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Hi List Members,

I'm confused!!! Taken from Bette Hagman's cookbook and many questions
from the members in my support group (due to reactions from mentioned
grains), amaranth, teff and quinoa are questionable grains. Many health
food stores sell them as gluten free or low in gluten. Mrs. Hagman
mentions in her book that although most of the US organizations
recommend avoiding these grains because they have not been researched
enough to be declared gluten free, Canadian organizations allow them in
their diet list. (I thought all small intestines were alike).

I have even had health food store owners try to convince me that a
loaf of bread made with spelt is a gluten free item. Tricky names for
wheat flour or wheat starch flour may be: semolina, bulgur, kamut,
durum, triticale, Einkorn, and SPELT!! (also from Mrs. Hagman's
cookbook)

I think we need the celiac organizations, health food store owners and
grain specialists to pull together here. I'm still label reading for
caramel color, annatto color and the other "hidden glutens" we must
watch out for in our diet.

Cindy