<<Disclaimer: Verify this information before applying it to your situation.>> Don Kasarda has brought up a very important and sobering point: DK> manufacturers often buy ingredients from the cheapest sources, DK> which often change month by month. One source may have a gluten- DK> free ingredient,while the next one may not. Often the ingredient DK> manufacturers are protective of their information and will not tell DK> the next-stage manufacturer how they made the product or what DK> ingredients were involved in the process (for example, was the DK> source of a particular enzyme a crude, malted barly extract, or DK> was it bioengineered product from bacteria?). Consequently, even DK> with good will, a very large manufacturer will often have DK> difficulty saying if the product is gluten-free or not Can Don, and/or others, please comment on two points? (1) What is the cost, availability and reliability of home gluten testing kits? The Gluten Free Pantry offers a kit from Australia, I have never tried it. Are there others available? If the food manufacturer whose brand name goes on the product cannot honestly tell us whether or not there is gluten in their products, because they really don't know, then it seems the only other alternative is for the consumer to test the food --- or everyone cooks their own food from fresh raw ingredients, which is not practical these days. (2) Which types of ingredients are the most (or least) subject to the hidden vendor problem outlined about? At least we could know which types of foods have the most accidental gluten risk. Thanks, Bill Elkus