<<Disclaimer: Verify this information before applying it to your situation.>> I am wondering about annato. What is the problem with it? I have heard that the coloring process uses alcohol, which may not be gluten free. Does that mean that sometimes it is a problem and sometimes not? Because annato is in many cheeses--including some kosher ones which are labelled kosher for passover, which should mean gluten-free (no matzah in cheese, me thinks :-) I'm also still confused about vinegar. Done some reading on our website, but still not sure exactly which kinds are okay--what about white vinegar--is that okay? Thanks for info. Debbie