A gluten question: malt syrup? malt flavoring?

[elainegrey]

I've decided i'm not going to worry about cross contamination gluten (corn tortillas made in a factory that makes wheat, et cetera) or contact gluten (oh, yeah, that conveyer belt is dusted with flour so the candies won't stick). I'm not a celiac.

I'm wondering about malt syrup and malt flavoring as a minor ingredient. I know that for a zero tolerance gluten free diet anything with those ingredients would be right out. However, i'm working towards a reduction in these atopic reactions which flare. It seems that a major reduction in gluten, while not quite abstinence, would produce a signal as to whether the atopic reactions are related.

For folks who have dealt with gluten-free diets, is the malt syrup or flavoring that might be in a general corn or rice cereal product be a significant source of gluten? A middle-level source? Or a contaminant?

Thanks for advice and anecdotes!

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/05/11/FDGC2CKG861.DTL

Corn is OK: http://www.celiac.com/articles/186/1/Corn-Gluten---Is-it-Safe-for-a-People-with-Celiac-Disease-Who-are-on-a-Gluten-Free-Diet/Page1.html