Table 2.

Range of gluten levels detected on the GF bread samples after washing. Samples containing <20ppm gluten are eligible for a GF label under the Codex Alimentarius Commission standard.

Classroom Activity	Gluten Undetectable <5ppm		Gluten Detected 5ppm–10ppm		Gluten Detected 10–20 ppm		Gluten Detected >20ppm
	N (%)	95% CI	N (%)	95% CI	N (%)	95% CI	N (%)	95% CI
Play-Doh
(Hands) N (%)	30 (100%)	86–100%	0 (0%)	0–14%	0 (0%)	0–14%	0 (0%)	0–14%
Soap and Water	10		0		0		0
Water Alone	10		0		0		0
Wet Wipes	10		0		0		0
(Table)	30 (100%)	86–100%	0 (0%)	0–14%	0 (0%)	0–14%	0 (0%)	0–14%
Soap and Water	10		0		0		0
Water Alone	10		0		0		0
Wet Wipes	10		0		0		0
Home Economics Baking Project
Hands	19 (63%)	44–79%	7a (23%)	11–43%	3b (10%)	3–28%	1c (3%)	0.2–19%
Soap and Water	9		0 (0%)		0 (0%)		1 (10%)
Water Alone	7		1 (10%)		2 (20%)		0 (0%)
Wet Wipes	3		6(60%)		1 (10%)		0 (0%)
(Table)	8 (27%)	13–46%	5d (17%)	6–35%	7e (23%)	11–43%	10f (33%)	18–53%
Soap and Water	6		1 (10%)		2 (20%)		1 (10%)
Water Alone	0		0 (0%)		2 (20%)		8 (80%)
Wet Wipes	2		4 (40%)		3 (30%)		1 (10%)

^a6.3ppm, 8ppm, 8ppm, 8.1ppm, 8.5ppm, 8.6ppm, 10ppm;

^b12.3ppm, 12.5ppm, 19.2ppm;

^c30.7ppm;

^d6ppm, 6ppm, 6.6ppm, 7.3ppm,7.5ppm;

^e10.1ppm,10.9ppm, 11ppm, 13.6ppm, 16.5; 17.6ppm, 18.4ppm;

^f21.1ppm, 22.1ppm, 36.3ppm, 80.7ppm, remainder >84ppm