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Candy Sprinkles gluten-free?


Esther Sparhawk

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Esther Sparhawk Contributor

I bought Betty Crocker's decorator candy sprinkles, and I need to know if they're gluten-free. The ingredients are: sugar, cornstarch, confectioner's glaze, red 3, yellow 5, blue 1, yellow 6, red 40, and carnuba wax.

It looks pretty safe to me, but I'm wondering about food colorings. Aren't they usually made with alcohol? And can't alcohol be a grain alcohol?

Mechelle


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Guest nini

I believe that is a Signature Brands product, and if so, they told me that any gluten source would be clearly labeled on the ingredients listing. I uses some of the Betty Crocker colored sugar sprinkles on the sugar cookies I made last night.

Esther Sparhawk Contributor
I believe that is a Signature Brands product, and if so, they told me that any gluten source would be clearly labeled on the ingredients listing. I uses some of the Betty Crocker colored sugar sprinkles on the sugar cookies I made last night.

That's exactly the product I'm using. Thanks a bunch for the quick reply. Now I can add candy sprinkles to my chocolate-covered ener-G gluten-free pretzels... an awesome treat for the holidays! (I'm dipping the pretzels in Hershey's milk chocolate.)

:)

Mechelle

jerseyangel Proficient
That's exactly the product I'm using. Thanks a bunch for the quick reply. Now I can add candy sprinkles to my chocolate-covered ener-G gluten-free pretzels... an awesome treat for the holidays! (I'm dipping the pretzels in Hershey's milk chocolate.)

:)

Mechelle

Ooh--that sounds good! :)

Guest nini
That's exactly the product I'm using. Thanks a bunch for the quick reply. Now I can add candy sprinkles to my chocolate-covered ener-G gluten-free pretzels... an awesome treat for the holidays! (I'm dipping the pretzels in Hershey's milk chocolate.)

:)

Mechelle

OOOOOOH YUMMY!!!!!!!!!! I'm going to have to do some of those!!!!!!!!!!!

Jellieh Newbie

Wow...those really do sound tasty!!! I bet my kidos would love them. Im finding so many great ideas here :)

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
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    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
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      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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