How to Check Food Labels for Gluten

Whether you’re newly diagnosed or not, checking food for gluten can be exhausting and confusing. This is why I wrote this guide on how to check food labels for gluten.

This guide on how to check food for gluten will help you determine if a packaged food item is safe for someone with celiac disease. It’s important to note that these are general standards and some people with celiac disease or NCGS have even stricter standards then listed below. If you’re buying food for someone who is living gluten-free, be sure to check with them on if the item is acceptable too.


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How to Check a Food Label for Gluten


How to Check Food Labels for Gluten - Tayler Silfverduk, DTR - #glutenfreelife #glutenfree #glutenfreelabels #glutenfreefood #glutenfreeeats #glutenfreefood gluten-free food, gluten-free eats, gluten-free life, celiac life, celiac disease, #celiacdisease #celiac, gluten-free food labels, reading food labels, reading food labels, gluten-free education, celiac education, dietetic education, dietitians, #celiaceducation #glutenfreeducation

When approaching a food label, remember the acronym “CANS”

CCertifications & Claims
AAllergen Statement / Warning
NNot Safe Ingredients
SSuspicious Ingredients

Certifications and Gluten-Free Claims

A general good rule of thumb is that if “gluten-free” is on the packaging of food in the USA then the food is safe. This means you can skip the rest of the steps below. Beware of foods that say “no gluten-containing ingredients” or any other variation of that. You want to see “gluten-free” because this means that it has to have less than 20ppm of gluten in it in the USA. In some countries, this cut-off is even lower.

In fact, cutoffs range from 20 ppm in Spain, Italy, UK,37 Canada, and USA, to 10 ppm in Argentina and 3 ppm in Australia, New Zealand, and Chile.

Cohen, I. S., Day, A. S., & Shaoul, R. (2019). Gluten in Celiac Disease-More or Less?. Rambam Maimonides medical journal, 10

In the United States of America, 20ppm of gluten is considered generally safe for people with celiac disease. This might make you wonder why other countries require there to be lower amounts. The thing is that some people with celiac disease can react to foods with gluten falling below 20ppm. So if you’re buying gluten-free food for someone, you need to check with them if the food is something they’d feel safe eating because everyone has different standards and needs.

If you live in the USA and need food that contains only 10ppm or 5ppm of gluten, you might want to consider contacting manufacturers to see what their products test at. Alternatively, you can buy food items with gluten-free food certifications that test at levels even lower than 20ppm.

If you can’t find “gluten-free anywhere on the label, it’s time to move on to the next step!


Is there an Allergen Statement?

If gluten isn’t listed in the ingredients it’s for the next step on checking food labels for gluten. The next step is to read the allergen statement. It’s important to note that allergen statements are voluntary they may or may not be present. If one is present, check it to see if the product is processed on the same equipment or facility as wheat. Then use that information to determine if the food is safe for you.

This step is very individualized. Some people will eat foods processed on the same equipment and facility as gluten, others will not. I personally will eat food processed in the same facility but not always on the same equipment.

If I see the “processed on the same equipment as wheat” allergen statement, I will either not buy the product or I will contact the manufacturer to see what their protocol is.


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Not Safe Ingredients

Next on how to check food labels for gluten is checking the label for gluten ingredients.

If you can’t find “gluten-free” anywhere on the food item or label, you need to read the ingredient list.

When reading the ingredient list you need to look for any obvious gluten-containing ingredients.

Remember the acronym “BROWS” which stands for Barley, Rye, Oats (sometimes), Wheat, and Spelt. To the right is an infographic I shared to my Instagram on a few common ingredients to watch for!


Suspicious Ingredients

Are there any suspicious ingredients mentioned on the food label without a gluten-free claim? These ingredients are those that might not obviously contain gluten if the label isn’t specified as gluten-free. Examples might be spices, natural flavoring, caramel color, and more.

For a more in-depth list of suspicious ingredients, download my celiac disease workbook by signing up for my newsletter below!


Contact the Manufacturer (optional)

Like I mentioned above, sometimes I will contact the manufacturer or company about the food I am unsure about. I recommend this especially if you anxious or want more info. I find the best way is to call, email, or DM companies on social media.


While there can be a lot more to reading food labels, I hope this post on how to check food labels for gluten has been helpful. I think it provides a solid foundation and starting point for finding safe food. Do you have any tips you want to share? Leave a comment.



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