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

Thanks so much to all who responded!!!  The general consensus is that both
millet and buckwheat are technically gf; however, there is definately the
concern of cross-contamination and many people simply agreed that they just
felt better avoiding all or most grains all together.  I suppose as with
most things...it turns out to be an individual tolerance factor and most
have made their own choice regarding whether they will eat other grains and
how much they will eat.  Here are a few of the responses I thought that
others might find useful.  I think the most important message I got was that
I am not alone -- thanks everyone!

Enid


> Millet and buckwheat are unquestionably GF.

Check out www.betterhealthusa.com. they do food allergy testing by mail.

> I'm not a particularly sensitive celiac, and I've had unpleasant reactions
> from ingesting millet.  Proceed with caution.

> here is an article from the Mayo Clinic, a respected institution.
>
> http://www.mayohealth.org/mayo/askdiet/htm/new/qd000524.htm

> Relax, both buckwheat and millet are gluten-free. from a fellow
> Canadian and a farmer who's seen them.  They aren't a bit like the
> gluten-containing grains.

> I am on the specific carbohydrate diet -- no
> starch at all.  Check out

> I tried quinoa just once, and it hit me like gluten. I haven't had the
> nerve to try the others yet. But buckwheat should definitely be safe: it's
> a berry, not even a grain, and there should be little chance for cross
> contamination.

> unfortunately there's no definitive answer here. However, please be
> aware that amaranth, quinoa and buckwheat are *not* grains, i.e., they are
> not members of the cereal grass family. In fact, none of the three are even
> in the same part of the plant kingdom as the grasses. While they do cause
> discomfort to some people, and others are outright intolerant of them, they
> do not cause flattening of the villi.

> Millet, teff and sorghum are grains. They are all closely related to corn,
> and no one has ever demonstrated that any of them have ever caused
> celiac-type damage, but not much research has been done. Incidentally, sugar
> cane is also in this same group.

> Personally, I do best when I avoid all grains other than a small amount of
> corn. I have learned to do just fine eating meat, fruits and vegetables.
> Even rice cereal gives me intestinal discomfort. But I know it's not causing
> damage to my villi. My advice is just to avoid whatever causes you
> discomfort or pain.

> I have had some reactions to amaranth,
> quinoa and flax. So I approach these seeds with caution.

> You may be carbohydrate intolerant. I am relating to what you have described
> as your reactions and I have the same thing. I have found that these live
> digestive enzymes called Carbohydrase and also Digestase by Advanced Enzyme
> Formula (a partner of Ness Inc.) have helped tremendously.

> Contact Gluten Intolerance Group (GIG) in Seattle, WA for information.
>
> Gluten Intolerance Group
> 15110 10th Ave SW, Suite A
> Seattle, WA 98166-1820
>
> Telephone:  206-246-6652
> Fax:        206-246-6531
> Website:    www.gluten.net
> Email:      [log in to unmask]    or    [log in to unmask]
>
> Executive Director: Cynthia Kupper, C.R.D.(Certified Registered Dietitian)
> (and she has Celiac Disease) is very willing to work with anyone
> that calls.  Cynthia also has credentials as a former C.D.E.
> (Certified Diabetes Educator).

> Probably the safest place to start would be with buckwheat groats
> (whole buckwheat kernels) to check for a reaction.  Buckwheat has more
> fiber than oatmeal, so that could be a concern as well.