Gluten free stuff

[Tammy Pedler]

Why are so many gluten free items not safe for celiacs. I read labels all the time. I don’t know how many times they say that and are not safe for people who have celiacs. So confused. Help….

[Scott Adams]

If a product is labelled "gluten-free" it is considered to be safe for people with celiac disease (in the USA they need to test below 20 ppm). Some people prefer to eat only foods that are certified gluten-free, which are supposed to test below 10 ppm, however, they don't always test this low.

[trents]

Tammy, who is saying they aren't safe for celiacs? Are you saying that is stated on the product packaging itself or that you are reading where people on forums like this one are claiming they aren't safe? Who is "they"?

Edited October 15, 2025 by trents

[Tammy Pedler]

15 hours ago, trents said:

Tammy, who is saying they aren't safe for celiacs? Are you saying that is stated on the product packaging itself or that you are reading where people on forums like this one are claiming they aren't safe? Who is "they"?

As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything

listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 

[trents]

Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content.

Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.

[Scott Adams]

The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping.

It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.