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Date: | Sat, 3 Jul 1999 14:44:14 EDT |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Help! I bought Sylvan Borders' All-Purpose flour, which sort of claims to be
gluten-free (the bag says gluten-free in a million places, but if you look
closely, the flour is just called "wheat-free"). Their recipes looked great,
but then I realized there's amaranth and quinoa in the flour. Both of those
are on the "forbidden lists" I got from various sources when my son was first
diagnosed, but lately people here have been saying they're both okay if safe
from cross-contamination. Please let me know what you all think--my son is
asymptomatic in the short-term so I have no way of knowing if he's been
exposed to gluten until the damage is done. I don't want to take any
chances, but if it really is okay, I'd love to try out this flour.
Thanks!
Claire
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