FDA Rules All Distilled Alcohol is Gluten-Free

This is a big step forward from the FDA, removing scientifically unsubstantiated uncertainty regarding gluten content which is not detectable in distilled beverages.

The FDA changed nothing. The rules from 2003 still apply. The FDA still acknowledges that there is no valid testing methods for such foods. It still demands that manufacturers adhere to the 2003 rules.  

Here is there statement, "The records need to provide adequate assurance that the food or ingredients used in the food are “gluten-free” before fermentation or hydrolysis. Once we identify that a scientifically valid method has been developed that can accurately detect and quantify gluten in fermented or hydrolyzed foods or ingredients, it would no longer be necessary for the manufacturer of foods bearing the “gluten-free” claim to make and keep these records."

"Likewise, the final rule requires manufacturers of foods that contain fermented or hydrolyzed ingredients and bear the “gluten-free” claim to make and keep records that demonstrate with adequate assurance that the fermented or hydrolyzed ingredients are “gluten-free” in compliance with the 2013 gluten-free food labeling final rule."

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"The rule requires manufacturers of these food products to make and keep records providing adequate assurance that: the food meets the definition of “gluten-free” before fermentation or hydrolysis; the manufacturer has adequately evaluated the potential for cross-contact with gluten during the manufacturing process; and if necessary, measures are in place to prevent the introduction of gluten into the food during the manufacturing process. The rule also discusses how FDA will verify compliance for distilled products. The definition of “gluten-free,” established in 2013, is not changed by this new final rule."

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On 8/23/2020 at 5:31 AM, Guest FDA stay the same said:

The FDA changed nothing. The rules from 2003 still apply. The FDA still acknowledges that there is no valid testing methods for such foods. It still demands that manufacturers adhere to the 2003 rules.  

Here is there statement, "The records need to provide adequate assurance that the food or ingredients used in the food are “gluten-free” before fermentation or hydrolysis. Once we identify that a scientifically valid method has been developed that can accurately detect and quantify gluten in fermented or hydrolyzed foods or ingredients, it would no longer be necessary for the manufacturer of foods bearing the “gluten-free” claim to make and keep these records."

"Likewise, the final rule requires manufacturers of foods that contain fermented or hydrolyzed ingredients and bear the “gluten-free” claim to make and keep records that demonstrate with adequate assurance that the fermented or hydrolyzed ingredients are “gluten-free” in compliance with the 2013 gluten-free food labeling final rule."

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"The rule requires manufacturers of these food products to make and keep records providing adequate assurance that: the food meets the definition of “gluten-free” before fermentation or hydrolysis; the manufacturer has adequately evaluated the potential for cross-contact with gluten during the manufacturing process; and if necessary, measures are in place to prevent the introduction of gluten into the food during the manufacturing process. The rule also discusses how FDA will verify compliance for distilled products. The definition of “gluten-free,” established in 2013, is not changed by this new final rule."

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Seems pretty clear.  The distillers have to keep records showing they used gluten free ingredients to make the spirits because there is no test to prove distilled spirits are gluten free.

There has been some concern that some distilleries use a wheat containing paste to seal the barrels used for storage after the distillation has taken place.

35 minutes ago, trents said:

There has been some concern that some distilleries use a wheat containing paste to seal the barrels used for storage after the distillation has taken place.

Distillers use beeswax or heavy paper shims to seal leaky barrels.

This doesn't change much, if anything right now (though it opens a door). Distillers still have to adhere to TTB guidelines for labeling which currently only allow spirits made from non-gluten products be labeled gluten-free, e.g. rum, brandy, vodka made from potatoes or grapes.

This ruling makes me very suspicious. In the support service for celiacs that I run in Durban, South Africa, I have always advised sufferers that they may have TRIPLE distilled alcoholic products. These may be LITE beers, or triple distilled whiskies. There is a fairly new machine that will test the presence of gluten in foods. 3 major supermarkets in UK tested all their so-called gluten free oats products and found they were not gluten free after all. These products had to be re-labelled "Low Gluten" . I will be interested to see how this new debate pans out.

Distillation is one thing. Fermentation is another.

I drink whiskey, I get sick. I drink beer, I might as well eat bread. It's political not health driven. It's not gluten free if it's made from gluten grains. As usual the non sensitive celiac mafia try to make out people are unreasonable or crazy if the question the gluten content of things people want to eat and drink but should not.

2 hours ago, Lucille Cholerton said:

This ruling makes me very suspicious. In the support service for celiacs that I run in Durban, South Africa, I have always advised sufferers that they may have TRIPLE distilled alcoholic products. These may be LITE beers, or triple distilled whiskies. There is a fairly new machine that will test the presence of gluten in foods. 3 major supermarkets in UK tested all their so-called gluten free oats products and found they were not gluten free after all. These products had to be re-labelled "Low Gluten" . I will be interested to see how this new debate pans out.

What is this new machine you speak of? Can you be more specific and do you have any links?

1 hour ago, Guest MyBodyIsTheBestGlutenDetec said:

I drink whiskey, I get sick. I drink beer, I might as well eat bread. It's political not health driven. It's not gluten free if it's made from gluten grains. As usual the non sensitive celiac mafia try to make out people are unreasonable or crazy if the question the gluten content of things people want to eat and drink but should not.

Maybe read a book or two. Obviously don't drink beer. Whiskey is fine. You clearly have other issues going on that make you sick, not the 'grains' that the whiskey is made of. 

49 minutes ago, Guest EDubs said:

Maybe read a book or two. Obviously don't drink beer. Whiskey is fine. You clearly have other issues going on that make you sick, not the 'grains' that the whiskey is made of. 

Why would they need to "read a book"? They know what makes them sick, and I don't doubt they are telling the truth because they are correct. You are the one who might need to educate yourself on the varying sensitivities and diseases involving gluten. It's definitely possible that the grains in the whiskey they've drunk have made them sick.