Often the hardest part of a gluten-free meal to find is the part with the seasoning in it. Sauces and flavorings come out of a kitchen with no labels on them, making it hard for me to tell what might be hidden in them. We can see the fillet, or the steak, or the salad, and maybe be fairly sure of its content, but sauces and dips and gravies are frequently off-limits simply because we don’t know what’s in them….
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