alltheceliacquestions
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I have always read that the level to be certified gluten free is 20ppm. Could you share where you found the 10ppm level?
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alltheceliacquestions reacted to an article:
Brands of Gluten-Free Parmesan Cheese
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Brands of Gluten-Free Parmesan Cheese
alltheceliacquestions commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
Scott and others, 1. If companies need to be asked where their enzymes come from, then this article should not state that parmesan cheese is naturally gluten free since that's not necessarily true. 2. If "MOST" anti-caking agents are gluten free, the not ALL of them are, so that means that no shredded/grated cheese can be assumed to be gluten... -
Brands of Gluten-Free Parmesan Cheese
alltheceliacquestions commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
2 questions I'd love help with! 1. I've read that "enzymes" can be grown on wheat so then they wouldn't be gluten free (apparently Organic Valley responded to a customer at some point saying their cottage cheese enzymes came from wheat). Is this true or are they maybe processed/grown in a way that wouldn't retain gluten? 2. I've read that anti-caking...