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.

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     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.

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.

 

     Also:

     Where was the grain stored before being shipped?

     

     How was it shipped?

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     How as 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