<<Disclaimer: Verify this information before applying it to your situation.>> Danna wrote: > Today I spoke with Margaret McDonald at Trader >Joe's (617-433-0234 x 103) who was in charge of producing the list, but >really did not know what she was looking for. For example, when she >included the sandwiches, it was because the flour was stated as >"unbleached flour" rather than wheat flour. I no longer trust ANYTHING >on the list given what I learned of her knowledge about the subject. I have experienced this "misunderstanding" many times, it seems to relate to how thorough I am in persuing and educating the contact person. There are so many issues to consider, i.e., cross-contamination from production lines, variations on starches given availability, definitions of terms like "flour". Has anyone tried to assemble a comprehensive questionaire to use as a guideline for this kind of research? Let me know also if there is an interest in producing such a document and I will consider undertaking the task myself. Have the GF groups that produce the "food guide" created such a document? Danelle Sorensen Kansas City, Kansas, USA [log in to unmask]