<<Disclaimer: Verify this information before applying it to your situation.>> Original post: Does anyone have any scientific information (e. g. a research paper or another type of study) that explains where exactly the gluten/gliadin is in the plant? I am looking for hard evidence here, not ignorant opinion. I will post a summary. Dear Listmates, In response to my inquiry for scientific information about the location of gluten in gluten-containing grains, only one person offered a dictionary definition of gluten. I continued to seek out information elsewhere, by contacting the agriculture department at Texas A & M University. I received these two e-mails from Prof. Ralph Waniska of the Cereal Quality Lab: <Prolamins are soluble in alcohol while glutelins are soluble in dilute base, dilute acid and/or detergent solutions. Gliadin is the prolamin (alcohol soluble) in wheat. Glutenin is the glutelin (base soluble) in wheat. These two types of protein form gluten when mixed in water. Each cereal has prolamins and glutelins - called different names; but they to not form the viscoelastic protein structure (gluten) that enables wheat bread to retain air and form a large loaf volume. These proteins are located in the endosperm. Prolamins are in spherical bodies about 0.1 to 2 um in diameter. Glutelins are more dispersed between the starch granules (large spheres or disks, 2 to 40 um) - similar to glue around marbles.> <These proteins are considered grain storage proteins, nutrients for the next generation of plants. The proteins found in leaves are different than those found in the grain. I concur that consumption of these tissues should not cause problems for most Celiac Sprue individuals.> This one was offered by Prof. Lloyd Rooney, also of the TAMU Cereal Quality Lab: <Gliadin is an alcohol soluble protein located in the endosperm of cereal grains. Gluten is a high molecular weight protein complex of gliaden plus glutenin plus carbohydrates, lipids etc that is present in wheat flour once the flour is mixed with water.> I also spoke to several nutritionists, who quite confidently assured me that the gluten/gliadin is present only in the grain kernels of certain species, and not in the greenery. The reason for this inquiry was to try to quell the dissemination of misinformation concerning nutritional supplements containing wheat, barley, oat and kamut grasses. These plants are typically grown in greenhouses and harvested before the plant matures. The manufacturers label the products as gluten free. They are quite insistent that they are indeed gluten free. These products are extremely nutritious. I personally have used products from two different companies (after careful investigation with the product expert) without any kind of reaction, and I usually experience a reaction within a few hours of unintentional ingestion. Of course, each individual has to determine for himself what to use, but don't dismiss these products out of hand or pass along incorrect information to the effect that "barley is barley" or "wheat is wheat". One person on the list took offense to my use of the word "ignorant". I apologized to her, but explained that I was merely using the dictionary definition of the term: uninformed or uneducated. Some people think "ignorant" implies "stupid", which it does not, nor was that my intention. I was looking for scientific information, not someone's opinion. I do enjoy this list very much and have learned a great deal since signing up. Lisa