A Flour By Any Other Name

One of my sisters recently vacationed in the U.S. and brought me back these two precious bottles of Lea & Perrins Worcestershire sauce.

I love Worcestershire sauce. (In my family, it’s pronounced WUSS-ter. My father was born in the English county of Gloucestershire, which the locals refer to as GLOSS-ter.) I used to apply it liberally to hamburgers, as well as use it to perk up beef stews. After going gluten-free, I was very sad when I learned that, because of the malt vinegar in the version sold in Canada, I had to stop using it. When I found out that the U.S. version used white vinegar and was therefore okay for me to eat, I was ecstatic. I am almost afraid to start using it, because I don’t want to run out.

This American Worcestershire sauce is made with white vinegar, not malt vinegar, so it is gluten free. The Lea & Perrins Worcestershire sauce sold in Canada is made with malt vinegar, so it is not safe for people who avoid gluten.

Gluten-free hot dogs and quinoa salad are on offer at this street vendor near the corner of University and Gerrard in Toronto.