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Hello Everyone,

We spoke with our parish priest regarding my daughter needing to use a
GF host. He had not heard of Celiac -- but the Diocese is very familar
(and accomodating) with it.

They responded with a letter and two commercially manufactured hosts.
One, containg Spelt, is obviously not suitable.

However, the second one poses a bit of a dilema. It is manufactured by
Odlum Group Limited in Dublin Ireland. It also has the name Tritamyl
Flour on the label.

There is a section entitled INDICATIONS FOR USE which reads: Suitable
for those with coeliac disease and other allergies to cereal glutens, as
well as, Dermatitis Herpetiformis.

After reading that we thought we were OK. The problem is the ingediant
list. It includes Wheat Starch.

Is this acceptable? Could the wheat starch be processed somehow to
remove the gluten? Which do I trust indications for use of the
ingrediant list?

I will summarize all responses.

Thank You