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brian26

Gf Flour Contamination?

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As a result of some posts on this message board, I've recently found that I can find gluten-free flours such as rice, tapioca starch, potato starch, garbanzo flour, etc. at Asian and Indian grocery stores for a fraction of the health food store price.

BUT...has anyone ever worried about cross-contamination? Particularly since we don't know the manufacturing standards, etc., in other countries?

Also, does anyone know of an affordable at-home test for the presence of gluten n foods? If so, where can I get it?

I'm new to this baking for myself thing, so I'd appreciate any advice on the ingredients, etc.

Thank you!

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Celiac.com Sponsor (A8):

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There is no way to test for gluten at home. If you really feel like you could br coss-contaminated then don't eat the flour. Here, a lot of regular stores carry Bob's Red Mill products. Maybe you should try them?

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Actually there IS an in home kit that can be purchased. However, it is VERY expensive. If I remember right, when I called it was about 80 dollars for 5 tests. The tests can be used only once. Needless to say, I didn't get them. It's a great idea, but needs to be less expensive for me. Anyways....here is the info:

http://www.elisa-tek.com.

ELISA Technologies, Inc.

4581-L NW 6th Street

Gainesville, FL. 32609

Phone: (352)-337-3929

FAX: (352)-337-3928

Email: info@elisa-tek.com

-Jessica :rolleyes:

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WOW that is expensive...the flours are just so expensive, I guess I feel like it's "too good to be true." Maybe the price of the tests will go down eventually. Thanks so much for the replies!

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b112678,

Consider this. Wheat is relatively rare in oriental nations. For instance, Thai uses next to no wheat products. I got this from the owner of my local Thai restaurant. I think this mitigates the risk of cross contamination.

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That system has a "very low gluten or glutenfree" result. . .no simply gluten-free. . .how could you tell if it is glutenfree or the low one? I don't like those kinds of tests.

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