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Help!  I bought Sylvan Borders' All-Purpose flour, which sort of claims to be
gluten-free (the bag says gluten-free in a million places, but if you look
closely, the flour is just called "wheat-free").  Their recipes looked great,
but then I realized there's amaranth and quinoa in the flour.  Both of those
are on the "forbidden lists" I got from various sources when my son was first
diagnosed, but lately people here have been saying they're both okay if safe
from cross-contamination.  Please let me know what you all think--my son is
asymptomatic in the short-term so I have no way of knowing if he's been
exposed to gluten until the damage is done.  I don't want to take any
chances, but if it really is okay, I'd love to try out this flour.

Thanks!

Claire