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Found at Fresh Fields in Manhasset, NY by a celiac not on this list:

Anyone from Germany or Europe who knows something about the food-handling
practices of the manufacturer and about what "gluten free" means in
Germany?

"Genuine Bavarian Gluten-Free Whole Grain Bread"

-- Ingredients: whole rice, mountain spring water, whole corn, whole soja,
millet, sea-salt, guarseed meal (thickener), yeast

Soja is soy. Millet is another of the controversial "other grains" for
celiacs in the US.

Not a sandwich bread, except open-face: a very dense, thin-sliced form
that tends to crack, if anything, not crumble. A popular style of bread in
Germany. Better taste to me than any commercial GF bread I've tried,
likely due to the small amounts of millet. Finally, this bread has a long
shelf life --no need for storing cold. At Fresh Fields it was out on the
counter with other breads.

Made by:

Heinrich Leopoldt GmbH & Co. KG,
D-95163 Weissenstadt (Bavaria).

Their other breads are not gluten-free: a celiac may have to question them
about the whole process if the term "gluten-free" is not legally regulated
there.

                            Kemp Randolph
                            Long Island
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