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New Years greetings from sunny South Africa.

Question for all you well-informed coeliacs.......
I have recently been given the impression that emulsifiers and
stabilisers are probably not healthy for a celiac. What is their
purpose, and why are they not GF? Are they chemicals?, are they in
a non-GF base?

Another question......
I know that malt is not GF - but what about malt-extract? Some say
it is, some say it isn't! If it is GF - why? How does it become
malt 'extract'?

Many thanks to all list members and to those who had the foresight
and 'smarts' to create a forum as great as this! I don't know where
I would be without you all!

PS - can anyone tell me what "Crisco" is - I have received some
recipes containing this ingredient - but since I don't know what it
is, I can't figure out what to use instead.

Best wishes to you all, and may the year ahead be everything that
you dream of.

Emma Shoebridge ([log in to unmask])
Johannesburg, South Africa