<<Disclaimer: Verify this information before applying it to your situation.>>
 
Too much of any potential food allergen to a sensitized individual (one with
recognized food allergies/intolerance) can indeed lead to a problem.
 
I recommend a book called the Food Allergy Cookbook by Marilyn Gioannini.
 Her introduction alone is worth the price, as it goes into detail about each
grain and what kind of flour is useful for what. It also gives details on
allergies & what causes them, rotation diets and how to implement them, with
good recipes, and instructions on altering regular recipes.  There's a LOT of
attention paid to wheat & gluten intolerance.
 
You can order it from Waldenbooks.
 
Karyn