They are made from non-gluten containing flours...flours such as quinoa, brown rice, corn, amaranth, soy, etc., rather than from flours milled from wheat, barley, rye, gluten contaminated oats, etc.
If such flours didn't exist, we gluten sensitive types couldn't have any sort of breads, pastas, or cereals at all. Thank the good Lord that there are gluten free grains!!!
Edited by: OUTOFIDEAS at: 3/26/2010 (13:29)
"Truth, and therefore, success, is generally found at the balance point between two opposing tensions." (D. L Veach, writer and artist)
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