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I've seen the message about cornmeal and it brings up a problem. I'm fairly convinced that I am reacting to some gluten free flours. I'm wondering if anyone tests gluten-free foods to find out if they are really GF - any of the support organizations? Or, are the GF food manufacturers required to report their testing information anywhere? I've been told that Gluten-Free Living magazine did an article on this about a year ago and did find some problems. Can anyone summarize that article? (I've requested a back copy of that issue but haven't heard about it yet). I'm really very concerned about this problem. I hate to give up anything made with flour. I'm not sure I can do it. But this is causing increased nerve problems and there's just no more room for error.
Diane Hosek
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