<<Disclaimer: Verify this information before applying it to your situation.>>

I have now heard from a few people who said that they have eaten safely at
the Acme Oyster House in New Orleans and that they were assured by a chef or
the executive chef that the flour in their breading is strictly CORN flour. I
now suspect that my waitress got things mixed up and that my mistake was not
talking to the chef. I still had some great raw oysters there.

cheers
richard

*Support summarization of posts, reply to the SENDER not the Celiac List *