Alright so here's my second question... I got my girlfriend to appreciate good beer soon after we started dating...soon after that she was diagnosed with Celiac disease The short explanation is that people with that are allergic to gluten, the protein found in wheat, barley and some other grains.
Since most extracts seem to contain things that contain gluten I was thinking about doing full grain mash, but in reading up on this it sounds like malted barley contains the proteins needed to break down the starches in whatever other grains you might add to your recipe. (Oats, rice, corn, buckwheat to name a few)
Will I still get decent starch breakdown to go onto fermentation if I don't use the malt or extracts?
Mike
oh in case you were wondering... we've only found 3 gluten free beers, Redbridge, New Grist (boooo), and Bard's Tale
Since most extracts seem to contain things that contain gluten I was thinking about doing full grain mash, but in reading up on this it sounds like malted barley contains the proteins needed to break down the starches in whatever other grains you might add to your recipe. (Oats, rice, corn, buckwheat to name a few)
Will I still get decent starch breakdown to go onto fermentation if I don't use the malt or extracts?
Mike
oh in case you were wondering... we've only found 3 gluten free beers, Redbridge, New Grist (boooo), and Bard's Tale