[Sca-cooks] Gluten Free Dijon Mustard

[yaini0625 at yahoo.com]

Bear- you beat me to the punch but excellently put about the gluten sensitivity. I will add that in the past people who were diagnosed with celiac disease, like me, were given a rap sheet a mile long with foods to avoid. At the top of these original lists mustards, like French's and Dijon were listed and white distilled vinegar.  Now, it is believed that the distillation process reduces the gluten protein to a safe level. The German Celiac Association states that 98% gluten free is safe for use. This is not 100% gluten free and for some with severe sensitivity this could be a problem. 
Our family is very brand loyal because of how food is processed and the concern of cross contamination or sudden change in ingredients

To answer Stefan's question to the tarragon. My apologies for the confusion. I made home made mustard based on the recipe stated and added dill. I served it with smoked salmon. I had run out of dill for a second dish so I used tarragon instead. It was not part of the original recipe but a combination of two recipes for one dish. 
As to use of turmic in the mustard I am not sure how old that use is in mustard. I know it has been uses as a clothing dye for centuries.
Aelina Vesterlundr aka the Saami

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-----Original Message-----
From: "Terry Decker" <t.d.decker at att.net>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Sat, 7 May 2011 12:01:05 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Gluten Free Dijon Mustard

Distilled white vinegar is commonly produced from wheat.  While distillation 
removes most of the impurities, minute amounts of gluten proteins can be in 
the solution.  Beyond that it is a question of the sensitivity of the 
recipient.

Technically, vinegar is produced from natural fermentation while acetic acid 
can be from any source.  From FDA Food Decision 140 (issued 27 Feb 1912), 
"Acetic acid diluted - The product made by diluting acetic acid is not 
vinegar and when intended for food purposes must be free from harmful 
impurities and sold under its own name."  The policy was reissued in 1952 
and after a study of the trace components of vinegar and acetic acid, the 
current policy was formulated in 1969.

"POLICY:

Acetic acid is generally recognized as safe for use in foods if it is of 
"food-grade" and is used in accord with good manufacturing processes.

Acetic acid is considered "food-grade" if it complies with the 
specifications in Food Chemicals Codex.

Diluted acetic acid is not vinegar. When used as an ingredient in food, it 
should be declared by its name, "acetic acid" or "diluted acetic acid".

The labeling of a food in which acetic acid is used is considered misleading 
if it implies or suggests that the article contains or was prepared with 
vinegar. Acetic acid should not be substituted for vinegar in pickled 
products which consumers customarily expect to be prepared with vinegar.

Issued: 7/25/69
 Reissued: 12/3/73, 10/1/80
 Revised: 2/1/89"

Bear

> And finally, why is "white vinegar" a problem with gluten free diets?   I 
> thought white vinegar was distilled vinegar, often from petroleum 
> products, and being distilled and then diluted to a 5% solution was 
> almost pure ascetic(?) acid. Or are you really speaking of white-wine 
> vinegar?
>
> Thanks,
>   Stefan


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