Many people assume so-called gluten-free foods are grain-free. Not so. Wheat, rye, and barley may be eliminated in gluten-free foods, but a look at the list of ingredients reveals that these grains have been replaced with corn, rice, or teff, each of which contains multiple forms of glutenlike lectins, including zein, oryzenin, panicin, kafirin, and penniseitin. These products also often include soy or other bean flours, which of course also contain lectins.
