Thanks Al... that's the one. Sorry about that link, Anne.

I think the thing is that there are so many different levels of 'sensitivity'. In our family dd and I don't react to commercial rice flour (or I should say, don't seem to) but dh and ds do react...

So, the trick is to cook toward to the most sensitive person in the house, thereby protecting everyone from illness. (There's no way I'm baking one batch of cookies from comm. rice flour and another batch from rice!)

I know that there are many people who can't tolerate any grain at all. Sometimes I suspect my son of being one of them... but if I can figure out how to, reasonably safely, give him cookies once a week, that he enjoys so much... then I will do it.

Sometimes I think it's actually an allergy that he has (besides?) celiac. I've heard that people with gluten allergies have to be 'more' careful.