Is Rum Gluten-Free

EDIT: I CANT THINK OF A GOOD TITLE FOR THIS VIDEO SOMEONE HELP.
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RECIPE:
//cake:
1/2 rum.
2 3/4 c all-purpose gluten-free flour.
1/4 c tapioca starch.
1/2 vegetable oil.
1 unsweetened applesauce.
1 tsp vanilla.
1 tb + 1 tsp baking powder.
1 cane sugar (brown sugar works, too).
1 tsp salt.
//glaze:
1/4 c rum.
1/2 c coconut oil.
1 c cane sugar (brown sugar works, too).
1/4 c water

In this week’s episode of “School of Spirits”, we answer the 5 Most Googled Questions About Rum. Get ready to learn about where this Spirit is from and whether it’s vegan or gluten-free..
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Script:
What would Pirates google? Oh wait, that’s a different video… Today, we’ll tell you about the 5 most googled questions about Rum:
1. Where is Rum from?
Barbados has been mentioned as the birthplace of Rum, with Mount Gay Rum documenting those origins back to 1703..
But we know Rum was being made before then, as there’s a documented link to commercial distillation being carried out in Brazil, in 1536 by a Dutch businessman called Erasmus Schetz..
Looking further back, India had distillation technology, possibly even as far back as the 2nd century BC. They also had sugarcane, as that had already arrived in the country long before then. So it’s feasible that people in India were creating sugarcane distillates some thousand years or more before the Caribbean got a look in…
2. Is Rum gluten free?
Given that it can only be produced from fermenting sugarcane juice, a syrup made from the juice, from molasses or from sugar itself, then Rum must be gluten free as there is no grain involved..
We wanted to be sure, so we asked Richard Seale, a well-respected Rum producer in Barbados who incidentally studied chemistry at Imperial College. Guess what he said….
Rum is gluten free..
3. Why is Rum dark?
Rum picks up color from time spent in wooden barrels. There are a number of other factors at play, but mostly it’s due to the chemistry of the liquid interacting with the wood and the longer this interaction happens, the darker the color becomes..
In the case of ‘very’ dark Rums, such as Kraken, or ‘navy style’ Rums such as Skipper, it’s typically down to the use of spirit caramel to add color. Generally, these types of Rums are relatively young as well..
A truism is that color is no guarantee of age – don’t rely on color as being the guide. Only your palate will verify that for you..
4. Where is Rum made?
Anywhere where you can create a fermented wine from molasses or sugarcane juice, Rum can be distilled..
It’s most typically produced in the tropics, where sugarcane grows most readily. Rum is most commonly made from molasses, a bi-product of sugar production and the two generally go hand in hand…
5. Is Rum vegan?
Depends how strict you are on the ‘animal’ part of things..
Many millions of bacterial organisms collectively called ‘yeast’ died in order to create both alcoholic content and flavor to the ferment which was then distilled to produce your Rum..
Probably better to not start talking about yeast as being living beings with life goals, offspring or poor working conditions, right?
So, even if you’re vegan and allergic to gluten, you can pour yourself a glass of rum, sit in front of the computer and search for: What … would … Jack … Sparrow … drink …?

SO a week of gluten free done. I know people always get super opinionated about stuff like this, and it always ends up as very interesting comment section, so lets stay nice to one another:)).
The banana bread (I used walnuts instead of choc chips and vegan butter instead of coconut oil hahah): https://beamingbaker.com/super-moist-vegan-oatmeal-chocolate-chip-banana-bread-gluten-free-healthy-recipe/.
Tahini brownies, but I used peanut butter, maple syrup and normal butter: https://www.bonappetit.com/recipe/gluten-free-chocolate-tahini-brownies.
The peanut butter cookies I always rave about: https://www.bbcgoodfood.com/recipes/peanut-butter-cookies.
This bread I basically changed loads of things, and the quantities but it was based on this: https://www.bakedambrosia.com/healthy-seed-and-nut-bread-gluten-free-vegan/.
I think thats everything I mentioned!

GLUTEN FREE FOOD FILES: S1 EP3 Tasty, Tasty, Boozy!
Join host Kit Vinsick and friends Julia Alexander, Maurice Singletary and Nick Brigadier, as they make their way through fizzy gluten free alcoholic beverages! As the old saying goes, cider then beer, you’re in the clear (ok maybe it’s liquor, not cider, but, whatever!). Rating Original Sin, 1911, Glutenberg, Henry Hotspur’s, Newton’s Folly, Woodchuck, New Planet and McKenzie’s on a scale of 1 to 3..
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Camera & Finishing Editor David Impicciatore https://www.dmieditor.com.
Editor Ali Read https://www.areadproductions.com.
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Guest Maurice Singletary http://www.imdb.com/name/nm7079611.
*Viewing is intended for those aged 21 and over. None of the appearing panelists, host, nor Folded Leaf Productions have received any compensation, free or reduced fees for reviewing these products; nor do they have any material connection to the brands or products featured. All opinions are unbiased and offered freely by those pictured. The above entities do not endorse the use or abuse of alcoholic beverages..
This presentation is neither endorsement nor guarantee of 100% Celiac/Gluten Sensitivity safety of products featured. Please use your personal judgement and research prior to consuming any product.

Chocolate rum and raisin balls are perfect for gifting. Don’t forget to save some for yourself!
Get the recipe using the following link!
https://www.chelsea.co.nz/browse-recipes/chocolate-rum-raisin-balls-gluten-free/

Written recipe: http://www.ketomealsandrecipes.com/recipe/rum-balls/.
This keto rum ball recipe is based on a traditional gourmet rum ball recipe that uses cookie crumbs, real chocolate, cream, Jamaican spiced rum, Lakanto gold monk fruit sweetener and a few other ingredients. The ingredients used are chosen to create the best texture, satisfying mouth feel and, most of all, the authentic luxurious taste of really chocolatey, melt in your mouth, rum balls. This recipe is low carb, sugar free, gluten free, grain free and an absolutely perfect Keto Christmas treat that everyone will love..
Link to sugar cookies: https://www.youtube.com/watch?v=qRa3K_PTVnA.
Link to chocolate truffles: https://www.youtube.com/watch?v=RgiOGl4yU34.
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Almond Milk.
1 1/2 cups raw almonds, toasted.
4 cups cold water.
2 teaspoons agave syrup, plus more to taste.
1 teaspoon vanilla extract.
1/8 teaspoon ground cinnamon.
pinch of sea salt.
1.Into a blender add the almonds and water. Blend for 3-4 minutes on high until smooth. Place a fine mesh metal strainer over a bowl and pour in the blended almond milk. With the back of a spoon press the almond pulp against the strainer to squeeze the milk into the bowl. To get all the almond bits out, you may need to strain twice. Alternatively you can line the fine mesh strainer with 5-6 layers of cheesecloth to strain almond milk into bowl..
2.Once all the milk is strained into the bowl, add the remaining ingredients and whisk together. Serve immediately over ice or store in mason jars in the fridge for 3-4 days. Shake before serving..
Yield: 4 cups.
Almond Milk & Rum Cocktail.
2 cups Almond Milk.
1/4 cup maple syrup.
6 ounces 10 Cane Rum or Jamaican rum.
1.Combine and stir all ingredients together. Serve over ice..
Makes: 6 cocktails.
Gluten Free Chocolate Chip Cookies.
8 ounces unsalted butter, softened.
10 ounces light brown sugar.
2 large eggs.
1 teaspoon vanilla extract.
11 ounces brown rice flour.
2 ounces cornstarch.
1 teaspoon xantham gum.
1 teaspoon kosher salt.
1 teaspoon ground cinnamon.
1 teaspoon baking soda.
1 12-ounce package semi-sweet chocolate chips.
1. Preheat oven to 375 degrees..
2. In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and sugar for 1 minute at medium-high speed. Stop the mixer and use a rubber spatula to scrape the butter and sugar off the sides of the bowl. Add the eggs and vanilla. Mix for another minute until the eggs are fully incorporated..
3.To a separate bowl, whisk together the dry ingredients, not including the chocolate chips. Turn the stand mixer on low and slowly add the flour mixture to the creamed butter and eggs. Mix until thoroughly combined. Turn the stand mixer off and add the chocolate chips, mixing by hand with a rubber spatula until chips are evenly dispersed..
4. Line a sheet tray with parchment paper and scoop the cookie dough onto the tray using a 1-ounce ice cream scoop. Make sure to leave a 1/2-inch space between each cookie..
5. Place the cookies in the fridge to chill for at least 1 hour. This will prevent the cookies from spreading too much while baking..
6. Bake for 12-14 minutes in the preheated oven. Remove cookies from oven and let cool before eating…
Yields: 36 cookies