Halleluia! I'm SOO happy to see this today! My husband has been allergic to wheat for 25 years and my daughter is gluten intolerant so baking for them has been an issue for years. This will make my life a lot easier, thank you! I'm really impressed that KAF went this route. I've been waiting a long time for a major company to address the needs of the millions who can't eat wheat. As for the cross-contamination in a home kitchen, I've never heard of anyone who needed separate pans for baking in. Metal and glass can't soak up the wheat. But rinsing or wiping out a pan after you've baked with wheat, then baking a GF recipe is a problem. To be safe you should use a squeaky-clean pan (I wash mine in a dishwasher to be sure it's good and clean) and bake the GF bread first. THEN you can rinse or wipe it out and make your wheat bread. Traces of a GF bread aren't going to harm anyone while baking the other way around very well could. Thanks for the advice, Susan - we're hoping lots of veteran GF bakers, such as yourself, help us out here as we continue to learn the "tricks of the trade." PJH

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