Food labelling: gluten free, organic etc.

karadekoolaid said:
Ok. Gimme 3 hours because the internet was down.
White vinegar is distilled cane sugar, That's all.
White wine vinegar says it has anti-oxidants added. Could they be gluten-based?
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Umm, vinegar is what happens to alcohol after the bacteria converts the alcohol to acetic acid which yeast do when they eat the sugar and convert it to alcohol. There's a process: sugar to alcohol via bacteria and then alcohol to acetic acid via different bacteria.

Sugar can't be distilled because it doesn't boil, it decomposes.
 
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karadekoolaid said:
Ok. Gimme 3 hours because the internet was down.
White vinegar is distilled cane sugar, That's all.
White wine vinegar says it has anti-oxidants added. Could they be gluten-based?
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Mostly no, it’s usually ascorbic acid (vitamin C).
But it is possible.
Most countries make manufacturers declare common allergens in their products.
If you check the law where you are and that is the case then if it doesn’t say it ‘contains gluten’ then it doesn’t.

That’s not the same as being tested as gluten free because cross contamination is always and issue but so long as it’s not a listed ingredients and you haven’t declared it gluten free without testing there’s wiggle room in the UK.

Venezuela though? no idea 🤷‍♀️
 
Just checked my white vinegar and label says "artifical vinegar, made from acetic acid and vingar".

In karadekoolaid 's case, I think you can put something in the book that GF people should check their vinegar, and probably all other products as it could be different in different countries
(Or a subtitle "also usable for a GF diet")
 
karadekoolaid said:
I'll have to take a look. Malt vinegar is unavailable here and I only use "white" vinegar and white wine vinegar. Gimme a minute!!
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Malt vinegar seems to be the main contender for possible gluten as mentioned and there are a couple of others.
Industrial or commercial methods for producing distilled vinegar seem very simple - just (distilled) alcohol plus vinegar bacteria.
This seems pretty definitive summary from the National Celiac Association
You're probably good to go on the vinegar front.
 
badjak said:
Just checked my white vinegar and label says "artifical vinegar, made from acetic acid and vingar".

In karadekoolaid 's case, I think you can put something in the book that GF people should check their vinegar, and probably all other products as it could be different in different countries
(Or a subtitle "also usable for a GF diet")
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They went to see him about his actual made chutneys. Hence on another thread me saying just check your vinegars before saying they’re gluten free 😊
Then a bit of mod chopping and it all went a bit Groundhog Day 😂
 
karadekoolaid said:
Ingredient-wise, my chutneys use fresh fruit and spices, sugar and vinegar (white, white wine and red wine vinegars), basically. The only concoction I can think of which uses flour is piccalilli. I'm pretty sure they're all vegan as well - apart from my bacon jam :laugh: :laugh:
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Did you note the point I made about some ground spices containing flour? If you are are using whole spices then no problem.
 
Perhaps we could just say that it is possible to have gluten in vinegar but it isn't enough to matter. I'm sure someone with disagree with that. Personally I like foods with gluten and I'm healthy and of normal weight for a geezer my age.
 
karadekoolaid said:
Whole spices or nothing here! First of all , they need to be toasted a little, so powder is not an option. Secondly, whole spices are cheaper and have a whole lot more flavour.
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Sadly spices (whole or not) are processed in the same place that other allergens are.

The nuts, seeds and spices we all buy tend to come from the same processing plants.

My youngest is not allergic to almonds 👏
Except I can’t get almonds from a place that doesn’t process other nuts or seeds so it’s till a no.

So whether it’s whole or ground is irrelevant unless you know what else that factory processes.

I wash most of my spices and let them dry out before grinding. It’s the only way I can remove the risk of cross contamination.
 
blades said:
Perhaps we could just say that it is possible to have gluten in vinegar but it isn't enough to matter. I'm sure someone with disagree with that. Personally I like foods with gluten and I'm healthy and of normal weight for a geezer my age.
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I’m sure most would prefer to believe it is that way and.. ignorance is bliss.
 
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