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katrinca

Help! How Strict?!

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yeah, you do have to call spice companies, and I stay away from "seasoning" all together though not all of them have the problem. (pure spices I have yet to find contaminated.) of course, dehydrating your own is tastier! :-)

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Regarding Bob's Red Mill, I am very glad they mark their products. I guess my problem was that since I already knew that they have a dedicated line for gluten-free products and I know off the top of my head which flours are naturally gluten-free, it didn't occur to me to double check. Why should it? Since they have a dedicated line, I would expect them to process all their gluten-free products on it, and to mark in noticeable letters any naturally gluten-free products that aren't produced on the dedicated line--not just fail to place a logo on them (that I had never noticed in the first place)!

I guess the lesson here is that one can be too intelligent.

--Sarah

(P.S. I am feeling very bitter right now because I can't find any brand of soy flour that I can be sure is processed on a dedicated line, and since I can't eat eggs I have been depending heavily on soy flour in baking. I am also having yet another bout with gluten, from a product that should have been safe (it had only one ingredient listed--fruit!). I am totally sick and tired of this. It has been one absolutely rotten month!)

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i've noticed some people on the board saying they use flaxseed as a substitute for eggs maybe you can try that until you can find soy flour? hope you're feeling better

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