Useful reminder here for those of us needing to be at least traditional gluten (gliadin) free. Would you have thought of flour on a cooked chicken skin to make it crispier? Or cheese packaged in-store possibly being contaminated by surfaces used to wrap other deli stuff?
Makes you think, doesn’t it? And this kind of ingestion probably explains why I often find gliadin antibodies still showing up in people following a ‘gluten-free’ diet!
Check this out: