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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