About Does It Have Gluten?

What This Site Does

Does It Have Gluten is a free, searchable database covering 348 foods, drinks, and ingredients. Every food is classified using a traffic light system and includes specific guidance for people with coeliac disease versus non-coeliac gluten sensitivity, because the risk profiles are different.

Our Traffic Light System

Gluten Free means the food is naturally gluten free in its unprocessed form. Always check labels on packaged versions for cross-contamination statements.

Check the Label means the food may or may not contain gluten depending on the brand, preparation method, or specific product line. For coeliac disease, avoid unless the specific product is certified gluten free. For NCGS, check the label and assess your personal tolerance.

Contains Gluten means the food contains gluten by default. Gluten-free alternatives may exist and are listed on each food page.

When Australian and US standards conflict, we always default to the stricter standard (typically Australia's FSANZ, which requires "no detectable gluten" versus the US FDA's <20ppm threshold).

Data Sources

Our information is sourced from the following authorities:

Australia and New Zealand: Food Standards Australia New Zealand (FSANZ), particularly Standard 1.2.8 on nutrition information requirements and allergen labelling. Coeliac Australia's ingredient lists covering 800+ ingredients and 300+ additives. State health departments including SA Health, Queensland Health, and Better Health Channel (Victoria).

United States: US Food and Drug Administration (FDA) gluten-free labelling final rule (August 2013, extended August 2020 for fermented and hydrolysed foods). USDA FoodData Central for food composition data. Celiac Disease Foundation and Beyond Celiac for condition-specific guidance.

International: The November 2025 FAO/WHO expert consultation establishing a 4mg gluten reference dose for precautionary allergen labelling. Codex Alimentarius standards. Peer-reviewed research from PubMed and PMC.

Understanding Coeliac Disease vs Gluten Sensitivity

Coeliac disease is an autoimmune condition affecting approximately 1 in 70 Australians. Even trace amounts of gluten (as low as 10mg/day in some individuals) trigger an immune response that damages the small intestine. 80% of Australians with coeliac disease remain undiagnosed. The only treatment is a strict, lifelong gluten-free diet.

Non-coeliac gluten sensitivity (NCGS) causes symptoms such as bloating, fatigue, and headaches but does not trigger the same autoimmune intestinal damage. Tolerance thresholds vary between individuals. NCGS is diagnosed by exclusion after coeliac disease and wheat allergy have been ruled out.

Wheat allergy is a separate IgE-mediated immune response to wheat proteins (not limited to gluten). It can cause anaphylaxis and requires different management.

For a detailed comparison, see our guide: Coeliac Disease vs Gluten Sensitivity vs Wheat Allergy.

How We Review Data

All food entries are reviewed against current FSANZ and FDA guidelines. Brand information is verified against manufacturer websites and product labels. We update entries when formulations change or new products enter the market. Each food page displays a "Sources" section citing the specific references used.

This site is part of the RefDat network of reference data websites.

Contact

Found an error? Have a suggestion? Get in touch. Accuracy matters here because people's health depends on it.