Bakers, please stop thinking that somehow your wheat product is special and has magical powers that allow folks with celiac disease to safely eat it. They can’t. Full stop. — Gluten Free Watchdog

“Regular” Whole Wheat Flour: Approx. 100,000 ppm of gluten Crushed Wheat*: 103,000 ppm of gluten Sourdough Wheat Bread**: 104,000 ppm of gluten Sprouted Wheat Bread***: 72,000 ppm of gluten *At the time of testing, the manufacturer of the crushed wheat product stated the following on their website, “Crushed wheat #1 allows people with gluten intolerance,…

via Bakers, please stop thinking that somehow your wheat product is special and has magical powers that allow folks with celiac disease to safely eat it. They can’t. Full stop. — Gluten Free Watchdog

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