i hate when gluten free flours are shelved with wheat flour. i get nervous when i have to walk down a baking aisle. we need to start mandatory training about cross contamination for everyone who has any part in the food supply chain. frankly i think we should be treating gluten that could become airborne as a biohazard when it's in a shared space (such as a grocery store).
i think gluten-containing flours should be quarantined from the rest of the store and in extremely sealed packages instead of barely sealed paper and i'm not kidding.
As someone who's worked in a grocery store, i genuinely don't think grocery stores are in any way safe if you have celiacs. Those bags are not even a little bit airtight. Just picking one up is enough to release a little puff of wheat flour into the air, and during stocking it fills the whole aisle with a haze of flour. I used to wear a mask just because it was hard to breathe.
can flour manufacturers PLEASE use packaging that is not that. oh my god
Also airborne flour is EXTREMELY flammable, so that's another way it's hazardous.
Flour manufacturers 100% need better packaging.

















