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Here in Sweden almost all GF flours are made from wheat starch and allways
have been, but the products are tested often. The mix I use says that it
may contain max 0,3 gr protein/100 gr flour. The same flour mixes are used
in Finland too.
 
I haven't had any reactions to the bread baked of these mixes, allthough
I usually react within 3-4 hours after accidentally eating something with
gluten in it.
 
By the way, I have been eating oatmeal porrigde 3 days a row now, and no
reaction what so ever and boy did it taste good! I also ate oatcookies
today. Yesterday I baked bread with oat flakes in it, and it tasted like
real bread and looked like real bread too!
 
Katriina           [log in to unmask]
"Living a wonderful GF life in Stockholm, Sweden"