We rely on the most current and reputable sources, which are cited in the text and listed at the bottom of each article. Certain people with gluten intolerance may feel comfortable taking their chances with the vinegar, but try at your own risk! We source our Balsamic Vinegar from Toschi family in Modena whose generations old recipe provides the Balsamic Vinegar for our famous seasoning.

I'm worried about increasing my B1 too quickly in case there is an electrolyte issue which B1 worsens.Seven weeks is usually enough for a first batch but if the mother formed late and was small it may have fermented slowly. A substantial minority of people with celiac and gluten sensitivity react both to distilled vinegar and distilled alcohol that are originally derived from gluten, regardless of test results. When I started in 1993 I wrote to everyone I could find and asked for any papers or books they could share.

The labels will be on the bottles and if you have any additional questions please feel free to contact us. For instance, the process of malting breaks down some of barley’s hordeins (the gluten protein in barley).

I use millet flour all the time (in conjunction with garbanzo flour) for gravies and general thickening. Vinegar tests well below the less than 20 parts per million gluten threshold that is considered "gluten-free" in the United States, Canada, the United Kingdom, and Europe.