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These two questions are totally unrelated:

Does anyone scrutinize pickles as to whether they are gluten-free, or do you just eat them without consequence?

Sterk's bread recently came out with a "high fiber" bread that tastes pretty good and has a nice texture.  Every time I eat it I seem to have an unpleasant reaction.  I don't know if it's just coincidence, or if there is something else to it.  Does anyone else have any problems with this bread?  (I don't seem to have problems with their other recipes).

I am looking for opinion, not lectures.

Jean
Copley, Ohio USA

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