ASBC Methods of Analysis - Beer-49: Determination of Gluten Using the R5 Competitive ELISA Method
ASBC Methods of Analysis
Determination of Gluten Using the R5 Competitive ELISA Method
It is imperative that those who are sensitive to gluten can be confident consuming foods that are labeled gluten-free or that are naturally gluten-free. The only process capable of ensuring that a product is 100% gluten-free is to utilize 100% gluten-free grains. For beer that is rendered gluten-free, the competitive R5 ELISA method is capable of detecting hydrolyzed prolamins that remain in beer.