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Frequently Asked Questions

Is EZ GlutenTM difficult?

No, EZ GlutenTM is very simple. You can view our video on YouTube or download the instructions.

Where can I find a copy of the EZ GlutenTM instructions?

In addition to the instructions you receive in your kit, click here to download an additional copy.

Will EZ GlutenTM tell me if I am gluten intolerant?

No, the EZ GlutenTM is only for detecting the presence of gluten in foods and beverages.

How do I read my test strip?

Once you remove the strip from the test tube hold the test alongside the test identification sheet to read your results.

Can the test strip be used more than once?

No, they are single-use tests.

Are the tests portable?

Yes. Everything you need is small and compact.

Can I double the amount of sample I use to increase the sensitivity of the test?

No. The buffers in the Extraction Solution were formulated to deal with a sample size of 0.5g or less. Amounts greater than this can alter the pH of the extract and give false readings on the test.

I don’t see a ‘Test’ line at 10 minutes, although the ‘Control’ and ‘Hook’ lines are present. However, a ‘Test’ line appears minutes or hours later. Does this indicate that there is gluten in the sample?

No. After an extended period of time, and particularly if the strip is allowed to dry out, there will be an artifact that forms along the test line due to the drying out of the conjugated antibody. If you have a valid test at 10 minutes, meaning that the ‘Control’ line is present, then this is the point at which the test should be read.

Can I test non-food items such as supplements, enzymes, medications, cosmetics, toiletries and cleaning products?

The EZ GlutenTM test was designed and validated for testing foods. While it will also work in a variety of other sample types, we cannot guarantee the results or the limit of detection for non-food items.

Is there a bulk purchase discount?

Yes. Any purchase of 10 or more kits will receive a 10% discount. This applies to 10 or more 2-pack, 5-pack or 10-pack kits, not 10 or more individual tests. For larger bulk orders, please contact us at 352-337-3929 for pricing.

What if my sample absorbs all of the extraction solution?

If a sample absorbs all of the extraction solution, and there is no clear liquid layer on top of the sample, try letting the sample settle for an extra 5 minutes (10 minutes total). If this does not result in enough clear solution to perform the test, then it may be necessary to repeat the test with a new vial of extraction solution, this time using only half a spoonful. Using less sample will affect the sensitivity of the test, but may be necessary for highly absorbent samples.

What is a “hook line”?

A high dose “hook effect” refers to the false negative result seen with lateral flow tests when very high levels of target are present in the tested sample. Under these conditions, unbound gluten can block the test line, interfering with binding of the colloidal gold-labeled antibody-bound antigen, resulting in a false negative result. The hook line found on the EZ Gluten™ test strip allows the user to determine if a weak or absent signal at the Test line is due to low levels of gluten, or to excessively high levels of gluten. If the Test line is weak or negative, and the Hook line is present, then the weak or negative signal is due to low levels of gluten. If the Test line is weak or negative, and the Hook line is not present, this indicated a hook effect, or a high level of gluten in the sample. The EZ GlutenTM test can detect gluten levels as high as 100,000 ppm (10%).

How does this test work?

Ask us about our lateral flow explanation.

Do my kits need to be refrigerated?

EZ GlutenTM requires refrigeration upon arrival and for long-term storage (i.e. >24 hours.) Ensure EZ GlutenTM and the product you are testing are at room temperature by removing from refrigeration at least 30 minutes prior to testing. Always store the kits between 36° and 77°F (2° to 25°C); avoid freezing.

The liquid extract is not absorbing up the EZ GlutenTM strip, what should I do?

If the liquid does not appear to be absorbing: After Step 6, gently tap the test tube 2-3 times (against the counter or table top.) Continue to Step 7.

The liquid extract is very thick, what should I do?

If the liquid extract is very thick:

1. On Step 4, allow extra time (up to 30 minutes) for the product to settle to the bottom before extracting the drops to the test tube.

Extract liquid closest to the top with the pipette provided.

OR, you may use a coffee filter. After Step 3, place a coffee filter on top of a clean container, and pour the extraction solution through it. You can skip Step 4, and continue to Step 5.

OR, if you have access to a centrifuge, you can spin the extract at 1000xg for 10 minutes. This should leave you with a less viscous upper layer for testing.

Can I test enzyme-treated samples?

Yes, however, active enzymes can cause a false positive result. The sample must be heated prior to testing to inactivate the enzymes and obtain an accurate reading. We recommend heating the sample for 10-15 minutes at 95-100 °C, which can be done by placing a sample in boiling water. After cooling, the samples can be tested normally.

I got an “Invalid” result, what does that mean?

It means that the liquid did not get absorbed all the way up the strip. You may wait 15 more minutes to see if the product absorbs, or if you see that the product is too thick, follow the suggested steps above.

If you have any questions at any time in your testing process, please contact us.

There are so many tests for gluten. How do I know which one is right for me?

There are three commonly used antibodies for gluten detection in food products: 401.21 (Skerritt), R5 (Mendez), and G12. Each of these antibodies has been rigorously tested in interlaboratory studies around the world. Although these are sometimes referred to as “methods,” each of these antibodies are tools found in commonly used test methods. Our ALLER-TEKTM Gluten ELISA and EZ GlutenTM lateral flow device use the Skerritt antibody. With newer antibodies entering the market, this list is not exhaustive, but provides a brief introduction to the options available.

Skerritt is the oldest of these antibodies and recognizes both gliadin and glutenin components of gluten, providing the broadest view of gluten content. Tests using the Skerritt antibody are useful for testing processed foods for total gluten content when wheat allergies, gluten sensitivity, or Celiac disease is of concern.

R5 is a newer antibody targeting a sequence in the primary immunogenic portion of gluten. This antibody specifically recognizes the gliadin component of gluten found in most wheats. Competitive tests using the R5 antibody are also useful for analyzing hydrolyzed or fermented products for the presence of gliadin that may be broken down, such as in beer.

G12 is the newest of these three antibodies and specifically recognizes the portion of gliadin that can cause an immune response in patients with Celiac disease. Gluten-free products or wheat (and gluten) containing products lacking this specific component of gliadin may be less damaging to patients with Celiac disease. Tests using the G12 antibody are useful for analyzing foods when Celiac disease is the primary concern.