In a bakery setting, obviously there is a lot of flour dust in the air. I know our products that are made without gluten as an ingredient are going to have gluten in them. Can we market them as "gluten friendly" without mislabeling? I like to air on the side of caution but sales is pushing for a product with this because of the trendiness of the dietary movement to gluten-free (or limited) eating.
I want to keep our consumers safe while also highlighting items made without a gluten raw material.
Thank you for your help!