Grain.

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It quickly becomes a dirty cuss word to the gluten intolerant. So many well meaning people think that if a package is not clearly labeled wheat it is safe.

 

 

For instance, a neighbor asked me to make her a white bread sandwich, ten seconds after being told I am so gluten intolerant that I cannot walk down the bread aisle.

 

Part of this is simple education. She didn't comprehend what was said.

 

Educating others isn't an easy task, and not something that has to be done every time a miscomprehension is encountered.

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Is any grain truly safe for the gluten intolerant?

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Yes and no.

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Some people are far more sensitive to grains in general, and there are far fewer grains they can safely eat.

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     Also:

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     Where was the grain stored before being shipped?

     

     How was it shipped?

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     How was it stored in the factory that prepared it into food?

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     Were these places gluten free?

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     Did the grain silo, grain truck, or storage bin contain wheat only a short time before?

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     Was it thoroughly washed before the gluten free grain was added?

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Most of the time, no one knows.

 

The person asked will stare past the asker as if they don't exist.

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 For many living gluten free, it may be best to avoid grain, unless personally grown, ground, and cooked.

     

This isn't financially, or physically feasible, for most people.

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For best results, keep grain intake to a minimum to avoid unexpected contaminants that even a dedicated gluten free facility may not be able to avoid.

 

This includes cross contamination on a store shelf.

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Grain Batter Thickness Chart

Thick and Gooey - Biscuit

Slightly Less Thick and Gooey - Bread

Firm - Cake

Thin and Gooey - Pancakes