However, we suggest that gluten-sensitive consumers contact the manufacturer to ensure the vinegar is gluten free. So the first reason why vinegar is not likely to be a problem for celiacs is that wheat is rarely used for this purpose. If you aren't a scientist, you probably don't understand the explanations. If you are a scientist, you probably aren't worried about gluten in distilled vinegar. The distillation step has been the crux of the celiac matter with vinegar.
Scientists say gluten molecules are heavy and non-volatile.
They will not turn into steam and cross over into the end product. But the concern has lingered for three reasons. Although this concern would seem to defy science and the vinegar-making process itself, it has lingered. Since vinegar is not consumed alone, how these celiacs know distilled white vinegar causes their reaction is not clear. Third, there is no absolute guarantee that the starting material isn't wheat, so conservative celiacs say all celiacs should avoid all vinegars known to be started from wheat or for which the starting source is unknown.