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This is a very good article and points out that many products are gluten 
contaminated.  Mercola mentions that one soy flour had 3000 parts per 
million of gluten. He also mentions millet and sorghum as frequently
being contaminated. 

http://articles.mercola.com/sites/articles/archive/2010/08/03/glutenfree-foods-are-often-contaminated.aspx

We learned this the hard way, early on we got sick on Arrowhead Mills 
flours.  When I investigated they admitted to not having dedication 
production equipment.  Now I buy my own rice from Lundburg because they 
only package rice and grind it myself in a clean Whisper mill.  Millet, 
tapioca I get in a bag and hand sort to make sure there are no stray 
grains in them, rinse them and spread them out on a roasting pan to dry, 
then grind them later.  Burkett Mills in Penn Yan, NY has a buckwheat 
flour that is made on dedicated equipment so we buy that.  This is 
eliminated alot of problems for me symptom wise.

Paula in PA




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