<<Disclaimer: Verify this information before applying it to your situation.>> Recently, members of our support group have run into difficulty when questioning companies regarding the GF status of their products. Some(General Mills for one) state they will not claim that any of their products are GF since corn also contains gluten. Iv' e heard gluten refered to as prolamins, peptides etc. Is there some catch-all term that could help in dealing with the toxic fractions of wheat ,rye, barley etc? I realize that many companies will specify that their products contain corn gluten. Perhaps some food producers are just being evasive. Thanks, Dan Davis