<<Disclaimer: Verify this information before applying it to your situation.>> On Thu, 13 Apr 1995, J. Kemp Randolph wrote: > Glycerides are another of those intrinsically gluten free ingredients that > can have gluten in them from the "carrier" (solvent??). > > To which products has anyone had a gluten reaction that they then traced > to that product's glyceride? I have had problems with most cottage cheese's because of mono and diglycerides. I can't think of anything else at the moment.. Kristine Penner