<<Disclaimer: Verify this information before applying it to your situation.>> Dear Listmates, At the risk of beginning another controversy, I must ask your advice (since we are the best experts in the celiac field): A local bakery has offered to bake gluten-free breads, etc., on a weekly basis, and has asked for guidance and information. Obviously, many companies mill and process gluten products in close proximity to our gluten-free grains, mixes, etc.; however, is it possible to use a commercial bakery, first thing in the morning when all is thoroughly cleansed and dry, and prior to beginning any other baking process, to bake safe gluten-free products? I have a background in restaurant management, and would want to be present at the start-up (not only to assist with gluten-free baking questions, but to ascertain that no gluten was in the area!!). If it is too difficult/risky/uncertain, we can certainly forego the opportunity, but with so many celiacs in this area, it is a shame to pass it up! One of our members is friends of the bakery owner and says he will do whatever is necessary. Your guidance is certainly appreciated: good, bad, or otherwise; we need to be aware of our challenges in this process. Good Health & Good Eating!! Glenda Tyler, CSA Tidewater Chapter #71, Virginia Beach, VA