MTG

Amedei chocolate seems to work for me. Possible CC from nuts and milk but not gluten or soy and they taste wonderful. Unfortunately they are kind of expensive.

This could maybe help with some different flours. Open Original Shared Link

Kikkoman used to say for the longest time that their soy sauce didn't have any gluten in it and that it was safe for celiacs, they even sent a certificate to restaurant that served Kikoman soy sauce stating that in independent test they could find any gliadin. Turns out a lot of people still got very ill and recently they released their own gluten free soy...

I voted yes but I have a similar qualifier. I get violently ill after eating beef, it feels a bit like getting glutened but more painful and without the neuro symptoms. Seems like I really have to try grass-fed beef.

I am really hyper sensitive and a big wine drinker so I have been through some of those things you describe. 1. Some companies *do* seal their barrels with gluten. However since you wrote that it has changed I doubt that is the cause, most companies rarely change barreling companies. Ex StaVin seal their barrels with a flour paste . Open Original...

I know that that post is almost a year old but it got me thinking. Being one of those "very sensitive" Celiacs I do react to some distilled liquors based on wheat or rye (but I'm fine with the potato based ones). I know some celiacs can eat oats and generally those who can seem less susceptible cross contamination issues. (I have a really small sample here...

I have never posted here but I just had to give a fair warning. Sodas still require you to read the labels. Some sodas are made with malt and those are definitely no safe. Learned that the hard way when a soda brand changed the recipe to include malt.