(Adapted from "Against the Grain" by Jax Peters Lowell)

NEVER FORGET that YOU are the customer --- and, as such, are entitled to a complete explanation of a food manufacturer's process.

Never eat a meal OR a packaged food if you don't know what's in it. If there is no label - ASK for it- If it's not available, don't risk it!! BEWARE the presence of gluten in postage stamp/envelope glue, Communion wafers/bread, alcoholic beverages, paste wax, craft kits, and furniture refinishers. Gluten may be inhaled during use of the above.

If you don't understand ingredients/additives - don't eat it until you know for sure what they are. If you can't remember the "iffy" ingredients, take a CHEAT SHEET when you grocery shop.
(E.g. - HVP/BPP, Malt/Malt flavorings; Modified Food Starch; Starch; Vegetable Gums)
It is better to "look silly" than to get sick!! Remember there are worse things to be called than "fussy". Make sure you know WHO or WHAT is touching your food, at all times!!  

TO AVOID CROSS-CONTAMINATION: Have your toaster; cutting board, OWN container of mayonnaise, butter, jelly, etc. and your OWN collander and /or strainer.
- THOROUGHLY WASH all utensils, baking pans, and microwave BEFORE and AFTER use.
- Have careful separate STORAGE of bread, crackers, baked goods, etc.
- Use separate measuring cups/spoons when cooking/baking NON-GLUTEN-FREE FOODS, AND DO NOT PLACE FROM REGULAR FLOUR INTO SUGAR, ETC.

Be careful of "double-dipping" - request a separate container of dip before using, as it may be contaminated by people using non-Gluten-Free crackers, chips, etc. in the dip. (This could also apply to salad dressing, mayonnaise, mustard, etc.)
THOROUGHLY clean counter-tops, stove, tables - before AND after use...


  • Arrowroot
  • Exotic GF Flours Rices
  • (plain) Brown & White Rice Flours 
  • GF Breads 
  • Soy/Soya Flour
  • GF Cereals 
  • GF Pastas
  • Sweet Rice Flour
  • Corn Flour
  • Oriental Rice
  • Tapioca Flour
  • Cornmeal
  • Potato Flour
  • Xanthan
  • Gum Cornstarch
  • Potato Starch Flour