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Dan Mullings and Listmates,

  Even though buckwheat is more closely related to  rhubarb than the grain
family, some people have a problem with it.  The reason?  We're not for
sure.  Some of the research my husband and I  have done says it may be
because buckwheat flour that celiacs reacted to was actually a mix of wheat
flour and buckwheat flour.  OR, another possibility is that often buckwheat
and wheat flour are grown together in the same fields in alternating years;
therefor having been contaminated from the start by left over wheat grains
gathered at harvest.  Yet another possibility is that sometimes wheat and
buckwheat are milled in the same run, so the buckwheat flour could of been
contaminated at the mill!!  Some people can handle this, some people can't.
 As always, one must gauge for himself what he can or cannot handle!!!
                                                                Liz Crone