Guest guest Posted October 15, 2005 Report Share Posted October 15, 2005 Any jam, jelly, or conserve should be gluten free. Of course read the label or ask the chef, but the likelihood of finding barley malt (the only glutenous sweetener that comes to mind) in a product like that would seem very small to me. I don't think cross contamination should be a problem with a product like that either. Unless of course the chef was happily making pie at the same time and tossing the flour in the air, with a few sprinkles thrown in the apple butter at the same time. (Hopefully not.)Your Mom is lucky to have such a caring and conscientious daughter! I ate a lot of apple butter as a kid, as a side note. Oh, and you know what is good? Trader Joe's used to have Pumpkin butter! Very tasty, like a mix between apple butter and a pumpkin pie (without the crust). Not sure if they still have it... but I want some! Apple Cider should also be gluten free. As should hard apple cider, unless it has something added after processing or you are concerned about caramel coloring, which I tend not to worry about.(But this is something you must decide on your own.) At a recent celiac conference (at Stanford a year ago), it was established that many things people have worried about in the past (grain distilled alcohols and vinegars) actually do not contain gluten. (Unfortunately beer and malt vinegar DOES contain gluten because of differences in processing.) Quote Link to comment Share on other sites More sharing options...
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