I've read the millet is fairly safe as far as food allergies, but I guess the only way to rule out the millet is to just try eating plain millet, if you are brave enough to do so.

I consider any processed food suspect, whether is says it's GF free or not. I take the GF labelling with a grain of salt. For example, one would not normally think that brown rice syrup has gluten in it, but some brown rice syrups are made with barley malt, so how are you going to know if that's one of the ingredients?

Then, there are the vague statements, "made in a facility that processes wheat, etc..." that I never know what to do with. I figure it's like Russian roulette. If you really want it, take your chances.

I've given up trying to find a GF bread I can eat. I tried Deby's Gluten Free breads, and another local bakery called Out of the Bread Box - both gluten free. I think I was reacting to something else in the bread or it was a totally unrelated food that was causing my reaction because I hadn't figured out yet my other food sensitivities. I think the latter was true, I haven't gone back to try those breads cuz I'm too chicken as well!

Claire

When I first went GF every time I tried a GF yeast bread I got sick. I was convinced that all GF bread contained gluten. It was then I realized that it was only the YEAST breads. I react to yeast and still do.

This article that says it is very common for people with CD to be intolerant to yeast too.

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum

Anne

We also avoid yeast. Not as strictly as Anne though. We allow yeast breads for birthdays and holidays.

We just recently tried the dairy-free yeast-free "Breads From Anna" bread mix. Oh my goodness, that is good bread, and I don't react to it. Yum!

-Valerie

I have tasted the Bread from Anna and it is good. I tried to make their yeast free bread and ended up with a brick I have not tried again. It was an expensive brick. Are there any tricks to making a good loaf?
Anne

I've been just following the package directions and ending up with a great loaf every time. (We've eaten our way through about 5 loaves so far.) For the liquid I've used rice milk, either Pacific or Whole Foods brand. The instructions say to use something like 2 extra large eggs and one eggwhite; I've been putting in 3 regular-sized eggs instead. I dump everything into a bowl, stir it with a wooden spoon (but not toooo much stirring, since the instructions say not to overmix), dump it into a greased non-stick loaf pan and bake it for the amount of time that it says on the package. No special techniques needed.

Do you remember which color package you had? We've been using the one with the light blue label -- this one:
http://www.glutenevolution.com/products.html#yeastfree

-Valerie

Thanks Valerie, I can't remember what the package looked like. It was when they first brought out the yeast free bread and was still called Manna from Anna. I tested strongly positive to egg whites through both York and Enterolab and although I don't seem to have a reaction when I do eat them, I have eliminated them for the time being. Guess I will pass on the bread for now.

Anne