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I've seen the message about cornmeal and it brings up a problem.  I'm fairly convinced that I am reacting to some gluten free flours.  I'm wondering if anyone tests gluten-free foods to find out if they are really GF - any of the support organizations?  Or, are the GF food manufacturers required to report their testing information anywhere?  I've been told that Gluten-Free Living magazine did an article on this about a year ago and did find some problems.  Can anyone summarize that article?  (I've requested a back copy of that issue but haven't heard about it yet).  I'm really very concerned about this problem.  I hate to give up anything made with flour.  I'm not sure I can do it.  But this is causing increased nerve problems and there's just no more room for error.

Diane Hosek

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