minnasagi

1) If you were scrubbing your old waffle maker, there could indeed still be traces of gluten on it. (Might be time for a new waffle maker.) 2) Depending on the mix you used, it may or may not be truly "gluten free." Many companies now label things as gluten free if there's ostensibly no gluten-containing ingredients in there (i.e. no wheat, barley,...

By "Certified Gluten Free," I don't mean labeled gluten free. Some companies go out of their way to get products tested and certified by the Gluten Free Certification Organization, part of the Gluten Intolerance Group. Those products test at less than 10 ppm--or they don't get the certification. Things that are *labeled* gluten free now have no accountability...

Back in 2009, someone started a thread to get people who are super sensitive to share "best practices" on foods they've found to be safe. I've learned enough to know that things change in four years. So...I was diagnosed just over a year ago, and for all the medical mystery rollercoastering I did getting that diagnosis, this last year of realizing just...

I recently started ordering rice (and beans) online from Shiloh Farms, on the recommendation of Jane Anderson, About Celiac (at about.com). It is Certified Gluten Free, and thus less than 10 ppm. (For what it's worth, I also order my flours and other grains from Nuts.com, or the same reason--Certified Gluten Free. It's expensive, but less expensive than losing...