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Maskova  E., Paulickova  I., Rysova  J., Gabrovska  D. (2011): Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method .CzechJ.FoodSci., 29:45-50. Amethodoftheevidenceforthepresenceofwheat, rye, andbarleyinglutenfreefoods, basedonthepolymerase chainreaction  (PCR), wasvalidated.  DNAwasisolatedfromfoodsbychaotropicsolidphaseextraction.  ThePCR methodappliedwasfocusedontheintronofthechloroplastgenetrnlandutilisedprimersWBR11 andWBR13. ElectrophoresedwheatandryeDNAswerecharacterisedbya201bpfragment, barleyDNAbya196bpfragment. ThevalidatedPCRmethodwasappliedtotheselectionof18glutenfreefoods, previouslyfoundbyELISAmethod tocontain 1mgormoreofgliadinper100gfood. ThepresenceofwheatwasconfirmedbyPCRmethodinallfoods analysed. ThecomparisonwiththeresultsobtainedbyELISAmethodreliablyverifiedthedetectionlimitofPCR method, i.e.,0.02%wheat.