My favorite magazine, Gluten-Free Living has been a great source of information for me. I just received my most recent copy, Number 2/2009. In the first article, “Top 10 Most Nagging Ingredient Questions,” by Editor Ann Whelan, she sets it straight on ingredients like Caramel Coloring, Cheese (i.e.: Blue cheeses), Hydrolyzed Vegetable Protein, Low-gluten-hosts, Maltodextrin, Mono and Diglycerides, Oats, Skin Products, Spices and Vinegars.
The following is an excerpt from that article regarding the gluten-free status of vinegar:
Vinegar is gluten free, has always been gluten free and should never have been questioned in the first place. Distillation is a process that effectively removes the gluten protein, even if wheat is used. Consequently, distilled vinegar made from wheat is gluten free.
However, most vinegar is not made from wheat. Apple, corn, grape and rice sugars are the most frequently used sources. The bottom line is that all distilled vinegars are safe on the gluten free diet so you don’t have to worry about the source being listed on the label.
Malt vinegar, however, is not distilled and it therefore is not safe for those who follow a gluten-free diet.”
The following are examples of other great articles in this issue of Gluten-Free Living Magazine:
Are celiac patients in the US missing out on a good thing?
Summer heats up GF food choices
How to grill gluten free
Lickety Split: GF ice cream is easy to find
Basement Brew: How to make homemade GF beer
3 steps to lose weight on a GF diet
A review of Elisabeth Hasselbeck’s new book, “The G Free Diet”
New organic, imported, kid-friendly GF foods
Is it Gluten Free: A basic diet guide for celiacs
Is there a GF bubble market?
I highly recommend Gluten-Free Living for anyone on the gluten-free diet. I know it might seem a bit expensive to some at $34.00 for 4 issues or $54.00 for 8 issues (I do the 8 issue subscription), but I think it is more than worth it because they often answer those “nagging” GF questions we all face at one time or another.
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