Hi Special Diet Hounds!
I have a friend (friend #1) who is Gluten free and Dairy free. She in turn has a friend (friend #2) who is also GF and recently traveled to Italy. While in Italy, friend #2 found that she could eat almost anything that had gluten in it and she was fine. So friend #1 asked me, the resident Italian, why this would be. I told her that I have no doubt the kind of wheat they use is much better than in the U.S. and certainly not GMO. I told her she could try using some "00" (double zero) flour imported from Italy in her cooking and see what happens.
What do you all think of that?