When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure

For the 3 million people in America (myself included) with celiac disease — an autoimmune disorder triggered by the ingestion of gluten — culinary life is a series of intricate leaps, accommodations and back-steps. We peer at labels, know the difference between "gluten-free" and "certified-gluten free" and keep a dedicated set of dishes and pots at home to avoid contamination by flour dust, crumbs of bread, and bits of pasta indulged in by family members or roommates.

Even so, there are regular mishaps — like the gluten free that weren't, or the news this past February that Chobani had of Flip Key Lime Crumble yogurt because they contained gluten, even though the containers were labeled gluten free.