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

Turns out many respondents disagree with the correction I was asked to make regarding gliadin so I am retracting it. 

Below are exerpts from the emails I received which support the statements quoted in my original summary:
--- Glutens (gliadin, hordein, and gluten) are protein substances which are found in
> some cereal grains, i.e., wheat, rye, barley and oats. 

 ---Wheat, rye, barley, and oats contain the gliadin subfraction of gluten that is toxic to persons with Celiac Disease . 

---Gliadin is present in wheat, oats, rye, and barley and, it seems, millet. 

---The  Webster's Dictionary describes as follows:
one obtained by alcoholic extraction of gluten from wheat an rye. So your correction should include wheat and rye!

*Support summarization of posts, reply to the SENDER not the CELIAC List*