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Just as a point of interest and not a recommendation, achiote is sometimes
used as a food coloring (maybe a substitute for saffron?) in Mexican cooking.
Personally I have never had any problem with it.  I buy little seed pods in
Mexican grocery stores and grind them up.  They are a little bigger than whole
black pepper. It has a beautiful yellow color.  I do this so rarely that I
can't say I have much experience with it.  I always wondered why it was on the
no-no lists because it has nothing to do with wheat, as far as I know.

Christina Oldenburg