In article >,
"JoeSpareBedroom" > wrote:

> Your trusted list must've mentioned only the baking version of the product.

Nope, it said regular old PAM. The change must be recent. This product
has gone back & forth from what I've read.

> For the other versions, there would be no logical reason for them to contain
> wheat products.

Logic? When did logic, as it relates to consumer health and welfare
anyway, ever become relevant in the production of highly processed
foods? Wheat, in particular, is in almost all processed foods and many
food products because it is used so often as a filler and or binder.

Like I said before, you seem to have no idea how often wheat or other
glutens (gliadin proteins to be specific) are contained in food products
you'd never suspect. Gluten (mostly wheat) is commonly found in many
(if not most) of the following food items: ketchup, spaghetti sauce,
mustard, blue cheese, salad dressing, almost all frozen meals--not just
the ones with pasta, beer, tomato sauce, flavored milks, ice cream, Rice
Crispies, Corn Flakes, chocolate and other candies, canned soups,
processed cheeses, and many more. The more obvious ones are of course,
breads, pastas, and cereals.

And here are a few of the common ingredients that sometimes, often or
always have gluten that most people would never suspect: malt, natural
flavorings, MSG, maltodextrin, hydrolyzed vegetable protein (hvp),
hydrolyzed plant protein, dextrin, caramel color, artificial flavoring,
vitamins, vegetable starch, textured vegetable protein, soy sauce,
shoyu, tamari, mustard powder, rice malt, miso, malt vinegar, malt
flavoring, kamut, hydroxypropyltrimonium, spelt, gum base, ground
spices, groats, graham flour, germ, fu, filler, farina graham,
Dextrimaltose, coloring, Brewer's yeast, cereal binding, bran, barley
malt, Artificial Color 4, Amp-Isostearoyl, mirin, koji, vegetable gum,
stabilizers, emulsifiers, and flavorings.