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Background: Celiac disease or gluten-sensitive enteropathy is an immune-related disease which is defined as a permanent sensitivity to wheat gliadin or barley prolamin in individuals who are genetically predisposed. Gluten is a protein found in wheat, barley and rye. Gliadin ‎causes the stretching of the dough and crunchy texture of the final product. Gluten is composed of two subunits, gliadin and glutenin. Gliadin is alcohol-soluble and glutenin is only soluble in bases and diluted acids, and gliadin can be isolated based on these features. The assessment of gluten in gluten-free bread flour can verify the manufacturers’ claims on these products.Methods: A total of 24 samples of flour were collected and isopropanol was used as the alcoholic solvent. In the next step, through sodium dodecyl sulfate polyacrylamide gel ‎electrophoresis (SDS-PAGE), the composite extracted after preparation with buffer and pure gluten, as a positive control, were injected into the acrylamide gel. Upon completion of this step, the gel solution was stained using Coomassie Blue, and then, de-stained using bleach solution.Findings: Compared with the positive control sample and the standard protein marker, gliadin bands were not visible within the obtained gel, indicating the absence of gluten in the flour samples.Conclusion: The SDS-PAGE technique, due to its high sensitivity, can measure trace amounts of gluten. Therefore, the incidence of clinical symptoms in patients with celiac disease can be prevented through the determination of this amount in flour and the prohibition of its use. The other advantages of this technique are its high speed and low cost.

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