pamperedlisa08
- 3
I just got home from a show and the host has celiacs (sp?) disease. She is under the impression that gluten will remain on the stone as residual. For example if her kids make chicken tenders and then the next day she makes something gluten free. She is afraid that the chicken tenders gluten will transfer to her food that needs to be gluten free. She is highly sensitive to gluten (gets sick for a week with even the tinest amount), so I understand her concern. Any ideas? TIA