<<Disclaimer: Verify this information before applying it to your situation.>>

A recent posting made reference to a cross-contamination problem a year or
so ago with Bob's Red Mill flour.  Would someone please elaborate on the
problem--how it was discovered, which product(s) it affected, whether the
problem has been resolved or is ongoing, etc.?  I have used Bob's products
because they are easily available at a popular grocery store here, and I
want to make sure they are safe (gluten-free).

Also, has anyone had experience with products from the Gluten Free Pantry in
Glastonbury, Connecticut?  Are their ingredients and processes safe?

I have no financial or other affiliation with either of these companies.
I'm just trying to lead an easy, GF life and have a tasty diet.

--Kathy A. in Illinois