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Position: FDA definition of gluten-free

  • August 2013
  • 3 min read

As of August 2, 2013, the U.S. Food and Drug Administration has issued a definition of the term “gluten-free” to mean a food labeled with this claim would not contain any of the following:

  • An ingredient that is a prohibited grain. Prohibited grains are defined as:
    • Wheat, meaning any species belonging to the genus Triticum
    • Rye
    • Barley
    • Crossbred hybrids of wheat, rye or barley (e.g., triticale, which is a cross between wheat and rye)
  • An ingredient that is derived from a prohibited grain and has not been processed to remove gluten
  • An ingredient derived from a prohibited grain and that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food
  • 20 ppm or more gluten

 The agency would deem a product as misbranded after reviewing labels, an on-site inspection of the food manufacturer or an analysis of food samples.

 Read the full guidance: