<<Disclaimer: Verify this information before applying it to your situation.>> The following is not intended to condone eating gluten, merely to elicit some perspective as each of us confronts the ambiguities of food labeling and of our own unknown intestinal sensitivity. It would be helpful to know relative percentage "ballparks" of (bad) gluten content for various food "ingredients" as well as for the foods themselves. Can anyone put items such as (barley) malt, wheat flour, (barley) HVP, grain vinegar(upper limit?). distilled grain alcohol (upper limit?), etc. into 2 or 3 categories differing by a factor of 10 HIGH: 10 - 100% MEDIUM: 1 - 10% LOW: 0.1 - 1.0% (If none fall in HIGH, then merely shift all ranges down by 10). What is a ballpark gluten percentage for a typical non-gluten free diet? Meaning as well how many grams (or fractions thereof)? Risk ballparks? to follow. Kemp Randolph Long Island [log in to unmask]