<<Disclaimer: Verify this information before applying it to your situation.>>
 
On Apr 20, 1996 01:33:27, 'carolyn randall <[log in to unmask]>' wrote:
 
>As I learned to my personal discomfort, there can be gluten in distilled
>vinegar.  ... one of the food companies...
>"allow" some of the mash to spill over so the vinegar has a "better" flavor.
 
Yes, just as with distilled liquor, the right question to ask is what
happens after the distillation. THe FDA doesn't have a "standard of
identity" for vinegars, just a "compliance guide" (Felicia Satchell,
Consumer Safety Officer FDA in talk at Baltimore conference).
 
As Jan at Westbrae Foods described their process to me, the alcohol is then
fermented to acetic acid using yeast (maybe bacteria) with GF feed.
 
                                 Kemp Randolph
                                 Long Island