Testing foods like bread, pizza, or crackers for gluten can be tricky—especially because gluten contamination often sits right on the surface and isn’t always distributed evenly. To get accurate results with your LEO gluten test, it’s crucial to use the right technique.
Why Pressure Matters
Harder foods have surfaces that can “hide” gluten, making it harder for a gentle swab to pick up any contamination. Our LEO Team ran a simple experiment to show why technique matters:
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Light Swabbing: In our first test, we dipped the swab in water and gently touched the surface of a bun. The result? The test showed the bun was gluten-free—even though we knew it wasn’t!
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Firm Swabbing: We repeated the test, this time pressing the swab firmly against the bun. This time, the test correctly showed that the bun contained gluten and was not safe to eat.
The takeaway: A firmer touch is essential for accurate results when testing harder foods.
Tips for Accurate Testing on Harder Foods
1. Moisten the Swab First: Always dip your swab in clean water before testing. This helps the swab collect gluten proteins from dry or hard surfaces.
2. Swab Multiple Spots: Press the moistened swab firmly and rub it on five different areas of the food’s surface. Focus on spots most likely to have gluten—like crusts, edges, or areas that may have been touched by shared kitchen tools.
3. Apply Firm Pressure: Don’t be afraid to push down a bit! For hard surfaces, a gentle touch may not pick up enough sample. A firm, deliberate rub ensures you collect any trace gluten present.
4. Complete the Test as Usual: After swabbing, follow the standard LEO procedure:
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Place the swab in the extraction solution
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Swirl
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Wait
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Apply drops to the tester
The Bottom Line
When testing harder foods, firm pressure makes all the difference. A gentle swipe may miss hidden gluten and give you a false sense of security. So next time you test bread, pizza, or crackers, remember: press firmly for your most accurate result!
