<<Disclaimer: Verify this information before applying it to your situation.>> I heard from 4 people following my post on McCormick labeling practices (they always identify gluten these days) and my suspicions of my wooden spoon in a gluten reaction. Only one person talked about the spice company. She said (in part): "I used turmeric powder (also McCormick's) in meatballs. My husband had a very bad obvious gluten reaction to it. There was no doubt in my mind it was the spice. I'll never use it again." When I checked my turmeric label, I did notice it had an old address (McCormick moved to Hunt Valley from Baltimore several years ago), so it was plainly an old bottle, even though newly opened. I tossed it out and bought Spice Islands turmeric. Wooden spoons: One thanked me for mentioning wooden spoons, and one person mentioned she also suspected some of her older pans of retaining allergens, especially pitted ones, and kept her baking stone for gf foods only. One person had used wooden utensils without problems, and wondered: "I may have missed something about "hidden gluten" or more accurately hiding gluten. Can you direct me to the information about wooden (or other) utensils and clinging gluten?" I hadn't thought of wooden spoons being a problem either, until I saw a post back in October from a lister rooming with a non-gf person. She said, in part of her summary of suggestions from the list: "The main areas of concern were porous materials, like wood and plastic. It was suggested that I use a glass cutting board instead of wood or plastic and that Anna have her own wooden utensils for cooking pasta (or use stainless steel or teflon coated utensils)." I went into the list archives, and found this statement in a copy of The Sprue-nik Press, Jan./Feb. 1998 (Part 3 of 5). Mary Kay Sharrett, MS, RD, LD, Children's Hospital, Columbus, OH was part of a panel answering questions about cd. "Q: Should there be separate GF and non-GF kitchen utensils? A: (Mary Kay Sharrett) Use common sense. Utensils with smooth surfaces can be used for both GF and non-GF cooking so long as they are cleaned between uses. Utensils with porous surfaces (wooden spoons) might retain some gluten particles after cleaning." So I have retired my old wooden spoons. I haven't brought myself to get rid of them yet. Some are kind of cute, the way they're designed. I may use them for decoration somehow. Most I plan to give to a second-hand place that accepts kitchen stuff. Good luck and good health! Bobbi in Baltimore