Post #128713 by Gigantalope on Fri, Dec 3, 2004 12:24 AM

I think rennet is a protien chain (enzyme) that comes from multi chamber-stomach animals.

It's what makes milk coagulate into cheese.
It's usually mentioned as it keeps the lacto-ovo veggies from being able to eat a product (like cheese) that uses it.

In Scandanavia non wheat breads have been eaten forever. Rye and Spelt bread (brod)I don't know if those would cause you problems.

Stuff like that makes it a little easier to have a sandwich or something along.
Typically if you ask a waiter if something is Gluten free, they won't know for sure, but they may not admit they don't know

Good luck boyo.