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I have heard on good authority from a chemist that there is practically
no way for proteins to come from the mash into the distillate in
vinegars, so distilled vinegar should be safe.  Still many celiacs want
to be extra careful; so I don't buy pickles in distilled vinegar and
choose mustard and mayo with apple cider vinegar whenever possible.
Generally make my own mayo with lemon and apple cider vinegar.  But
for Worchestershire sauce (a family tradition puts it on anything
broiled) I use Lee and Perrins with no trouble at all.

John Argue
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