Watch Out for Gluten Cross Contamination!

Make sure your gluten-free product is processed in a gluten-free facility or tested to below 20 ppm (preferrably below 10ppm or 5 ppm).  Because there are no real labeling laws in effect, a "gluten-free" label doesn't necessarily mean that it is gluten-free.  Labeling is on the way (we hope), but right now, labeling doesn't mean too much.  Get to know your brands, and look for brands that say, "processed in a gluten-free facility" or "certified gluten-free".  There is a significant amount of cross-contamination can occur simply by running wheat, for instance, on the same machine as a naturally gluten-free item like nut flour or teff flour.  It's enough to make someone with gluten sensitivity, allergy, or celiac disease sick.