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