Now for the reason for this post...I have been working on this for months and finally have gotten it to the point that I feel that I can share with you. I created a new page that you can easily find and refer to when you want to find information on the most common flours, grains, nuts, etc that are used in gluten free baking. I have the main information in a pdf file that you can easily print off and have for your own reference. I've also shown how you determine if a protein is complete, and have a table showing how I calculated whether or not the proteins are complete.
I hope this page will be helpful for you.