Yes, I'd be concerned with cross contamination as well - just as sushipup explained so well. I use a different mill for gluten-free flours (grains/beans/seeds) to avoid cross contamination and never use gluten-containing grains in it. I was hired to make a selection of GF cookies for Christmas for a person who has celiac disease, as a surprise from her husband. I wouldn't mill flour containing gluten in the kitchen for a week prior to making the GF foods, and throughly wiped down every surface in the kitchen before making anything GF. I use stainless steel bowls, rather than plastic to make sure there's NOTHING to cross contaminate things. My mother (now deceased) had celiac disease and I did a lot of food prep. to stock her freezer for her BEFORE there were so many things so readily available. There are a number of ingredients used in gluten-free baking that you're better off having than trying to substitute. These additional ingredients help to reduce dryness, increase volume and tenderness, and enhance flavor in baked goods and other foods. I was challenged to come up with cookie recipes, for a sorghum mill outside of town, that were made with "common" ingredients. WHAT, no xanthan gum, potato starch, arrow root, guar gum....??? But I did it! Instead of potato starch or potato flour I've used dried potato flakes (used for instant mashed potatoes), BUT, I made sure I found a brand at the health food store that didn't contain a lot of questionable ingredients. FYI - Potato FLOUR has a strong potato taste and I don't use it as much as potato starch. Potato STARCH, however, is often used in GF baking, especially in combination with other flours. I consider potato STARCH a staple ingredient for GF baking. Combining gluten-free flours with NUT FLOURS will increase protein and help mask the gritty texture often associated with GF flours. Nut FLOURS are made AFTER the nut oil has been expressed from the nuts and is a fine flour. Nut MEALS are made from the ground nut (oil included) and are more gritty than nut flour. You'll find the names are often interchanged, so buyer beware.... Ground almond meal can replace dry milk powder in recipes as a dairy-free alternative. You can also make your own nut milk at home to use as a dairy-free alternative. You'll find some great information and recipes at the link below. -Grainlady Here is a link that might be useful: Ener-G Foods

So what is this about Glacier Milk? I did not see this in the Hunza Diet Bread recipe. Is it an integral part of the recipe? So far I have learned that it includes - water, buckwheat flour, molasses, honey, sea salt, unrefined sugar, nutmeg, cinnamon, soya milk, and baking powder (without aluminium.

~~Hollywood Diet Recipe ~~(as seen on TV)_____________________ *One cup Papaya Juice *One banana *One-half cup green tea/strongly brewed *One scoop soy protein powder w/spirulina *One-half cup blueberries/ can be frozen *One-fourth cup carrot juice *One-fourth cup apricot juice *One-half cup non-fat plain yogurt *One pack sweet & low ~Blend all of the above together till smooth. Serve over ice. Recipe yields 2 servings. Drink every 3 hours or less (up to 6 times per day). Use juices with no added sugar or corn syrups, as this is the key to losing quickly.

My father as serious gout and will need more information about what to eat than the hospital has provided. Do you have any easy recipes for him?