Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Where To Find Gluten Free Vanilla Extract


mrslwg

Recommended Posts

mrslwg Newbie

My husband was recently diagnosed. For the holidays, I wanted to cook a cake for him, but the recipes say use gluten free vanilla extract. Does anyone know where to find any or what can be a susbstitute?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



jerseyangel Proficient
My husband was recently diagnosed. For the holidays, I wanted to cook a cake for him, but the recipes say use gluten free vanilla extract. Does anyone know where to find any or what can be a susbstitute?

Hi and welcome!

I use McCormick Pure Vanilla Extract. :)

Lisa Mentor

McCormick's Vanilla is gluten free.

Lisa Mentor
McCormick's Vanilla is gluten free.

I also have been informed that the worry about Vanilla, is no longer an issue. The alcohol in vanillia is distilled and therefore, a non issue.

psawyer Proficient

As Lisa says, there is not a problem with vanilla. It was once thought that the alcohol used to make the extract might be a gluten source, but we now know that to be false. No worries!

happygirl Collaborator

We love McCormick's in our house....

(Many of their seaoning mixes are gluten free, too, by the way! They clearly list any offending ingredients, so if you read carefully, you will learn that many are safe! I have used their taco, enchilada, fajita, etc.)

Yes, I know that was off topic, I apologize. But, just wanted to add :P

Kibbie Contributor
We love McCormick's in our house....

(Many of their seaoning mixes are gluten free, too, by the way! They clearly list any offending ingredients, so if you read carefully, you will learn that many are safe! I have used their taco, enchilada, fajita, etc.)

Yes, I know that was off topic, I apologize. But, just wanted to add :P

I still think that this "Vanilla Extract" has gluten in it stems from the "Madagascar Bourbon" name... I think a few people read the Bourbon and thought it was the alcohol that was being used and not the place it came from.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Guest nini

I use both McCormick's Vanilla and Flavorganics Vanilla... Personally I prefer the Flavorganics one, it tastes better and they even lable the bottle gluten-free...

breann6 Contributor

i use Rodelle Gourmet Vanilla. its labeled gluten free also and is the best vanilla i have tasted :) it makes anything yummy :) i can get it at whole foods, kroger and publix here in the area i live in.

~breann

loraleena Contributor

I use Flavorganics.

GeneC Newbie

Someone I know came back from a trip outside of the US with a bottle of pure vanilla. I know there's alcohol in it (I could understand that much of the label whihc is not in English). Any concerns with this pure vanilla?

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,439
    • Most Online (within 30 mins)
      7,748

    Lillian Steele
    Newest Member
    Lillian Steele
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.