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        I've been writing and calling everyone I can think of, and generally
 getting
quite assertive these days, finding out about gluten content.  One of my
recent letters was to Cracker Barrel, a restaurant all along major highways
here in the South.  Here is the reply, from Christine Egelston, Product
Development Specialist:
        "We regret that we do not have the expertise to deal with such an issue.
  As
you mentioned, the obvious ingredients such as flour and oats are not
difficult to deal with, but when looking at stabilizers, thickeners, etc., we
are not trained to make the kind of judgment necessary to answer requests that
have such critical consequences."
        Pretty scary, to think the Product Development Specialist can't say what
 goes
in their food!
 
Debbie McCollister
"Man shall not live by bread alone."
                --  Jesus