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Bob's Red Mill... Cross Contaminated?


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GravStars Contributor

I read on another post that suggested someone was getting glutened from Bob's Red Mill gluten-free mixes... anyone else have this problem? I am trying the diet to see how my symptoms respond, wondering if I should avoid Bob's stuff. I have some of his gluten-free Hot Cereal here. To eat, or not to eat, that is the question...?


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tarnalberry Community Regular

I have not had any problem with the stuff they label gluten-free. (These are the items they make in their gluten-free facility.) They do test their products to verify that they have no detectable gluten. But some people here believe they have reacted to gluten, so the best you can do is either avoid their items, or try it yourself and find out. I personally trust them, but accept that others do not.

Mango04 Enthusiast
I have not had any problem with the stuff they label gluten-free. (These are the items they make in their gluten-free facility.) They do test their products to verify that they have no detectable gluten. But some people here believe they have reacted to gluten, so the best you can do is either avoid their items, or try it yourself and find out. I personally trust them, but accept that others do not.

ditto. I just make sure I buy the packages that specifically have the gluten-free symbol.

pinkpei77 Contributor

i have never had a problem at all and ive loved everything i have tried by them!

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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