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.
Some examples of gluten free food:
Example of food labelled Gluten free:
Deserts, snacks without cereals, sausages, soups, rice crackers, etc.
Example of raw material that is potencially 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 Regulations (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”.