Q2. Current GF Production
- Both food production & plant WIDELY varies
- Spans the entire spectrum from suspicious to excellent:
- Wheat starch where the gluten proteins processed out (Europe) ?no gluten in actual ingredients but poor manufacturing protocols to avoid cross contamination? Good Manufacturing Practices (GMP) & Good Hazard Analysis & Critical Control Point (HACCP) protocols using "clean" sourced ingredients ?dedicated plant & ingredients with independent outside lab testing down to <3ppm
- Production varies from shared bakeries or personal home (often by Celiac/consumer who decides to start own business ? companies with dedicated plants
