<<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