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

Thank you for your swift response to my cinnamon question. Since I got
so many replies instantly, I thought I'd go ahead and post the results
quickly. The following summary ought to reassure those of you who love
to use this spice:

Of 15 responses, 11 had used McCormicks without reaction and claimed it
is gluten free.

Of those 11, 4 had actually spoken to McCormicks and were told by the
company that it is indeed gluten free.

Some respondents named other brands that are GF: Watkins, Tone's, Adams,
and Durkee Spices.

Two people suggested grinding it myself.

One person requested I post the reason why I thought it might contain
flour. I have not used cinnamon since I went GF in February. Now that my
apple tree is producing, I have started to make applesauce and baked
apples with cinnamon. The other ingredients are brown sugar and frozen
apple juice concentrate. I eat these dishes plain, without toppings. I
also eat the apples, which are unsprayed, plain and with cheese or
peanut butter with no problems. But when I eat them with cinnamon, about
three hours later, I start experiencing a milder form of lower GI
problems that I normally experience with gluten, soy, millet, or quinoa.
Since I had read that flour is often added to powdered spices to keep
them from caking, I wondered if this might be the cause. Now, I wonder
if I might have a food sensitivity to cinnamon. Will now begin grinding
some myself and perform some experiments.

Thanks again. With your help I can now begin to solve the mystery.