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

Vinegar? Cooking Wine?

Guest Aziah

By Guest Aziah
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest Aziah
Guest Aziah
Posted

I thought vinegar was cleared by the Celiac Society as being "gluten free"??? is this true or not? Because I gave red wine vinegar to my kids and they had a reaction...and I am not sure if it was the vinegar or something else...

...also, what about cooking wine?

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted
I thought vinegar was cleared by the Celiac Society as being "gluten free"??? is this true or not? Because I gave red wine vinegar to my kids and they had a reaction...and I am not sure if it was the vinegar or something else...

...also, what about cooking wine?

Vinegar was previously a stated concern, but no longer. (distilling process is said to remove the gluten). MALT Vinegar is not gluten free.

tarnalberry Community Regular
tarnalberry
Posted

beyond what was already noted, red wine vinegar has nothing in it from a grain - it's made from wine (unless it was a very cheap brand that added flavorings afterwards).

Rosewynde Rookie
Rosewynde
Posted

I was reading up on this the other day due to it being a point of contention between many people. Some react to vinegar's some don't. Supposedly distilled vinegars are safe because they are distilled (even if made of wheat which most aren't) but malt vinegar (in fact all malt) is not safe as it's not distilled and it's made from barley. Someone said they thought it might be a reaction to the yeast, but as I don't know much about how wine or vinegar is made I couldn't say for sure if that's true. Some suppose that the vinegar has added flavors after the fact that cause problems. Make sure that it was the vinegar and not something else. If you've eliminated everything but the vinegar then i'd assume that vinegar isn't safe and switch to something else. Might be worth calling or writing to the company and asking them too.

Guest Aziah
Guest Aziah
Posted
I was reading up on this the other day due to it being a point of contention between many people. Some react to vinegar's some don't. Supposedly distilled vinegars are safe because they are distilled (even if made of wheat which most aren't) but malt vinegar (in fact all malt) is not safe as it's not distilled and it's made from barley. Someone said they thought it might be a reaction to the yeast, but as I don't know much about how wine or vinegar is made I couldn't say for sure if that's true. Some suppose that the vinegar has added flavors after the fact that cause problems. Make sure that it was the vinegar and not something else. If you've eliminated everything but the vinegar then i'd assume that vinegar isn't safe and switch to something else. Might be worth calling or writing to the company and asking them too.

Hummm...well if it isn't the vinegar then it has to be the corn on the cob. I made homemade salsa with all fresh ingredients....the only thing she could react to would be either vinegar or corn. She had weird reactions to corn before...but not all the time..it wasn't consistant. I don't know...

celiacwife Newbie
celiacwife
Posted
Hummm...well if it isn't the vinegar then it has to be the corn on the cob. I made homemade salsa with all fresh ingredients....the only thing she could react to would be either vinegar or corn. She had weird reactions to corn before...but not all the time..it wasn't consistant. I don't know...

Hi Aziah,

I know that everyone says that vinegar is safe for celiacs, but my husband keeps having reactions every time I make something with vinegar. I make almost everything from scratch, even mayonnaise, and the only thing that could possibly be causing the reaction is vinegar. We have come to the conclusion that I am not going to use vinegar in cooking any more. Even though it is technically and scientifically supposed to be safe, if it makes him sick every time, why keep eating it? I have read articles saying that removing things that are "safe" for celiacs unnecessarily complicates life (see Open Original Shared Link, but our lives are much more complicated when my husband constantly feels sick. Those that don't deal with the daily frustrations don't understand, so I say trust your experience and your instincts. At least your kids will feel better. If it's truly not the vinegar, I hope you are able to figure it out soon. =)

Best of luck!

Guest Aziah
Guest Aziah
Posted
Hi Aziah,

I know that everyone says that vinegar is safe for celiacs, but my husband keeps having reactions every time I make something with vinegar. I make almost everything from scratch, even mayonnaise, and the only thing that could possibly be causing the reaction is vinegar. We have come to the conclusion that I am not going to use vinegar in cooking any more. Even though it is technically and scientifically supposed to be safe, if it makes him sick every time, why keep eating it? I have read articles saying that removing things that are "safe" for celiacs unnecessarily complicates life (see Open Original Shared Link, but our lives are much more complicated when my husband constantly feels sick. Those that don't deal with the daily frustrations don't understand, so I say trust your experience and your instincts. At least your kids will feel better. If it's truly not the vinegar, I hope you are able to figure it out soon. =)

Best of luck!

What do you use as a substitute for vinegar??? I use it all the time in my cooking from homemade marinades to salsas... But I do suspect that maybe it might be a "problem" with my littlest one and the only way to know for sure is to eliminate it...but I don't know how to cook without it! any suggestions?

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

Celiac.com Sponsor (A8-M):


celiacwife Newbie
celiacwife
Posted
What do you use as a substitute for vinegar??? I use it all the time in my cooking from homemade marinades to salsas... But I do suspect that maybe it might be a "problem" with my littlest one and the only way to know for sure is to eliminate it...but I don't know how to cook without it! any suggestions?

Hi Aziah,

My husband and I only recently decided not to use vinegar, so I haven't thought the issue through yet. I do know, though, that often what is needed in recipes is the acidity, and in those cases you can use lemon juice or lime juice (or even orange juice). I have a few salad dressings that use citrus juice instead of vinegar, and I have a mango salsa recipe that uses lime juice. Many marinades need the acidity simply to tenderize the meat, so I'm sure you could use lemon juice. When the vinegar is used as a preservative (such as in pickles), I'm not sure what you would do. I have a salsa recipe that uses vinegar, but I am going to try it without the vinegar-- I think it will be okay since there are so many chili peppers in it. I did a quick search on vinegar substitutes, and something came up called "verjus" (or "verjuice"). I don't know anything about it, but it might be worth looking into. Another thing I am going to think about is the possibility that maybe some vinegars affect people more than others. For example, I've noticed that my husband is much more affected when I use cider vinegar or rice vinegar than when I use regular vinegar. So, we're considering leaving vinegar out for quite awhile and then possibly re-introducing just regular vinegar to see if it's okay. Sorry I can't be of more help-- I'll try to let you know if I find anything else. If you want any of the recipes I mentioned, I'd be happy to share.

Guest Aziah
Guest Aziah
Posted
Hi Aziah,

My husband and I only recently decided not to use vinegar, so I haven't thought the issue through yet. I do know, though, that often what is needed in recipes is the acidity, and in those cases you can use lemon juice or lime juice (or even orange juice). I have a few salad dressings that use citrus juice instead of vinegar, and I have a mango salsa recipe that uses lime juice. Many marinades need the acidity simply to tenderize the meat, so I'm sure you could use lemon juice. When the vinegar is used as a preservative (such as in pickles), I'm not sure what you would do. I have a salsa recipe that uses vinegar, but I am going to try it without the vinegar-- I think it will be okay since there are so many chili peppers in it. I did a quick search on vinegar substitutes, and something came up called "verjus" (or "verjuice"). I don't know anything about it, but it might be worth looking into. Another thing I am going to think about is the possibility that maybe some vinegars affect people more than others. For example, I've noticed that my husband is much more affected when I use cider vinegar or rice vinegar than when I use regular vinegar. So, we're considering leaving vinegar out for quite awhile and then possibly re-introducing just regular vinegar to see if it's okay. Sorry I can't be of more help-- I'll try to let you know if I find anything else. If you want any of the recipes I mentioned, I'd be happy to share.

that makes sense sub-ing citrus juices...i will try it. thank you!!!

Karen B. Explorer
Karen B.
Posted
Hummm...well if it isn't the vinegar then it has to be the corn on the cob. I made homemade salsa with all fresh ingredients....the only thing she could react to would be either vinegar or corn. She had weird reactions to corn before...but not all the time..it wasn't consistant. I don't know...

If you used fresh cilantro in the salsa, I do know one person that has a rection to that (hives and such) and I know someone that reacts to fresh tomatos. For both of these people, cooked cilantro and cooked tomatos aren't a problem.

Red wine vinegar is gluten-free from the beginning. It never had gluten in it that was removed like plain white vinegar. IIRC, some people that have a problem with molds and fungi can have a problem with all vinegars because vinegar is fermented.

But yes, it could be corn too. You may have to track this a bit to find the culprit.

Archived

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

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      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.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      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. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.