<<Disclaimer: Verify this information before applying it to your situation.>> I'm curious about the procedures/equipment used by labs to test whether gluten is present in foods . .. what kind of equipment/procedure is done to see if something contains gluten (like from cross-contamination, or "secret" ingredients) . . . Does anybody out there know? I assume it must requre testing for the gluten protein(s), but I don't have any idea how they would go about doing that . . . TIA Lyndy