New to the diet

[Don97]

So I was just wondering if labels that say gluten free are actual gluten free. Particularly foods that are fried and are labeled gluten free 

[Scott Adams]

Yes, in the USA if labeled gluten-free they must test below 20ppm, which is considered a safe level for celiacs. Super sensitive celiacs often only eat certified gluten-free products, which certify to less that 10ppm.

[trents]

So, it may depend on how sensitive to gluten you are. 20 ppm is enough to elicit a reaction for some celiacs.

[Scott Adams]

You are correct that some people might get a reaction to 20ppm, however, most won't, and items with "gluten-free" are not fortified with gluten up 19ppm, which seems to be the perception among many celiacs.

In many cases keeping manufactured foods below 20ppm is not much different from keeping them below 5ppm, and the companies in fact are likely aiming for numbers closer to zero, rather than 15ppm to 19ppm. If they detect levels closer to 20ppm in their foods most companies immediately try to find out why, and eliminate any supply or contamination issue, so that their products don't end up going over 20ppm and getting recalled.