Rant warning. Please dont tell me that you are starting a GF baking business in a shared kitchen with others who regularly use flour -- because you dont have the finances to rent elsewhere. I see red, when people tell me that -- um, why do they think im not in a location? Always these are people who are not celiac or dont otherwise have to be gluten free for medical reasons. They just want to exploit the GF market. When i tell them about the Federal GF labeling law, they either know nothing about it, or say, i got my food tested. Well yes, but its supposed to be tested regularly, if not per batch. Molly cooked donuts yesterday on the same table and same oven that you are now making GF products. All i can say is i wouldnt be eating GF/paleo labeled granola made in a nearby state and now being sold locally, or buying from people unless they could tell you where they or their GF producers (in the case of wholesale) cooked. Just sayin. Please people, dont write me asking for advice unless you are going to do the right thing! End of rant.
Posted on: Tue, 11 Nov 2014 01:09:22 +0000
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