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I've been a coeliac for all of my 25 years, and have just gone through the
trauma of moving from the UK (where it's easy to get gluten free bread,
pasta, biscuits etc. from any pharmacy) to California (where it's not).
Having felt not that great for a couple of months (things made trickier
through Motel living 'til I found a house) I finally seem to have
straightened out what's what here. But the other day I was tempted by some
fresh sausages (very hard to get rusk free ones in Britain) and although
they claimed to be fairly straightforward and gluten free they almost
certainly weren't. So my question is, does the law in America allow grain to
be added to sausages without being on the list of ingredients ?? I know that
in some european countries this is the case.
 
Thanks
 
Dave.
 
Dave Craig
Software Systems Engineer
 
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