Happy New Year.  Some friends of ours just came back from a trip to Mexico and they brought us a bottle of vanilla concentrate. I’ve never used ‘concentrate’ before so decided to Google it.  Some people are saying to not use it for it could cause liver damage if there’s a certain ingredient in it. Can you help clarify some of this for me and if’s it’s okay to use does one use it as normal vanilla in recipes?
--Belinda

Vanilla extract is a liquid food flavoring made from the seed pods of the vanilla plant.  There are numerous varieties of the vanilla plant that are used for making vanilla flavoring and extract.  In fact, the first records of vanilla are from when the Spanish arrived in the Gulf of Mexico, around the area that is now known as Veracruz.

While there may be some perfectly good and safe vanilla made in Mexico, unfortunately there are others that are not safe and shouldn't be used.  According to the U.S. Food and Drug Administration one ingredient that is used in making so-called vanilla flavoring is the bean of the Tonka plant (Dipteryx odorata, also known as Coumarouna odorata).  The tonka bean is sometimes described as double vanilla or vanilla on steroids, due to its strong flavor.  Unfortunately, tonka also contains a substance called Coumarin, which has blood thinning properties and has been shown to cause liver damage.  Because of this, foods and foodstuffs containing tonka bean or its extract are banned in the United States and several other countries.

The FDA says "Be wary about buying products labeled "Vainilla" or "Extracto de Vainilla" in Mexico and other Latin American countries. Look for "vanilla bean" in the ingredient list on the label. If it has "tonka bean" or if there is no ingredient list or a vague one, do not purchase this product."

My best advice is to thank your friends for thinking of you and go back to using your favorite store-bought vanilla.  It is not worth the risk to your health, or that of your loved onces, to use any ingredient that you are not confident is safe.

Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward

I understand how the gluten in wheat flour works to capture the gas formed by either yeast or baking powder or soda, but what makes the non gluten containing flours rise?
--Lynn

In normal baking, the proteins glutenin and gliadin in flour bond with the water and with each other to form long strands and sheets of what we know as gluten.  Many baked goods rely on the formation of gluten to trap gases released by leavening agents in order to make the product rise.  The most common example is the gluten formed in making bread, although gluten is found in lesser amounts in biscuits, cakes and cookies, as well.

Gluten sensitivity is a reaction to the gluten found in most baked goods.  The proteins that make up gluten can be found not just in wheat, but also barley, rye,  triticale and some other grains.  Others, like oats, may be contaminated during handling and processing.  Gluten sensitivity affects the body's ability to absorb nutrients.

Many gluten-free baked goods can be bought, or made at home.  Flour made from rice, corn, beans or other starchy foods is used to provide the substance of the product, and yeast or baking soda or powder are still used to provide the lift, but because these flours don't form gluten, something else is needed to trap the gases produced by the leavener.  The two most commonly used ingredients are egg and xanthan gum, both of which allow the gases to be held until the starches can set enough to hold the volume.

Because bread made in this way lacks the long protein structures of gluten, its consistency is somewhat more cake-like than regular bread.  All gluten-free products will tend to be denser and more crumbly that their gluten containing counterparts.

Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward