While researching another topic (corn-content status of saccharin, to be exact), I stumbled upon an article in a gluten-free site that discusses the challenge of corn content in gluten-free food products that can create issues for unsuspecting gluten avoiders.
Here’s the key paragraph that stopped me in my surfing:
As a practicing physician, I see patients reacting to corn and corn gluten on a regular basis. As a matter of fact, the gluten in corn has been shown to cause problems for those with gluten sensitivity in multiple research studies. Unfortunately, this grain is commonly used as a gluten free replacement in many processed food products. This is yet another example in a very long list of examples where people eat processed food assuming that it is safe only to find that it is creating a problem.