<<Disclaimer: Verify this information before applying it to your situation.>> Here is a summary of the responses I recieved regarding corn and rice gluten. The basic idea is that it is OK, because it is a different kind of gluten. Yet some people are sensituve to this gluten as well. Read on for more... Corn and rice do not have the kind of gluten that we can't eat. The word is used to describe the sticky "glue" that the excess starch in them produces when you cook them. The gluten in wheat, barley, rye (and possibly oats) is a protein and is what we cannot eat. -Anne Washburn "Gluten" can be misused as a generic term to designate "protein". Corn protein is traded as corn gluten. (I don't think I have seen the term rice gluten however.) Actually celiacs are not actually gluten intolerant but rather intolerant to "gliadin" (and also another, I believe), a specific protein chain found in wheat. Those in rye, barley & possible oats have different names for the specific celiac causing protein chain found in them. The CSA/USA chapter handbook has an interesting chapter about it in their new handbook. It also mentions the virus which has a protein sequence similar to the offending one found in gliadin. Very interesting, often confusing. Bev in Milwaukee The problem is the meaning of "gluten" which is a very imprecise term. In wheat, gluten is general term for the proteins which include gliadin and glutenin, the problem proteins for celiacs. Corn and rice don't contain either of these proteins. You can get more info on this by searching the expert posts at the list page: http://rdz.acor.org/lists/celiac/index.html#expert Laura Some celiacs (I am one of them) are intolerant of the gluten in rice and corn; I am fine with rice, actually, but found out through some sophisticated allergy testing that I am severely intolerant of corn GLUTEN, not corn itself. This means anything with corn in it is off-limits for me, since gluten is in all corn products. You don't see much about this on the list, oddly enough. The "company line" by the celiac organizations is that corn and rice are fine for celiacs; this is not always true. I think your body will tell you the answer to this question. More than likely you will be able to eat these types of gluten. You will probably get alot of mail telling you that alot of celiacs are also allergic to several other foods (soy, eggs and dairy being foremost) but I think the question you raised is in a different category. There is an excellent allergy test that gives you the definitive answer on this with one vial of blood; it is called the IgG4 Antibody Food Allergy Panel 90. You have to find a doctor who is willing to do the test for you. It is very inexpensive and will tell you how your body reacts to 90-95 foods. JGottl You should have been told by your doctor or nutritionist, that it is the small molecule in the gluten of wheat, oats, barley, and rye called gliadin that causes celiac problems. Other grains have other glutens that do not contain gliadin. That means that corn and rice gluten are not problems for celiacs. Gayle K I had a horrible doctor so I wasn't! Thanks! The term gluten is used by Celiacs as a catch all phrase that is not quite accurate. When questioning product mfg's one is better to ask if ' the product contains wheat, rye barley , oats, triticale or any thing derived from them.. Dan Corn gluten and rice gluten only sound scarey!!!! They are fine! Eat and enjoy! ????? Corn contains "gluten", but it is not the same protein as in wheat, oats, rye and barley. "Glutinous rice" does not contain gluten (different animal). -i think she means plant Unless you are otherwise sensitive to corn or rice, you won't need to worry about these ingredients. :-) Terry Bradley Aimee - Corn and rice gluten are OK for us to eat. It's the gliadin fraction of the protein (called gluten) in wheat, rye, oats (oats now may be OK except for contamination) and barley that are toxic to us. No need to avoid rice and corn gluten. diane There may be more responces and feel free to reply if there is something inadequate here. Thanks to all who replied -Aimee Bittinger [log in to unmask]