Is it gluten-free?
Dated, sourced verdicts on the food in your hand. When the honest answer is "nobody has confirmed this", we say that instead of guessing.
8 not gluten-free3 depends2 unverified7 gluten-free
Everything checked so far
20 foods across 10 aisles. The ones to avoid are listed first.
Why food contains gluten
Eight explainers. Every verdict above rests on one or more of them.
Why barley malt is in your cereal (and what it means)Malt is barley, barley is a gluten grain, and in the US barley never has to be named on the label, so "maCertified gluten-free vs "no gluten ingredients"A certification means an audited 10 ppm; a gluten-free claim means an enforceable 20 ppm; a clean ingredient lWhy distilled spirits are gluten-free even when made from grainGluten proteins are too large to evaporate, so they stay in the still, which is why grain whisky is gluten-freModified food starch, and what US labelling law actually tells youOn an FDA-regulated US label, unqualified "modified food starch" is not wheat, but the same law letsOats, avenin, and why gluten-free oats existOats contain avenin, not gluten. The problem is the supply chain they travel through, which is why "gluteThe shared fryer problemA naturally gluten-free food fried in oil shared with battered items is not gluten-free, measured contaminatioSoy sauce is made with wheatStandard brewed soy sauce is roughly half wheat by grain weight, which is why it turns up as the hidden glutenWhat 20 ppm actually means20 ppm is the legal ceiling for making a gluten-free claim, not a measure of what any individual can safely ea