<<Disclaimer: Verify this information before applying it to your situation.>>
>Extracted _in_ alcohol, actually. Most vanilla extracts are
>based on grain-derived alcohol, and in some cases it appears
>that a gluten residue can remain. It's something to watch out
>for; we generally avoid using any product that lists "vanilla"
>in its ingredients, and buy things with "vanillin" (an artificial
>substitute) instead.
>
> eh
I am extremely skeptical about any gluten residue that could cause harm to a
celiac patient being present in distilled alcohol of any sort, including
alcohol prepared from wheat grain. Is there any evidence for such a gluten
residue?
Donald D. Kasarda