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Thu, 21 Oct 1999 15:44:07 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I wanted to respond briefly to the annato question. While it may, in its
natural form, pose no threat as far as gluten is concerned, I have yet to
find a commerical product, cheese in particular, that does not produce some
reaction. In fact, I was mystified for some time as to why certain cheese
products were causing a problem, until the listserv identified annato as a
potential problem. Thank you for bringing this to my attention.
I also have a potentially quick question. I understand that Indian food on
the whole tends to be gf, and I have had some success with Indian cuisine.
However, I am wondering if there is anything in Indian cooking that I might
need to look out for. Thanks.
Adam
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