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I am wondering about annato. What is the problem with it? I have heard
that the coloring process uses alcohol, which may not be gluten free.
Does that mean that sometimes it is a problem and sometimes not?
Because annato is in many cheeses--including some kosher ones which are
labelled kosher for passover, which should mean gluten-free (no matzah
in cheese, me thinks :-)
I'm also still confused about vinegar. Done some reading on our
website, but still not sure exactly which kinds are okay--what about
white vinegar--is that okay?
Thanks for info.
Debbie