Elisa Bosley, Editor in Chief

August 29, 2013

10 Slides

Customers with celiac disease or nonceliac gluten sensitivity undoubtedly check labels or only buy products with a reassuring “certified gluten-free” seal. (Soon, thanks to new FDA rules, no product can claim “gluten free” unless it’s verified at 20ppm or less.)

For the gluten-free newbie, though, this list may offer a few "watch out" moments. Remember: If a product is manufactured in the U.S. with wheat, it must disclose that on the label (typically at the bottom of the ingredient list); but it does not have to disclose other gluten culprits, such as barley and rye – and all bets are off if the product is made outside the U.S.


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