I have no problem with Omission beer up until I tried the Ultimate Wheat Ale. I have a hunch that while barley is low enough in gluten to start with, their process is effective for most celiacs. However the higher amount in wheat is just too much. The gluten free beers you mention, at least the ones I’ve tried are all superior, I agree. I even prefer Redbridge, when you can find it. A lot of gluten free beers are really expensive and come in large containers. Sometimes that’s more than I want to drink. Availability is this big problem. Here in Oregon, Omission is everywhere. The Ultimate Wheat is probably their best, but I did have a mild, but unpleasant reaction.

I’ve got coeliac disease and avoid gluten like the plague – if I do have gluten I know about it within the hour, start with the gasiness and go down hill from there.
Had a couple of stubbies of the pale ale while in the US of A over Christmas was told they were gluten free and didn’t look any further at the time, I didn’t have any reaction whatsoever so not sure which way to go as it is a fairly decent tasting beer compared to the stuff made from sorghum (ie. O’briens) ???

BTW – US labeling is difficult 🙂

I am very sensitive, so what you’ve stated above makes perfect sense. I have not eaten out and I am very careful so I can say with 100% certainty that Ommision Beer needs to be ommited from anyone’s safe list!

Valid testing requires randomised, double-blind studies.

Verified celiac participants who are following a strict GFD, consume a randomly selected gluten-reduced product or a 100% gluten free (never used gluten) control product (taste should also be controlled by participant never having tasted product before) and then report whether they feel symptoms. Correlation is done at the end of the trial.

Any participant who correlates celiac symptoms with claimed gluten free product at least 10 times (99.9% confidence), indicates product is not generally safe. PPM is too vague a measure.

are you still feeling ok, I tried the beer and I’m having a problem . I broke out with dermititus heperformous. I think there is gluton in it.

potato Vodka is really good

Redbridge is terrible

” (Apologies to celiacs without a biopsy diagnosis and sensitive gluten intolerant etc – this requirement would be for experimental control purposes alone) This would be an interesting number because the purpose of gluten free food is to protect celiacs, and thus should be regulated to be safe for celiacs.”

Sarah,
No apologies needed. I realize this is an old thread, but had to comment. I have just become aware of this site and appreciate the dedication of GD, Jules, you, and many others here who actually CARE about what happens to those of us who are truly Celiac. It angers me that so many claim foods as gluten free that are still a problem for true Celiacs. I would appreciate the stringent testing you propose. Unfortunately, I found out about my Celiac disease the hard way..I almost died of it at age 8. Thank goodness my mother stumbled on an article regarding Celiac sprue and from there forward it has been a long journey to learn, become, and remain completely gluten free. I did not come up in the age of biopsy testing, nor could I afford to go off the gluten free diet long enough to get sick enough to have the biopsy testing done. I strictly read all labels and research foods and still find there are those I must avoid despite their gf labeling (I’m not alone, obviously), but I welcome stricter testing and labeling of foods because I COMPLETELY AGREE that organizations meant to protect people with true Celiac disease should not be labeling foods gluten free that are not truly safe for the true Celiacs. Thank you all for your dedication to the TRUTH!