Embed Notice

@iwein I have non coeliac gluten sensitivity (if I eat it, I get rheumatoid arthritis), and my partner has coeliac disease. The prevalence of what we call, “Los Angeles Gluten Free” types is something we regard as a bit of a mixed blessing. On the one hand, it creates a market for gluten free food because 90% of most supermarkets are simply off limits to us.

But on the other, it creates establishments which claim to sell/serve “gluten free food” which is nothing of the kind.

The worst offenders store their gluten “free” and wheat products on the same shelf and use the same utensils to handle them!