoholic beverages are naturally gluten free there are some common things to avoid. Unless marked as gluten free, beer should always be assumed to contain gluten. In contrast wine and cider are naturally gluten free, however spirits can be harder to know for sure but are nearly always gluten free. Take our handy gluten free alcohol guide below along with you to restaurants and liquor stores if you’re unsure!
Wine, sherry, port, and ciders
These are all made from fruit and don’t contain gluten.
Gin, Brandy, Rum, Tequila, Vodka, Bourbon and Whisky
Gin, and other spirits that are made from gluten free ingredients can be safely consumed in moderation by people with coeliac disease. This means anything from bourbon to tequila, sparkling wines, spirits, port, sherry and even cider is safe as part of a gluten free diet. This is due to the distillation process which removes gluten from the spirits, even those that are derived from gluten containing sources. Most research concludes that any gluten is removed during the extensive distillation process, but some people may still react. To be safe, choose vodka made from potatoes, corn, or grapes and avoid ‘single distilled’ spirits or those made from wheat, barley, or rye. Listing ingredients on alcoholic products is however not mandatory, so additional care is necessary.
Liqueurs
Usually are gluten free, but could occasionally have something added that contaminates them, so check the label if in doubt.
Regular beers are produced by fermenting malt barley or occasionally wheat malt. Whilst the amount of protein present is significantly reduced by fermentation, the gluten proteins are not removed from the end product and are essential for beer quality and presentation. This is in contrast to the distillation process to make spirits. Choose gluten free beers brewed without gluten-containing grains, as not all test methods used to ascertain whether a beer is gluten free are reliable. If beer claims to have gluten ‘removed’, we suggest investigating further and potentially avoiding it.
For people with coeliac disease, following a strictly gluten-free diet is vital for maintaining your health. Although some people with coeliac disease drink beer in moderation with no immediate ill effects, there is no way to know for sure whether that is causing damage to the lining of the small intestine. We recommend that each individual discusses this issue with their qualified health professional before making the decision to drink beer – or, even better, stick to gluten free alcohol entirely.
Support your charity – the only not-for-profit supporting Kiwis with coeliac disease. Become part of Coeliac New Zealand now.
Volunteering is a great way to grow your community and share your knowledge with others.
Find out how.
GET IN TOUCH
Help us reach more people who are suffering from coeliac disease. Contribute to the greater good of your community.
MAKE A DONATION
We are always on the look-out for passionate people interested in raising funds and building awareness about coeliac disease
GET IN TOUCH
About Coeliac New Zealand
Your partner in
healthy living
Coeliac New Zealand is available throughout your journey. As part of our community, you’ll get support, advice, and assistance. We work with health professionals, manufacturers, and researchers to raise awareness of coeliac disease in NZ.
Together, we can reach a day when every person with coeliac disease gets diagnosed quickly, lives a healthy life, and has the prospect of a cure.
LATEST NEWS
Meet our new Health Promotion Manager
Hi, my name is Karina Ledwos and I am excited to join Coeliac New Zealand as Health Promotion Manager. The role aims to assist in raising awareness of coeliac disease in the wider community with the goal of early diagnosis, access to accurate information and support for those with coeliac disease, and their whanau. This […]
Read More
Grace Hospital awarded Dining Out Programme accreditation
Tauranga’s Grace Hospital has become the fourth private hospital in New Zealand to become accredited with the Dining Out Programme. The surgical hospital was awarded its accreditation in April following a patient survey that identified a need for patients with coeliac disease to feel confident when eating gluten-free food provided by the hospital. The Dining […]
Read More
Sharing lived experience of coeliac disease
Each year we ask our members to share their lived experiences of coeliac disease to raise awareness, promote understanding and foster a supportive community for those affected by the condition. If you would like to share your story please email admin@coeliac.org.nz This is Rebecca Tibbots' journey..."I have suffered from daily abdominal discomfort since childhood. Fruit […]
Read More