Two weeks in a luxury hotel sounded like a dream in 2019, but that was pre-CoVid-19. Fast forward a year, and that fortnightly stay turned into a nightmare for an unsuspecting guest in NSW. The hotel quarantine guest was a patient who had a known allergy to buckwheat who suffered life threatening anaphylaxis after eating a falafel wrap (gluten-free bread). The team at CSI(RO) needed to establish whether the wrap was contaminated with buckwheat, or if there was truly no buckwheat present - was the patient allergic to something else? Using a combination of immunoassay and proteomics, the team sprang into action to determine that the pre-prepared gluten-free, vegan falafel wrap showed evidence consistent with the presence of buckwheat. The signal for buckwheat could not be attributed to any other listed ingredient. ELISA analysis returned a result of >25ppm buckwheat in the wrap. Analysis of positive (control) buckwheat samples by profiling LC-MS returned a suite of expected proteins, including the 13S globulin seed storage protein. When searched against the UniProt database, this protein could not be found in other organisms with more than 42% sequence identity as determined by BLAST search against the complete UniProt database (~220 million sequences). The peptides reported in the MRM results were not identified in any organisms in the UniProt knowledgebase. The evidence was consistent with the wrap being the source of the buckwheat. Buckwheat is not a part of the grass family; it is not related to wheat or other cereal grains and does not contain gluten. Wraps produced from buckwheat are commonly available for the gluten-free market. While the meal was gluten-free as advertised, the lack of buckwheat on the ingredient list resulted in life-threatening anaphylaxis. Team CSI(RO) have alerted all relevant authorities and that’s a wrap!