<<Disclaimer: Verify this information before applying it to your situation.>>
On Thu, 13 Apr 1995, J. Kemp Randolph wrote:
> Glycerides are another of those intrinsically gluten free ingredients that
> can have gluten in them from the "carrier" (solvent??).
>
> To which products has anyone had a gluten reaction that they then traced
> to that product's glyceride?
I have had problems with most cottage cheese's because of mono and
diglycerides. I can't think of anything else at the moment..
Kristine Penner