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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
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