<<Disclaimer: Verify this information before applying it to your situation.>>

The summer issue of The Celiac Disease Foundation(California)has an article
that might be of interest to anyone wondering if they should eat these
grains.  It is by Joan Wade the president of CDF. She writes:  ...I would
like to address Fact versus Myth as it pertains to the issues of growing,
harvesting, transportation, milling and/or processing. Consider these Facts:
GROWING: In the growing process amaranth is normally rotated with corn and
soy.  Neither grain contains gluten.  Nu-World Amaranth, Inc is the largest
supplier of amaranth products in the U.S.  They are very aware of the
contaminationissue and their suppliers do not rotate the crops with grains
that contain gluten.  They have trucks that Transport only amaranth and a
mill that only mills amaranth.  Over 90% of the quinoa on the market is
grown in South America in regiona that do not grow wheat or other grains
that contain gluten.  Ancient Harvest Quinoa Corp. is the largest supplier
of quinoa in the U.S.  Their quinoa is grown in S.Amer., and they have
their own milling facility that is dedicated to the milling of quinoa
HARVESTING:  Since the growing season of most grains varies by several
weeks it is highly unlikely that a previous year's crop(of
wheat,barley,rye,spelt,kamut,or oats) would accidentally sprout in a field
or aramanth or quinoa and mature at the same time.

TRANSPORTATION:  ...the transportation system doesn't have designated
freight cars for gluten-free grains.  What prevents contamination that may
take place during transit is filtered out during the milling process...
MILLING:  In the milling process foreign particles and unwanted "other
grains" are removed by passing the grain through sieves, perforated
cylinders and disks, which are so accurate that they can segregate the
wheat kernels by size....I asked a farmer what the chances would be of
finding a wheat kernel in amaranthe that had been processed for milling,
his reply was "Probably one in a million."  ...Some plants mill only
rice,quinoa,soy, bean flour, or corn.  Most companies that manufacture
gluten-free products are aware that contamination is an issue with their
customers and source their flour from facilities that mill only gf flour.
PROCESSING:  All processing or packaging plants practice Safe Manufacturing
Practices that are established and monitored by the Food and Drug Admin.
All the plants that I have visited have been exceptionally clean....
The most important questions that need to be asked about contamination
are:  What company milled your flours?  What other Flours are milled at
that facility?...