<<Disclaimer: Verify this information before applying it to your situation.>> The original question: When I was diagnosed about four years ago, charcoal briquettes were considered suspect. Is that still the case or is it one of the gluten myths? I received several replies: One said that supposedly some charcoal briquettes, including Kingsford, used wheat starch. Kingsford does NOT use wheat starch now. Even when wheat starch IS used, this person thought it highly debatable as to whether it's a problem. A few people use wood briquettes (some are flavored), mesquite wood from lazzarra, or natural lump charcoal. The natural chaircoal--charred wood chunks instead of pressed dust & lighter fluid, is easier to find in recent years. It can be purchased inexpensively at places like Menards and also at upscale liquor/party stores. A couple of the responses stated it is true that charcoal briquettes are suspect and many are coated with wheat. One advised to not use matchlight products. Another had a bad response to chicken cooked over briquettes and thought it might have something to do with the "Smoke". One person had never heard of such a thing and cooks on a charcoal grill at least 2 times a week without ever having had a problem. Another said it's possible that some makers use flour to 'gluten' the charcoal dust together to make briquettes but everything should be turned into elemental charcoal when it is burned. One response advised it makes sense to let the fire get hot before adding food and to add additional briquette by placing them on the edge of the fire instead of just dumping them in-- which would put charocal dust & possibly starting fluid onto the food as well. My thanks to all who answered. MJ -- MJ Thomas [log in to unmask] In the beautiful Finger Lakes Wine Country of New York State! *Support summarization of posts, reply to the SENDER not the CELIAC List* Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC