Not exact matches
(If you'd like to hear more
about why I would soak any other gluten free
grain, leave a note to that effect in the
comments.
The ACCC would not
comment, but in its recent bulk wheat port access report noted: «Given the lack of access to alternate supply chains it is not surprising that there is a high level of concern within industry
about the effect of rebates recently announced by CBH for users of its supply chain, and the impact on
grain trading and competition for port terminal and related bulk export supply chain operations.»
(
Comment 30) A few
comments addressed farmers, food companies, and restaurants making «gluten - free» claims
about their
grains / crops, food products, or menu items, respectively.
Your
comment about grain - free is interesting — I am finding that a huge challenge.
I was making my usual
comments about the need to long ferment gluten
grains and Chris suggested that while Price noted this practice he attached no nutritional significance to it.