Did you know?
Even though the starting ingredient in distilled white vinegar may be glutenous the resulting product is not.
Most of you know that we use distilled white vinegar in dressings and some other products and that certain vinegars or alcoholic beverages may start with a form of glutenous grain.
Most white vinegar in the United States is made through the distillation process. The distillation process removes all gluten from the final products. Vinegars are routinely distilled and made from apples, corn, potatoes, or other food substances, but even distilled vinegar made from wheat is safe for people with gluten intolerance because the gluten proteins are removed from the end product during the distillation process.
During the distillation process, the liquid is boiled, the vapor (or steam) is then “captured” and cooled. The end liquid is called the distillate. Distillation separates substances that are volatile (meaning they vaporize) from less volatile substances. Protein is not volatile and does not vaporize. Consequently, even if wheat, barley, or rye was used to make a distilled product, gluten-containing proteins will not be found in the final distillate.” There are however some exceptions including malt vinegars (made from barley); flavored vinegars, which may contain gluten in the flavorings; and some imported vinegars that have wheat products added after distillation. Vinegars used in condiments made in the United States are typically safe for patients with celiac disease or gluten intolerance.
The Gluten-Free Nutrition Guide (Tricia Thompson, McGraw-Hill, 2008
Enjoy some Irish Coffee or a White Russian with your friends and family using these paleo holiday drink recipes. We can’t wait to share these with our loved ones.
Kaluha Style Liqueur
- 1/4 cup fine ground espresso
- 2 1/4 cup water (divided)
- 1 cup coconut sugar
- 1 vanilla bean
- 1 1/2 cups light rum
- Cold brew the coffee by combining the grounds and 1 1/4 cups of the water into a sealable glass jar, shaking it, then refrigerating the mixture for 12 to 18 hours. Strain through a coffee filter into another sealable glass jar.
- Combine the sugar and 1 cup of water in a pot and bring to a boil. Remove from heat and let this syrup cool to room temperature.
- Add cooled syrup, vanilla bean, and rum to the glass jar that contains the coffee. Let that mixture steep for 3 days, then remove the vanilla bean and bottle the liqueur.
Pumpkin Spice Kaluha
- 1 15 oz. can of organic pumpkin puree
- 1/2 cup extra coconut sugar
- 2 tablespoons pumpkin pie spice
- Mix all ingredients together in a small saucepan. Heat until combined and sugar is dissolved. Remove from heat.
- Place a paper towel lined fine wire strainer over a large bowl and pour the pumpkin mixture into the paper-lined strainer.
- Cover and place in the refrigerator overnight to allow the syrup to drain off.
- Add this syrup to the Kaluha style liquor recipe.
Pumpkin White Russian
- 1 oz pumpkin spice Kahlua
- 2 oz vodka
- 1 oz sweetened condensed coconut milk
- Rim rocks glass with sprinkles/sugar.
- Combine “Kahlua”, vodka, and cream into glass over ice.
- Stir lightly and serve immediately.
Try our paleo roasted vegetable broth recipe – a great alternative to chicken broth especially during the winter colds and chilly weather.
- 1 pound of organic celery
- 1 1/2 pounds organic sweet onions
- 1 pound organic carrots, cut into 1 inch pieces
- 1 pound organic tomatoes, cored (optional)
- 1 pound organic green bell pepper, cut into 1 inch pieces
- 1/2 pound organic turnips, cubed
- 2 tablespoons olive or avocado oil
- 3 cloves organic garlic
- 3 whole cloves
- 1 bay leaf
- 6 whole black peppercorns
- 1 bunch fresh organic parsley, chopped
- 1 gallon filtered water
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil.
- Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, peppercorns, Italian parsley and water into a large stockpot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don’t waste them!