Cross contamination

[Flash Mahoney]

Question for the group. We recently found out that two of our grandsons have celiac. They love my spaghetti sauce. I typically make a huge batch at a time (4 gallons +/-) and store/freeze the sauce in half gallon (gluten free) Tupperware containers. The last batch I made, I chopped a couple stalks of celery and some onion on a clean cutting board that has been used in the past to slice some regular bread but has been washed and scrubbed with hot soapy water several times since. My question is……is my sauce “gluten free”?  I know there are minimum levels (parts per million) that you need to stay below to be called “gluten free”. With the volume of sauce that I made and the negligible (if any) chance of gluten from the clean cutting board, I would bet that there’s probably not even a trace of gluten in my sauce. Is there a way to test my sauce for gluten ?

Thanks for any input you have. 
 

[trents]

https://nimapartners.com/products/nima-partners-gluten-sensor

[Scott Adams]

Testing it would be the only way to know for sure, but based on your description of having cleaned the cutting board well, even though it is wood, it is very doubtful that enough gluten could have been transferred from the cutting board to the sauce, and given the large amount of sauce--4 gallons--it could not be enough to contaminate such a large batch.