Evaluating Vinegar Choices . . .
Some people with celiac disease maintain optimal health by choosing only naturally gluten-free products, others find a personal balance between a greater range of gluten-free labeled products that are not naturally gluten-free. As a group most people on a gluten-free diet are risk adverse. The symptoms of be "glutened" are weighed against the risk of trying products. There is no typical person with celiac disease each one develops a personal method to assess risk and choose food and beverages. Information below provides aspects to consider when choosing vinegar.
RISK FREE Choices
Vinegars produced from anything but gluten sources are Risk Free Choices
The risk-free vinegar choices for those on a gluten-free diet are vinegar, apple cider vinegar, fruit, corn, rice, wine and balsamic vinegars. These are natually or inherently gluten-free. See the CSA Gluten-Free Product Listing, 16th edition for products.
The foundation step of the Three Step Approach to self-management of celiac disease consists of only risk-free choices to speed healing. The Foundation Step of the self-management approach excludes foods possibly derived from wheat, barley, rye or oats (WBRO) their crosses and their derivatives. Initial compliance to risk-free self-management choices quickly resolves most related health concerns.
Minimal RISK Choices
Vinegar Derived from a Gluten Source -- 20 ppm or less gluten level
Distilled vinegars are very highly processed. After the initial fermenting and filtering, ingredients are highly diluted with gluten-free water. No matter what the source ingredients, these highly processed and fermented vinegars test below 20 ppm of gluten. Distilled vinegars are considered gluten-free under any current gluten-free regulation in the world. For most people with celiac disease food products testing less than 20 ppm gluten will be suitable, including vinegar and other products with grain derivatives.
Theoretically, distilled vinegars are highly unlikely to contain any of the celiac toxic amino acid fractions. Yet, a portion of people with celiac disease, up to 10%, self report "gluten" like symptoms after consuming specific products made with distilled vinegar.
The expansion step begins with remission of symptoms. The focus becomes evaluating products for personal preferences. Working the self-management approach both minimal risk and risk-free product choices expand the personal pantry. In this case, a person may use company assurances, ingredient review, processing information, various references and individual criteria to personalize the food choices.
High RISK Choices -- greater than 20 ppm gluten level
Malt or Malt flavored vinegar (Barley source) and enhanced vinegar
Gluten-Free Diet Self Management - The 3-Step Approach
The Celiac Sprue Association (CSA), proven step by step management tool for a person and their health professionals to build and evaluate a personal health plan.
FDA Compliance Guide Best guidance on products not in Ferderal Register