Today we're talking gluten-free pizza and whether wheat starch in items labeled gluten-free can really be trusted. Here is the email I received:

Dear Gluten Dude: My daughter is 18 and has celiac disease. She has had an accidental exposure recently to Digiorno Gluten Free pizza. She had such a violent reaction to it where she ruptured a vessel in her stomach and vomited blood. They are not certified gluten free and use the gluten removed wheat (wheat starch). How is this possible and how is it even legal???