label Reading
~The Gluten Free Label~
The FDA states that a product can be labeled gluten free if it contains less than 20 ppm (parts per million) of gluten. It is a voluntary label, not an official certification. Even when a product has a gluten free claim, it is always important to check the ingredient list and allergen statements.
Link to the FDA gluten free labeling information.
~Allergen Statements~
Wheat is a top-9 allergen, in the US, and is required to be listed on ingredient labels, but gluten, rye, barley, and their derivates are not. The 9 allergens that are required to be listed are:
shellfish, peanut, tree nuts, dairy, soy, wheat, eggs, soy, sesame
Allergen statements, beyond the required top-9 allergens are voluntary.
Statements like “may contain…” “processed in a facility that uses…” “made in a shared facility that uses…” are voluntary and can lead to confusion.
Avoid products with the “may contain…” statement.
Products with “processed in a facility that uses…” “made in a shared facility that uses…” claims can be safe for people with celiac. The facility might be a huge with gluten containing products being used in one area and gluten free in a separate area, never coming into close contact.
Look at the ingredient list to see if there are possible sources of hidden gluten listed, like malt(ed), seasonings, and yeast extract. Click here for more words for gluten.
Some products carry an official 3rd party certification label and also have a “processed in a facility that uses…” or “made in a facility that uses…” on their packaging, but the certification label can be trusted.
Learn more about 3rd party certification organizations here.
~Additives~
The National Celiac Association has a great detailed list of where gluten could be hiding in the many possible additives used in processed foods. Click here to learn more.
Top confusing additives:
Artificial flavorings and colors are considered to be gluten free, but some people do react to them for non-celiac related reasons.
Maltodextrin is processed so much that it is gluten free.
Natural flavorings are most likely gluten free. Wheat will be listed if the flavoring is derived from wheat.
Seasonings could have gluten in them and more research should be done when the single seasonings used aren’t listed on the label. When the single seasonings are listed and don’t contain gluten, then it should be gluten free.
Sugar alcohols are processed so much that they are gluten free.
Wheat starch can be gluten free and safe for someone with celiac, but ONLY when there is a statement that says that the wheat starch has been processed enough and tested to contain less than 20ppm. All other wheat starch products must be avoided.
It is important to note that wheat starch still needs to be avoided for those who are allergic to wheat.
Gluten free doesn’t mean wheat free and wheat free doesn’t mean gluten free.
In most cases the food manufactures’ website will have more information on their website about their gluten free labeling practices. When a product is not clearly labeled, and you need more information, explore their website and/or contact them directly.
Anne Barbo Moon
Disclaimer:
While I have 15+ years’ experience of navigating the world as the parents of a child with celiac, have worked with multiple celiac disease related organizations, and has a Master’s of Science in Holistic Nutrition I am not a physician, or other licensed medical professional. The material and content contained on this website is for informational purposes only and are not intended to serve as a substitute for consultation, diagnosis, or medical treatment by a licensed medical professional. Please consult your doctor for any medical or health-related questions. The information contained on this website should NOT replace medical or health-related advice from a physician or licensed medical professional.