Laura said:... I still can't eat them.
This article describes an experiment where people with Celiac disease were eating different kinds of bread: http://www.cghjournal.org/article/S1542-3565(10)00987-0/pdf The scientists came to this conclusion:
A 60-day diet of baked goods made from hydrolyzed wheat flour, manufactured with sourdough lactobacilli and fungal proteases, was not toxic to patients with CD. A combined analysis of serologic, morphometric, and immunohistochemical parameters is the most accurate method to assess new therapies for this disorder.
I came across your old post, but you did not elaborate why it failed in 2010. Have you tried a home made sourdough bread made properly with leaven from wild yeasts after all?
Laura said:We tried the sourdough business but it was too much hassle and we are so happy with our blinis that we prefer them to anything else.