Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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 Celiac.com!
    eNewsletter
    Donate

Vanilla Extract

kerrera

Recommended Posts

kerrera Rookie
kerrera
Posted

Hi everyone! So, I know that you have to check with manufacturers to see if their particular vanilla extract is gluten-free. But tonight I'm going out to dinner and having a dessert made with vanilla extract. It's made frm scratch at the restaurant. What exactly should I be asking the chef to make sure that it's gluten-free? Am I asking about which alcohol is used to make it? HELP!!!! :unsure: I want to eat a yummy dessert tonight!

Thanks :)

Kristy

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lotusgem Rookie
lotusgem
Posted

Kristy,

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! :)

Paula

Link to comment
Share on other sites
KaitiUSA Enthusiast
KaitiUSA
Posted

If you call them and they use a kind that contains gluten then maybe you should see if they will make it with a kind of vanilla extract that you bring. McCormick is a good brand :D

Link to comment
Share on other sites
Kasey'sMom Enthusiast
Kasey'sMom
Posted

Hi,

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!

Link to comment
Share on other sites
kerrera Rookie
kerrera
  • Author
Posted

Thanks so mcuh everyone! I wound uo not going last night because I got really sick after lunch yesterday and I don't know why. I had gluten-free pasta with a gluten-free clam sauce by Pastene. I think I just can't break down the garlic in the clam sauce! Oh well, you win some, you lose some! I'm on a mission to have that dessert this week though! Yes, he maskes the vanilla extract from scratch so I'll ask if he uses a grain-based or caorn-based alcohol. But aren't all distilled alcohols safe anyhow?

Kris

Link to comment
Share on other sites
VydorScope Proficient
VydorScope
Posted

Any one know about the kroger Vanilla?

Link to comment
Share on other sites
lovegrov Collaborator
lovegrov
Posted

Distilled alcohol made from wheat is gluten-free. It doesn't have to be made from corn.

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.

richard

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lotusgem Rookie
lotusgem
Posted

Ahhh, the distillation debate rages on! There will probably always be a group of us that does not feel comfortable using distilled alcohol or vinegar that is derived from grain other than corn.

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.

Paula

Link to comment
Share on other sites
kabowman Explorer
kabowman
Posted

Most vodka is now made from grain. They bother me but I suspect that is due to my yeast intolerance for anything made with grain and regular yeast (I can drink tequilla and that has been fermented but doesn't bother me).

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...

Link to comment
Share on other sites
lovegrov Collaborator
lovegrov
Posted

Vodka is made from many things, potatoes being one of the least common (and most expensive). Corn is fairly common.

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.

richard

Link to comment
Share on other sites
jenvan Collaborator
jenvan
Posted

McCormick told me all their extracts are gluten-free.

Link to comment
Share on other sites
Guest nini
Guest nini
Posted

I use Flavorganics vanilla extract, they clearly label gluten free... but I would think that you could easily make a vanilla extract from scratch and have it be gluten free, so I would just talk to the chef!

Link to comment
Share on other sites
kerrera Rookie
kerrera
  • Author
Posted

Thanks again everyone! I'll write back after I try that dessert!

Kristy :)

Link to comment
Share on other sites
Guest barbara3675
Guest barbara3675
Posted

WOW---that is so good to know that all of McCormick's are gluten-free. I have been buying my vanilla at the health food store, some that is organic and labeled gluten-free. It is so expensive, thanks for the information. Isn't it great that we have such caring, sharing people for friends here on this board? THIS is what this board is supposed to be all about, not that sniping that has occured recently!!!!!!!!!

Barbara

Link to comment
Share on other sites
mommida Enthusiast
mommida
Posted

McCormick's policy is not to HIDE any gluten on the labels. Read the labels to make sure it is gluten free. I haven't found any McCormick spice I was interested in buying that had any gluten in the ingredients, yet.

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

Laura

Link to comment
Share on other sites
  • 5 years later...
Mother Goose Newbie
Mother Goose
Posted

Pure vanilla extract is gluten free

Link to comment
Share on other sites
Gemini Experienced
Gemini
Posted

Vodka is made from many things, potatoes being one of the least common (and most expensive). Corn is fairly common.

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.

richard

I agree, Richard...I have never found any vanilla which was not gluten free. I am also extremely sensitive and if distilled grains made a Celiac sick, I would be sicker than ever by now. I am not sure why some have so much trouble finding the easy information out there. If you check reputable sources, there should be no problem.

Link to comment
Share on other sites

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,070
    • Most Online (within 30 mins)
      7,748
    TT24
    Newest Member
    TT24
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Fluka66
      Waiting for urgent referral.

      By Fluka66 · Posted

      Thank you again for your reply and comments which I have read carefully as I appreciate any input at this stage. I'm tending to listen to what my body wants me to do, having been in agony for many years any respite has been welcome and avoiding all wheat and lactose has thankfully brought this.  When in pain before I was seen by a number of gynacologists as I had 22 fibroids and had an operation 13 years ago to shrink them . However the pain remained and intensified to the point over the years where I began passing out. I was in and out of a&e during covid when waiting rooms where empty. My present diet is the only thing that's given me any hope for the future. As I say I had never heard of celiac disease before starting so I guess had this not come up in a conversation I would just have carried on. It was the swollen lymph node that sent me to a boots pharmacist who immediately sent me to a&e where a Dr asked questions prescribed antibiotics and then back to my GP. I'm now waiting for my hospital appointment . Hope this answers your question. I found out more about the disease because I googled something I wouldn't normally do, it did shed light on the disease but I also read some things that this disease can do. On good days I actually hope I haven't got this but on further investigation my mother's side of the family all Celtic have had various problems 're stomach pain my poor grandmother cried in pain as did her sister whilst two of her brother's survived WW2 but died from ulcers put down to stress of fighting.  Wishing you well with your recovery.  Many thanks  
    • knitty kitty
      14 year old with Celiac & EOE still suffering...

      By knitty kitty · Posted

      Welcome to the forum, @Nacina, What supplements is your son taking?
    • knitty kitty
      This forum might be the last hope I have in my life. Please I beg you

      By knitty kitty · Posted

      @BluegrassCeliac, I'm agreeing.  It's a good thing taking magnesium. And B vitamins. Magnesium and Thiamine work together.  If you supplement the B vitamins which include Thiamine, but don't have sufficient magnesium, Thiamine won't work well.  If you take Magnesium, but not Thiamine, magnesium won't work as well by itself. Hydrochlorothiazide HCTZ is a sulfonamide drug, a sulfa drug.  So are proton pump inhibitors PPIs, and SSRIs. High dose Thiamine is used to resolve cytokine storms.  High dose Thiamine was used in patients having cytokine storms in Covid infections.  Magnesium supplementation also improves cytokine storms, and was also used during Covid. How's your Vitamin D? References: Thiamine and magnesium deficiencies: keys to disease https://pubmed.ncbi.nlm.nih.gov/25542071/ Hiding in Plain Sight: Modern Thiamine Deficiency https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8533683/ The Effect of a High-Dose Vitamin B Multivitamin Supplement on the Relationship between Brain Metabolism and Blood Biomarkers of Oxidative Stress: A Randomized Control Trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316433/ High‐dose Vitamin B6 supplementation reduces anxiety and strengthens visual surround suppression https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9787829/ Repurposing Treatment of Wernicke-Korsakoff Syndrome for Th-17 Cell Immune Storm Syndrome and Neurological Symptoms in COVID-19: Thiamine Efficacy and Safety, In-Vitro Evidence and Pharmacokinetic Profile https://pubmed.ncbi.nlm.nih.gov/33737877/ Higher Intake of Dietary Magnesium Is Inversely Associated With COVID-19 Severity and Symptoms in Hospitalized Patients: A Cross-Sectional Study https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9132593/ Magnesium and Vitamin D Deficiency as a Potential Cause of Immune Dysfunction, Cytokine Storm and Disseminated Intravascular Coagulation in covid-19 patients https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7861592/ Sulfonamide Hypersensitivity https://pubmed.ncbi.nlm.nih.gov/31495421/
    • BluegrassCeliac
      This forum might be the last hope I have in my life. Please I beg you

      By BluegrassCeliac · Posted

      Hi,   Not saying Thiamine (B1) couldn't be an issue as well, but Mg was definitely the cause of my problems. It's the only thing that worked. I supplemented with B vitamins, but that didn't change anything, in fact they made me sick. Mg stopped all my muscle pain (HCTZ) within a few months and fixed all the intestinal problems HCTZ caused as well. Mom has an allergy to some sulfa drugs (IgG Celiac too), but I don't think I've ever taken them. Mg boosted my energy as well. It solved a lot of problems. I take 1000mg MgO a day with no problems. I boost absorption with Vitamin D. Some people can't take MgO,  like mom, she takes Mg Glycinate. It's one of those things that someone has try and find the right form for themselves. Everyone's different. Mg deficiency can cause anxiety and is a treatment for it. A pharmacist gave me a list of drugs years ago that cause Mg deficiency: PPIs, H2 bockers, HCTZ, some beta blockers (metoprolol which I've taken -- horrible side effects), some anti-anxiety meds too were on it. I posted because I saw he was an IgG celiac. He's the first one I've seen in 20 years, other than my family. We're rare. All the celiacs I've met are IgA. Finding healthcare is a nightmare. Just trying to help. B  
    • Scott Adams
      14 year old with Celiac & EOE still suffering...

      By Scott Adams · Posted

      It sounds like you've been through a lot with your son's health journey, and it's understandable that you're seeking answers and solutions. Given the complexity of his symptoms and medical history, it might be beneficial to explore a few avenues: Encourage your son to keep a detailed journal of his symptoms, including when they occur, their severity, any triggers or patterns, and how they impact his daily life. This information can be valuable during medical consultations and may help identify correlations or trends. Consider seeking opinions from specialized medical centers or academic hospitals that have multidisciplinary teams specializing in gastrointestinal disorders, especially those related to Celiac disease and Eosinophilic Esophagitis (EOE). These centers often have experts who deal with complex cases and can offer a comprehensive evaluation. Since you've already explored alternative medicine with a nutrition response doctor and a gut detox diet, you may want to consider consulting a functional medicine practitioner. They take a holistic approach to health, looking at underlying causes and imbalances that may contribute to symptoms. Given his low vitamin D levels and other nutritional markers, a thorough nutritional assessment by a registered dietitian or nutritionist specializing in gastrointestinal health could provide insights into any deficiencies or dietary adjustments that might help alleviate symptoms. In addition to routine tests, consider asking about more specialized tests that may not be part of standard screenings. These could include comprehensive stool analyses, food intolerance testing, allergy panels, or advanced imaging studies to assess gut health.
×
×
  • Create New...