I only produce my own products so I do not have an allergen cross contamination issue. All of my mixes are free from gluten, wheat, dairy, casein, eggs, tree nuts, peanuts, beans and all but three free of soy but all are not taste free of course!!!

The peanut butter mix is a dry mix and does not contain peanuts or tree nuts until YOU add some.

yes you can use butter instead of dairy free margarine int he mixes if you do not have a allergen or dietary issue with dairy.

Eggs are not needed for my mixes. You can add one if you just have to but this may affect the texture or appearence of the mix.

I do not have plans at this time to produce a bread mix. I am into easy simple mixes and yeast is very picky so I leave that to the bakers of the world. I have included a flat bread recipe sont he pancake/waffle mix that works great for pizza or a sandwich. I have also bean told that the waffles or pancakes make a great sandwich as well.

The simple, widely accepted (but technically incorrect) definition of gluten:
Gluten is a protein molecule found in wheat, rye, and barley.

The technically correct (but rarely used) definition of gluten:

Technically speaking, gluten is the general name for "prolamins" (also referred to as "prolamines"), a protein fraction found in a variety of grains. The prolamins that cause damage to people with celiac disease include gliadin (found in wheat), secalin (found in rye), and hordein (found in barley).

People often refer to gliadin as the offending part of gluten, and it is-for wheat. But secalin and hordein also cause an immunological response in celiacs. Other grains have prolamins, too (corn's prolamin is called zein, and rice's prolamin is orzenin), but their prolamins are not toxic to celiacs.

To be even more specific, only a part of the gliadin, secalin, and hordein proteins are harmful.

Regardless of whether or not a food contains gluten, always remember the golden rule: If it makes you sick, don't eat it.

ALL OF THE ABOVE INFORMATION CAME FROM DANNA KORNS WEBSITE www.gluten-freedon.com. Danna Korn, founder of GlutenFreedom, is considered one of the foremost experts on the gluten-free diet and medical conditions that benefit from it.

She is the author of "Wheat-Free, Worry-Free: The Art of Happy, Healthy, Gluten-Free Living," and "Kids with Celiac Disease: A Family Guide to Raising Happy, Healthy Gluten-Free Children,"