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I have recently been diagnosed with CD, have subscribed to newsletters,
receved/reviewed acceptable and forbidden ingredient listings, and have
followed this posting for about a month. I have two questions that I
hope the group can help me with:

1)Is buckwheat a GF flour? It is on one of my forbidden lists, however,
a recent posting included it in a recipe for bread/cake which came from
the Gluten-Free Cookery Book.

2)Is tofu cheese on the GF list? I thought the ingredients were okay,
however had a definite reaction after consuming Pepper Jack Style
Soy-Station. The only ingredients I can find to question in it are
carrageenan and maltodextrin-modified food starch (even though
manufactured in U.S.).

Thanks in advance for any help!