<<Disclaimer: Verify this information before applying it to your situation.>> Hi List Members, I'm confused!!! Taken from Bette Hagman's cookbook and many questions from the members in my support group (due to reactions from mentioned grains), amaranth, teff and quinoa are questionable grains. Many health food stores sell them as gluten free or low in gluten. Mrs. Hagman mentions in her book that although most of the US organizations recommend avoiding these grains because they have not been researched enough to be declared gluten free, Canadian organizations allow them in their diet list. (I thought all small intestines were alike). I have even had health food store owners try to convince me that a loaf of bread made with spelt is a gluten free item. Tricky names for wheat flour or wheat starch flour may be: semolina, bulgur, kamut, durum, triticale, Einkorn, and SPELT!! (also from Mrs. Hagman's cookbook) I think we need the celiac organizations, health food store owners and grain specialists to pull together here. I'm still label reading for caramel color, annatto color and the other "hidden glutens" we must watch out for in our diet. Cindy