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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