Gluten is a composite protein found in cereal grains that imparts the structural properties of dough. There are several adverse immune responses to cereal grains, including coeliac disease, exercise-induced anaphylaxis and Baker’s asthma, some of which appear to be occurring at a higher frequency in the US population. The majority of these responses are directed against a fraction of gluten termed gliadin, particularly the gliadins derived from wheat, rye, and barley. As these grains are commonly found in most bakery products, it is relatively easy for foods labeled “gluten-free” to be contaminated during processing by equipment previously used for gluten-containing foods. On account of the fact that there is no cure for gluten intolerance, individuals with these conditions must adopt a lifelong gluten-free diet. Consequently, sensitive and reliable tests are required for the detection of gluten (gliadins) in foods.