How to Read Food Labels for Gluten

In the US, the FDA requires products labeled "gluten-free" to contain less than 20 parts per million (ppm) of gluten. The EU, Canada, and Australia use similar 20 ppm thresholds. Products above that limit cannot legally carry the claim.

Check the "Contains:" line first — US FALCPA rules require wheat to be disclosed there. Then look for the words "gluten-free" or a certification seal. If neither is present, scan the ingredients for wheat, barley, rye, malt, brewer's yeast, and non-certified oats.

No. "May contain wheat" and "made in a facility with wheat" warnings signal cross-contamination risk. Celiacs should avoid these products even when wheat is not listed in the ingredients.

Certified gluten-free products are independently tested to stricter standards — usually under 10 ppm — by organizations like GFCO or NCA. Plain "gluten-free" labels meet the 20 ppm FDA threshold but are not third-party verified.

Yes. GF Scanner reads ingredients in 33 languages and applies gluten-detection rules based on each region's labeling laws, so you can shop confidently abroad.