In the positive aspects, the flour makes delicious bread, but in the negatives, it is dangerous for someone with celiac disease like us, not just gluten intolerance. It is unacceptable to have a gluten-free label when it contains traces of gluten because it affected our intestines. It should be stated that it may contain gluten because there are people like us who completely lack the enzyme that breaks down gluten. With other flours like "Schar" or "Mills of Agios Georgios," we never had any issues.