Hi. Posting again (promise this will be the last for a while.....),
In my quest to get on top of sneaky glutening from mystery sources I am endeavouring to make my own bread. With the challenge of cross-contamination, and the new realisation as to how much gluten I may actually be consuming in 'gluten free' bread that meets the 20ppm criteria, never mind the additional additives, I'm checking for any brand recommendations of gluten free flour you use/trust, or alternatives to flour substitutes. I am look at grain-free breads that are made with almond flour, quinoa, etc, but again I'm greatly concerned on the cross-contamination risks.
If you are a bread maker, and affected by the 20ppm still leaving you glutened, what brands of flour/flour substitutes are you using that you find good?