![]() I don’t know about you, but to me that sounds an awful lot like “no, believe me, the gluten gets dissolved in the fryer, I eat it every day!”įor clarity’s sake, the first part about gluten in fryers is flat out not true, and the second part (the “I didn’t get glutened” part) is not a good way to evaluate whether something is safe for Celiacs or not. That enzyme, in layman’s terms (mostly because I don’t really understand the science), breaks down the gluten protein so that it is small enough to pass the “gluten test.” I’ve heard it argued – by multiple gluten reduced beer companies -that it is also too small to be digested, and “I’ve never had an issue and I drink it everyday!” However, science has stepped in and created an enzyme. Barley is a gluten-containing grain, so it’s a no-go for us Celiacs. Regular beer is made with barley, hops, and water. Those two kinds are gluten reduced beer, and gluten free beer. ![]()
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