Many people have wondered whether the gluten-free labeling on their groceries was true. Now, scientists in Australia have come up with a way to identify the presence of specific glutens in rye that indicate the presence of this grain in foods labeled “gluten-free”. Gluten is already known to be present in wheat, barley and oats. With this discovery, say the scientists, they have completed the ‘Grand Slam’ of grains containing gluten. The new test was announced during the Australian National Science Week.