I think it is clear that SCiO may be able to help with INTOLERANCE issues where the substances are present in reasonably large quantities, and missed traces are not life threatening.
SCiO must not be used for allergens or toxins where mg/Kg amounts could kill.
The first step would be to scan known foods with and without gluten to check the possibilities out. The samples may have to be sorted into classes if the noise from a myriad of possible ingredients drowns the gluten signature. (Breads / Cakes / Sweet sauces / Savoury Sauces etc for whatever foods gluten may lurk in)