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There is a brief article in the February 2003 issue of Modern Baking about baking for people with dietary restrictions directed to commercial bakers. This article  has an excellent segment on baking for celiacs which briefly explains the medical problems of celiacs, how important it is that we remain gluten free, how important it is that the bakery and everything used in it be free of gluten, and the cost of the ingredients. The more people who have accurate information the sooner what we say will be taken seriously.  We were shown the article by our bakery manager who was really impressed with it.    Genevieve Potts

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