The invention relates to a method for extracting the gluten contained in a
sample using an ethanol aqueous solution in the presence of a composition
containing a disulphur group reducer and a decoupling agent, in a buffer
having a pH of between 7 and 8. The inventive method can be used to
extract quantitatively the gluten contained in a heat-processed or
non-heat processed food sample before the quantification of the gluten by
ELISA. The method is suitable for food analyses, in particular, for
foodstuffs intended for celiac sufferers.