<<Disclaimer: Verify this information before applying it to your situation.>>

There are many posts to the list regarding cross-contamination of foods that
are naturally gluten-free, but may have come into contact with
gluten-containing foods at the same facility.
Some say that foods such as lentils, split peas and dried beans which are
naturally gluten-free, should be fine if you "rinse" them and examine them
before using to remove any foreign particles.
Is there a "proper" technique for rinsing that would definitely remove any
gluten?  For example should you use hot water or cold water?  Should you use
a vegetable wash?  Is there a specific number of times you should rinse? Is
putting through a strainer enough or do they need to be scrubbed somehow?

Thanks,
Celia2004
NYC

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