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

I think we get mixed signals from companies because of  the FDA's
definition of gluten free and we need to change the way we question
manufactuers.

In the US, a food item can be called "gluten free" if it contains less
than 200 parts per million.  So, an item may be listed as "gf" may not
be.  We'd get more complete information if we asked " Is there any
gluten in the product?"  For example, questioning Atkins baking mix--if
you ask if it is gf..you get the answer that it is...but if you ask if
there is any gluten in the product, you get a "yes".  [but less than 200
parts per million.]    Then you can decide if you want to cosume the
product.  It will also alert the manufacturer that you want products
with no gluten.
Ann

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