Happytobefree

A little late. I would be concerned with the pan that was used to make the pancakes. When going gluten-free, I think it is important to consider all the places you have put wheat containing products and the likelihood that residual proteins have remained there.

SGWhiskers, I went down the list. I would question: Potato- contamination of skin- I tried some sweet potato last night that I scrubbed like mad with veggie wash and tons of agua...alas still a no-go Thai noodles: cross contamination, I'm not familiar with these Peas/carrots:cross contamination or additives Ragu: I'm not familiar with their processing...