<<Disclaimer: Verify this information before applying it to your situation.>> Summary: I posted a response from Land O'Lakes regarding annatto coloring in their butter (added seasonally). Their response was courteous (and I think was intended to be helpful) but somewhat noncommittal. I received several replys, for which I thank everyone for taking the time, and I have tried to summarize for you below. Apparently the CSA listed annatto coloring as suspect a couple of years ago. I received several reponses to the effect of: "the CSA is wrong about annatto coloring" according to an "international expert MD in Celiac Disease from the Mayo Clinic" or annatto is considered suspect "for no specific reason". My concerns were more as what the extraction process might be. One reply stated that "water is added to the seeds and squeezed, the problem is what is added as a preservative." Another reply expressed the same concern since according to her source "many natural flavorings are in alcohol base" but could give no insight regarding annato coloring specifically. And this brings us back to the question: Is the distillation process effective in eliminating gluten from grain alcohol, which is considered an individual choice. The best reponse I received was the following link (check "Safe Additives"): http://www.celiac.com/forbiden.html Stan from New York