<<Disclaimer: Verify this information before applying it to your situation.>>

Hi!

I wanted to talk grits....

I typically buy Bob's Red Mill gluten-free grits to make sure I am safe and avoid cross-contamination when I am cooking at home.  However, there are a couple of restaurants where I will eat grits, and am fine (I am extremely sensitive if I get even a little gluten).

But, I am curious......if anyone has issues with grits?  Does anyone use Quaker grits?  Or do you stick with grits that specifically say "gluten-free"

Would love to hear any feedback.

Thanks,

Anne

* Send administrative questions to mailto:[log in to unmask] *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC