<<Disclaimer: Verify this information before applying it to your situation.>>

I would also like to note that Dr. Jannsen makes a very good point about
the reliability of antibody assays for gliaden in the letter posted in the
previosly mentioned site
(http://www.geocities.com/NapaValley/Vineyard/1256/ga.htm) .  It has been
shown that antibodies will bind peptide sequences as short as 6 amino
acids.  Antibodies to gliadin might be binding to any short amino acid
section in the protein and not to the specific section that causes celiac
disease.  To the best of my knowledge, no one has identified which amio
acid sequence is responsible for celiac disease.  As long as the protein is
whole, one can be certain that if the section that binds the antibody is
present the section that causes the problem must also be present and visa
versa.  Once the protein has broken down into small amino acid fragments,
no such conclusion can be made.  One might detect the antibody binding
fragment when the celiac fragment has been destroyed and likewise one might
fail to find the antibody fragment even though the celiac fragment has not
been destroyed.  Until the specific peptide sequence that causes celiac
disease is identified, it will not be possible to devise an antibody test
that will insure that products that contain digested wheat (i.e malts, soy
sause, yeast extracts ect.) are safe for celiacs.   Unless some process has
removed all peptides that are longer than a couple of amino acids, there is
a real possibility that the products will be harmful to celiacs.