Table 1.

Range of gluten levels detected on GF bread samples immediately following each classroom activity. Samples containing less than 20ppm gluten are eligible for a GF label under the Codex Alimentarius Commission standard.

Classroom Activity	No Gluten <5ppm		Gluten Detected 5–10 ppm		Gluten Detected 10–20 ppm		Gluten Detected >20ppm
	N (%)	95% CI	N (%)	95% CI	N (%)	95% CI	N (%)	95% CI
Play-Doh
Transfer from Hands (n=30)	27 (90%)	72–97%	1a (3%)	0.1–19%	2b (7%)	1–24%	0 (0%)	0–14%
Transfer from Table (n=30)	24 (80%)	61–92%	3c (10%)	3–28%	1d (3%)	0.1–19%	2e (7%)	0.1–19%
Home Economics Baking Project
Transfer from Hands (n=29)	0 (0%)	0–15%	0 (0%)	0–15%	0 (0%)	0–15%	29f (100%)	85–100%
Transfer from Table (n=30)	0 (0%)	0–14%	0 (0%)	0–14%	0 (0%)	0–14%	30g (100%)	86–100%
Paper Mâché
Transfer from Hands (n=10)	0 (0%)	0–34%	0 (0%)	0–34%	0 (0%)	0–34%	10h (100%)	66–100%
Dry GC Pasta
Transfer from Hands (n=10)	9 (90%)	54–99%	0 (0%)	0–34%	1i (10%)	0.5–46%	0 (0%)	0–34%
Cooked and Dyed GC Pasta
Transfer from Hands (n=10)	0 (0%)	0–34%	0 (0%)	0–34%	1j (10%)	0.5–46%%	9k (90%)	54–99%

^a7.8ppm;

^b10.1ppm, 13.3ppm;

^c5.2ppm, 5.5ppm, 5.8ppm;

^d10.7ppm;

^e75.6ppm, >84ppm;

^f21.1ppm, 59ppm, 76.2ppm, 80.1ppm, remainder >84ppm;

^gall >84ppm;

^hall >84ppm;

ⁱ10.2ppm;

^j13ppm;

^k26ppm, remainder >84ppm