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I read this article today that can be found at
http://newswire.net/newsroom/pr/00085246-gluten-free-society-corn-bread-reactions.html

It basically says that a recent study found that people suffering from
gluten intolerance can react to bread made with maize(corn) protein. The
study measured the IgA against the prolamins in both wheat and maize bread
and concluded that both were increased in patients with celiac disease.
You might be interested in reading it.

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