| abstract |
A gluten-free beer obtained from a mixture ofnstarting materials comprising at least one gluten-freencereal and enzymes for saccharifying the starchncontained in this cereal, which is preferably chosennfrom the group comprising buck wheat, sorghum and milletnand is advantageously buck wheat; such a beer isnobtained by a method comprising a stage of saccharifyingna mixture comprising at least one gluten-free cereal andnsaccharification enzymes, in particular amylolyticnenzymes and glucanase, and is particularly suitable fornconsumption by gluten-intolerant individuals. |