Hoosier Gluten Free

I absolutely agree, if you have celiac, don't do any wheat, rye, barley, malt, etc. It's just not worth the damage to you. The ones I recommended are gluten free alternatives thus fine to enjoy. HTH

I think I'm going to have to risk it as the Reserve they produce is incredible. Many thanks for the heads up. If I react, then I'll have a clue where it came from.

My go to is Napa Valley Naturals Grand Reserve. The taste is amazing and I didn't react to it. They were bought out recently by Stonewall kitchens and I'm hoping nothing changes. I use it for marinades, drizzled over veggies for roasting and salads, of course.

Breads were one of the toughest things for me to adapt to after my Celiac diagnosis. Here are some that I like quite well: Schar Ciabatta rolls (I use them for sliders, baked with garlic and olive oil for garlic bread, toasted with jam and mini sandwiches) Three Bakers Whole Grain Gluten-Free White Bread is my fave white bread and they make...