<<Disclaimer: Verify this information before applying it to your situation.>> I am grateful for the enlightenment of the group on the questions relating to buckwheat/quinoa. It does reveal the real difficulties not only for gluten intolerant individuals but also for those professionals that advise those intolerant individuals. My practise jas been to err on the safe side. Being Irish I tend to emphasize the more commonly available starch sources such as rice and root vegetables ( including potatoes) and advise individual patients not to utilise large quantities or frequent use of flours generated from exotic or unusual grains. Obviously this needs to be tailored to individual patients sensitivities. In patients with celiac disease gluten ingestion does not always lead to symptoms but it may lead to damage or chronic delayed onset symptoms. My impression is that people who are quite adventurous ( from a dietetic point of view) are more likely to have continued problems. Joe Murray