<<Disclaimer: Verify this information before applying it to your situation.>> I have been surprised by the number of problems there seem to be with vinegar. We almost always use wine vinegar, as this is GF. If it's too expensive for you, make your own (this is supposed to be easy if you can get the "wine mother" starter culture - I haven't managed to do so yet) I must say that I anticipate that the actual amounts of gluten/gliadin which get into what is known in this country as "non-brewed condiment" (distilled vinegar) are actually so small as to be well below trigger levels but we are "foodies" and prefer the good life! My wife, who is actually a fairly sensitive and fast reacting coeliac does not respond to good scotch whisky either! (Frankly, even if she did that would be unlikely to stop her!). Regards David David J Walland University of Bristol Radiation Safety Officer [log in to unmask] Tel +44 (0)117 928 8323 Fax +44 (0)117 929 1209