Gluten is naturally found in certain grains and the specific processed food products, and 1-2% of any population suffers from gluten enteropathy. Gluten enteropathy, or Coeliac Disease, manifests in abnormal immunological reactions to gluten which results in digestive disorder. This is a hereditary, immune mediated disorder charachterised by a permanent intolerance to gluten, a protein found in wheat, barley, rye and oats. The removal of gluten from food products will result in a cessation of all clinical symptoms of Coeliac Disease and its reintroduction will accordingly cause many intestinal disorders, even when clinical symptoms are not present at all. Therefore, it must be emphasised that the only successful therapy for the treatment of Coeliac Disease is the adoption of a life-long gluten-free diet, which is why the testing of food products is of great importance to those suffering from Coeliac Disease. The objective of this work is to determine if gluten is present in corn flour and the volume of gluten in barley flour and wheat flour. Additionally, pumpkin seed oil and ice-creams do not contain gluten and are therefore encouraged in the diet of Coeliac Disease patients. However, in pumpkin seed oil and ice-creams, acidity/pH and natural/artificial colouring needed to be assessed. These assessments were conducted in addition to those stated above.