What is the FDA Labeling Rule?

According to the FDA Label Reading Rule, a packaged food product can be labeled “gluten free” if it is either naturally gluten free or does not contain an ingredient that is:

1) a gluten-containing grain (e.g., spelt wheat);

2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or

3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 ppm or more gluten in the food. Also, any inevitable presence of gluten in the food must be less than 20 ppm

What Foods are Covered Under This Rule?

Covered:

• All FDA-regulated foods

• Dietary supplements (vitamins, minerals, herbs, amino acids)

• Imported food products that are subject to FDA regulations

Not Covered:

• Meat, poultry, and unshelled eggs (and any other products regulated by the USDA)

• Distilled spirits & wines that contain 7% or more alcohol by volume

• Malted beverages made with malted barley or hops

Sources

Celiac Disease Foundation

U.S. FDA