- Question 3:
- Is it technologically and economically feasible to produce:
- "gluten-free" flour milled from grains other than those of concern (e.g., corn and millet)?
- oat-based products that do not contain gluten from grains of concern other than oats (e.g., wheat)?
- If so, what additional measures in the milling or manufacturing process would be needed to produce these products and what would be the incremental costs?
