A good discussion about the various levels of gluten deemed "acceptable"

I suppose I should move to Australia if I want to be really gluten-free, but I am hoping that the American proposed standard of <20ppm will be good enough. I just wish they would get around to actually passing the thing and beginning to enforce some of the regulations that go with it. It will be just so very much easier to eat when "natural flavor" is less of an unknown.

Oh, well. At least I can have my cream eggs this Easter.