<<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