Posted 23 May 2005 - 09:02 AM
-Red Sox Fan!!!!!
Posted 23 May 2005 - 11:21 AM
Did you mean that the chef makes the vanilla extract from scratch?
If the alcohol in the vanilla extract is grain derived, then it would give you problems unless it came from corn. So that would be your main question. (I'd want to know each ingredient.) If you meant that the dessert was made from scratch, but with purchased vanilla extract, then you might have to check on caramel coloring too, because I think that some brands include that, and it could be problematic. If the extract was store bought, then you could call ahead and ask the chef what brand of vanilla extract he/she uses? Then you can contact the company and check on it yourself. But I can tell you right now that all of McCormick flavor extracts are safe because they use synthetically derived alcohol.
Good luck; I hope you get to enjoy that dessert!
Posted 23 May 2005 - 11:25 AM
Gluten-free since January 2004
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Posted 23 May 2005 - 12:23 PM
I just wanted to add that I've been using a vanilla product from Frontier. Frontier has several "flavors" including vanilla that are made from real vanilla beans but are in a glycerin base. The "flavors" are alcohol free and have a thick, sweetness to them. I substitute the vanilla in all my recipes and it works great.
Hope you have a great time and find something that works!
Posted 24 May 2005 - 05:12 AM
-Red Sox Fan!!!!!
Posted 24 May 2005 - 05:48 AM
I've looked and looked and have yet to find a vanilla or vanilla extract that isn't gluten-free.
Kroger's is gluten-free.
Posted 24 May 2005 - 06:53 AM
Anyway, it occurred to me later that the chef is most likely using Vodka as the base for the vanilla extract. This is common among those who make their own because of its relatively bland flavor which doesn't compete with the taste of the ingredient that is being captured in the extract. And unless I'm mistaken, Vodka is made from potatoes.
Sorry I didn't think of this earlier.
Posted 24 May 2005 - 07:17 AM
Potato vodka is more difficult to find and kind of expensive. I just found one in our little town but haven't tried it yet. I was very excited to see this post because I had fogotten that I bought the bottle and can use that to make my vanilla. Something my recipes have been missing!!!
So check with the chef to see if he is using potato or grain derived vodka. Also, if you can drink normal/grain vodka, then the vanilla he makes probably won't bother you...
gluten-free since July 2004
Strawberries and Banannas (2007)
Nitrates (April 2006)
Yeast (which includes all vinegar so no condiments) (Oct. 2004)
Peanuts (Nov. 2004)
Soy (Oct. 2004)
Almonds (Sept. 2004)
Corn (Sept. 2004)
Posted 24 May 2005 - 08:59 AM
I do know that some people don't believe that distilling renders wheat, rye or barley harmless. However, grain scientists who have studied it, ever major celiac organization in the U.S. and Canada (CSA still sort of waffles), and the national dietitian associations in the U.S. and Canada all agree it's safe, so I feel confident giving that advice.
Posted 24 May 2005 - 09:14 AM
gluten-free since Feb 2005
Posted 24 May 2005 - 10:27 AM
Posted 25 May 2005 - 06:02 AM
-Red Sox Fan!!!!!
Posted 25 May 2005 - 06:41 AM
Posted 25 May 2005 - 07:36 AM
I use Flavororganics vanilla too. I buy it in bulk from a co-op I joined. It has saved me a lot of time and money. The catalogue lists gluten free products and I can check on-line any of the food labels. www.unitedbuyingclubs.com
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