A friend and I grilled veggie and meat kabobs yesterday. She used a generic (Meijer) brand BBQ sauce and Kraft salad dressing; both appeared to be gluten-free from the ingredients listed. I, of course, used a marinade that was for sure gluten-free. We used my grill (no charcoal) but divided the cooking area.

I now want to grill up another round of my gluten-free kabobs. Should I be concerned about traces of gluten left over from her 'questionable' sauce and dressing? Anything still on that grill is burnt to an absolute CRISP. I figure any remaining gluten proteins would have completely changed to carbon. It seems that the burning temperature of wood falls between 540 F and 1100 F (282-593 C). I'm not sure if that's also the adiabat. flame temp.

Any thoughts from resident chemists? What's the burning/decomposition temperature of gluten?

You can't burn off gluten. It's still there... Same deal for deep fryers - it stays even in boiling oil.

I'd take the grill off and give it a soapy soak and a scrub. Or you can buy disposable foil that has holes perforated in it on the grill to keep your food away from the gluten that's already on the grill.

Sorry.

I've heard conflicting information from what was previously posted.

If you really burn it to a crisp, you're okay. With a charcoal grill this is pretty easy ... don't know about propane because I've never had one.

It's different than frying oil ... it's hotter.