"Distilled vinegar is gluten free and has always been gluten free. There is no evidence that suggests vinegar might be dangerous for those who follow the gluten-free diet. The only vinegar to avoid is malt vinegar, which is made from barley and is not distilled." This statement comes from the Gluten Free Living website and pretty well summarizes the situation.

I wish all our our "ingredient issues" could be resolved in three short sentences. The confusion occurs because researchers only recently discovered gluten is always removed during the distilllation process. When I was diagnosed in 1999, vinegar was considered taboo and this meant that most salad dressings and condiments were considered unsafe. Fortunately, we know know that we must avoid malt vinegar (since it is made from barley and is not distilled) but that all other forms of vinegar are allowed.

The American Dietetic Association considers distilled  vinegar to be gluten free. The Gluten Intolerance Group considers distilled  vinegar appropriate even when a person is  beginning the gluten free diet. As it so often does, The Celiac Sprue Association takes a more conservative view.

This is the fourth article in the series "Ingredient Issues". We already have written about maltodextrin, spices, and oats. Next Friday’s article will deal with caramel food coloring.

Published 08/07/09