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I think I've figured out why we sometimes get reactions in Chinese
restaurants, even tho we've ordered gf.

I watched a chef clean him wok in the traditional manner...after cooking
the dish, boiling hot water is poured into the wok, and a round
broom-like wisk is used to loosen any burnt on partlices of food.  The
wisk is then put on the side until the next use.  That's the
problem,,,the food particles which  cling to the wisk may contain
gluten.

Since this technique is used for stir frying and often deep fat frying,
we run risks.  Possibly a safer way would be steamed food.

Just thought I'd pass it on.  [I've lived in Asia and have certificates
in Chinese cooking....but it just dawned on me why we can get
reactions.]
Ann

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