I cooked some of my labeled gluten-free buckwheat groats the other night and found a foreign grain. It looked like wheat, so I tested it using my home gluten detection test. And sure enough, it was wheat!! I dumped out what little was left of my 5lb bag and didn't find any more. I recently had two periods of weird nerve flare ups, so it's possible there was more wheat in the bag I didn't see. (Though it could also be from increasing my vitamin B too much.)
I know some people here only whole buy grains and sift through them looking for wheat, rye, and barley. I was wondering what naturally gluten-free grains are most likely to have stray wheat in them. And if people have a source for gluten-free grains that are on the safer end. I'm assuming I can eat what's left in my bag of buckwheat since there's no more wheat in it?
I already eat a mostly whole foods diet. I'm eating buckwheat, teff, quinoa (recent addition), and white rice. Just cut corn out. I have a brown rice intolerance. I was going to add in millet, amaranth, and kaniwa. I don't know if I'm super sensitive or I need more time to heal (diagnosed at 42) or if it's due to connective tissue problems (long medical story), but at 4 years gluten-free, I still have a huge number of food intolerances. I just found out that stool testing showed I'm not absorbing fat. And my stomach is highly sensitive to supplements. (In answer to the questions I anticipate: gluten-free household, never eat at someone else's house, haven't eaten at restaurant in a year.)
I tried paleo for 6 months, but due to my food intolerances and the limited number of fruits and veggies I can eat, I had a very hard time with it. I struggled to keep my weight up and had to add so many fatty foods, my cholesterol went through the roof.