Hi Dilettantsteph -- thanks for your reply. I should clarify that I'm not posting here on this for me. I'm posting this because a lot of folks online are suggesting just washing the beans to magically remove the gluten, while Jane Anderson is saying that trace amounts may remain. I just want to point that out in case there are other sensitive folks like me out there wondering why they are sick. I have a separate post (the one I linked to) on my own problems. No one responded there and I suspect the sensitive folks don't check that forum too often. But it's OK. (You know, I actually did email Ms. Anderson on this a few weeks ago, but so far no reply. Oh well. It's OK.)
Anyway, I think Jane Anderson meant that testing would still find the gluten:
However, informal experiments using home gluten testing kits show it's not that easy to get rid of the contamination — some seems to remain behind, despite your best scrubbing efforts.
The problem is, gluten is a very sticky molecule, and it's just not very responsive to washing. Friends who also happen to be scientists have experimented with this, and have found you can lessen — although not eliminate — the gluten cross-contamination in beans by washing them repeatedly in water with dish soap, and then rinsing.
Sounds like her scientist friends are actually doing the ELISA test here to confirm results. I ordered some of those tests and some certified gluten-free Eden Food canned beans, and I suggest anyone eating beans from any source other than one where they know how it was harvested (their own garden or a small farmers' they have spoken to) do the same, and not rely on just washing.