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Ketchup And Vanilla

Fiddle-Faddle

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Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I was at Border's Bookstore today, reading through their (pitiful) selection of books about gluten intolerance and gluten-free cookbooks (which, by the way, are in the ALLERGY section :blink: ). One of the books (sorry, can't remember which one) listed ketchup and vanilla on their list of items with hidden gluten.

I looked at my ketchup bottle when I got home, but didn't see anything I recognized as a gluten source. With vanilla extract, would the alchohol be a problem?

Can anybody shed some light on this? Sorry if I'm being ignorant here.... :unsure:

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lovegrov Collaborator
lovegrov
Posted

This is a cookbook with old info, probably written several years ago. We used to be warned about vanilla because of the distilled alcohol used in extraction, but we now know it is not a threat. Same thing with ketchup using distilled vinegar.

richard

jerseyangel Proficient
jerseyangel
Posted

There is one common brand of kepchup that is *not* gluten-free--Heinz Organic. Their regular ketchup is fine.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
  • Author

Phew! Thanks!

ravenwoodglass Mentor
ravenwoodglass
Posted
I was at Border's Bookstore today, reading through their (pitiful) selection of books about gluten intolerance and gluten-free cookbooks (which, by the way, are in the ALLERGY section :blink: ). One of the books (sorry, can't remember which one) listed ketchup and vanilla on their list of items with hidden gluten.

I looked at my ketchup bottle when I got home, but didn't see anything I recognized as a gluten source. With vanilla extract, would the alchohol be a problem?

Can anybody shed some light on this? Sorry if I'm being ignorant here.... :unsure:

Although I know I'm not supposed to I react to grain alcohols and vinagers. McCormick Vanilla is made with alcohol that is derived from corn and the Heinz Company has ketchup that has corn vinager also. I stick with them.

Lisa Mentor
Lisa
Posted
This is a cookbook with old info, probably written several years ago. We used to be warned about vanilla because of the distilled alcohol used in extraction, but we now know it is not a threat. Same thing with ketchup using distilled vinegar.

richard

Hey richard,

Just to clarify, anything that contains vanilla in their listing would be gluten free? (as in ice-creams, candies and choc). I know that almost all vinegar is gluten free, unless malt vinegar is listed.

A father's day wish from me to you. I know that you had everyone in your heart with you that day and always.

Lisa

Lisa

lovegrov Collaborator
lovegrov
Posted

Hi Lisa,

I've never found or heard of a vanilla with gluten. I think pretty much everybody agrees now that vanilla in a product is not a concern by itself.

Thanks for the good wishes. Father's Day was hard. I stayed as cheerul as I could for my son's sake and of course it was good to have him around.

richard

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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