<<Disclaimer: Verify this information before applying it to your situation.>>

Someone else included this and I just added this to the summary was
thinking about the ricotta and forgetting about the vinegar at the time.
Thank you all for bringing that to my attention. This is what people left
in my box this AM. Thank you Linda


Most of the manufacturers seem to use grain vinegar which is the culprit in
>ricotta cheese.
>
Distilled vinegars are safe -- the distilling process removes the proteins
from the grains

Please don't take this as a slam.  However, it is very frustrating for
those of us who have been on this listserv for many years to see vinegar
brought up as something to worry about.  Other than malt vinegar, the
scientists have said there is no gluten in vinegar no matter what it is
made out of because of the distillation process.  The magazine Gluten-Free
Living has a very good article about vinegar.  It might be availalbe
through www.celiac.com also.

The only vinegar that is not gf is malt vinegar. Distilled grain (generally
corn anyway) white vinegar has been shown several times over to be gf. If
vinegar is the issue, then all ricotta is gf.

*Please provide references to back up claims of a product being GF or not GF*