DEdwards
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by DEdwards
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Thanks for the response. I could accept the explanation that it was cooked too long for the change in color, but does overcooked potato starch become so porous in texture? That's the part that baffles me. I don't have an easy way to test for gluten personally. It's easier for me to just not trust this brand than to buy a test kit. I would like to warn people...
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- chips
- cross-contamination
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I have attached pictures of pieces of something that looks to me like rye snack chips that I found in my Great Value Wavy Lightly Salted Original Potato Chips (that are labeled (Gluten-Free). Does anyone know what these could be? I called Walmart and they had me send a piece to the manufacturer (Schearer's in Massillon, Ohio). It took a while to get an...
