An all-solid-state potentiometric electronic tongue with 36 polymeric membranes has been used forthe first time to detect gliadins, which are primarily responsible for gluten intolerance in people sufferingfrom celiac disease. A linear discriminant model, based on the signals of 11 polymeric membranes,selected from the 36 above using a stepwise procedure, was used to semi-quantitatively classify samplesof a "Gluten-free" foodstuff (baby milked flour), previously contaminated withknownamounts of gliadins(lt;10, 2050 or >50 mg/kg), as "Gluten-free", "Low-Gluten content" or "Gluten-containing". For this foodmatrix, the device had sensitivity towards gliadins of 12 mg/kg and overall sensitivity and specificity of77% and 78%, respectively. Moreover, the device never identified an ethanolic extract containing gliadinsas "Gluten-free". Finally, the system also allowed distinguishing "Gluten-free" and "Gluten-containing"foodstuffs (15 foods, including breads, flours, baby milked flours, cookies and breakfast cereals) withan overall sensitivity and specificity greater than 83%, using the signals of only 4 selected polymericmembranes (selected using a stepwise procedure). Since only one "Gluten-containing" foodstuff wasmisclassified as "Gluten-free", the device could be used as a preliminary tool for quality control of foodsfor celiac patients.