<<Disclaimer: Verify this information before applying it to your situation.>> Hi, I found you comments re: contamination of grains very interesting, and encouraging. I myself waiver between being very strict, and not wanting to eat anything that has not been officially declared "gluten-free" by the producer, and telling myself that the risk from, say, uncleaned equipment is so minimal that I shouldn't worry about it. Tell me, as a celiac, do you personally consume products which are gluten-free in their ingredients but made on equipment that may have been previously used to make gluten-containing foods, such as certain Kellogg's cereals for example? How would you feel about buying grains in bulk bins at a health food store? Do you think visual inspection and washing to get rid of "dust" is sufficient? (I have been doing that myself, although I am a little uneasy about doing it with kasha, since when I wash it I do a very quick job of it, to avoid it turning to mush). Would you buy, as I have, packaged chichpea flour from an Indian store? I guess I'm just wondering what a sensible and knowledgeable-sounding person such as yourself would say to some of my practices, which are motivated largely by wanting to save the trouble of ordering all of my food from gluten-free vendors for at least twice the price I could find it elsewhere. Hope to hear from you-- Diane, NYC.