<<Disclaimer: Verify this information before applying it to your situation.>>
 
It's tecnically true but, for practical purposes, FALSE!
 
"Peptides" are fragments of proteins.   Technically there is no gluten as
gluten is the unfragmented protein.     But your immune system does not
react to the proteins as a whole - it reacts to small portions of them!
So unless the protein is ALL fragmented into VERY small fragments  (no
larger than about  a dozen or so amino acids* ),  your immune system can
react to the fragments just as readily as it can to the whole protein  (as
long as the fragment is long enough to contain the entire antigen - and
they are QUITE small).
 
(If you use gluten in the broader sense often used in this list (i.e.:
protein fragments to which celiacs react) then, YES it does contain gluten.
(unless it's hydrolysed VERY well indeed.)
 
As enymes lyse proteins at specic sites (specific sequences of amino acids)
and these sequences  tend to be infrequent, it seems very unlikey that they
split at least one site in every type of  celiac antigen** in gluten.
Even if they DID, if any batch was not given ample*** time for ALL sites to
be split, some antigens would remain.
 
The key question is"  what do they mean by "low-molecular peptide"?   Are
ALL of the "low-molecular peptides" smaller than the smallest antigen?
______________
*proteins are actually chains of amino acids joined by peptide bonds
** antigens are SHORT sequences of amino acids
*** this seems to be unlikely in an industrial process with economic
pressures to produce to most possible in the least time.
 
Jim Barron
Chapel Hill NC
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