Gluten-free diet is a diet that is completely free of ingredients derived from cereals containing gluten (wheat, barley , rye and certain variety of oat). Food additives such as flavors, stabilizing and thickening agents may also contain gluten.
Example of gluten free food:
Examples labeled gluten-free food:
Deserts, snacks without cereals, sausages, soups, rice crackers, etc.
Example of raw material potentially gluten free:
Starch, glucose, rice flour, corn flour, etc
- Codex Alimentarius (FOA/WHO):
< 20 mg/kg or < 20 ppm is “gluten-free”.
For the FACE (Federation of Associations of Spanish celiac), the label “Controled by FACE” must have less than 10 ppm of gluten.
- United States:
FDA follows the Codex and considers <20 ppm as “gluten free”.
- European Union Gluten Labelling Regulation (2009/41/EC) – January 2009.
< 100 mg/kg or < 100 ppm shall bear the term (label) “very low gluten”.
< 20 mg/kg or < 20 ppm may bear term (label) “gluten-free”.