Reading Gluten Free Labels in the USA

The FDA Gluten-Free Standard

The US Food and Drug Administration (FDA) set the 'gluten-free' standard at less than 20 parts per million (ppm) in August 2013. This applies to all foods labeled 'gluten-free', whether naturally or manufactured to be gluten-free. It's the same threshold as Australia and most countries.

However, the US standard applies to the final product only. It doesn't require manufacturers to have dedicated facilities or processes, just that the finished food meets the <20ppm threshold. This can be achieved through careful sourcing, cleaning, or testing.

The Fermented Foods Extension

In August 2020, the FDA extended gluten-free labelling to include certain fermented and hydrolysed foods made from gluten-containing grains, if they test below 20ppm. This mainly affects soy sauce and some condiments. Traditional soy sauce contains wheat, but some brands have been reformulated or tested to meet the FDA standard. Always check the label; not all soy sauce is gluten-free, and many traditional brands still contain wheat.

GFCO Certification

The Gluten-Free Certification Organization (GFCO) is a third-party certifier stricter than FDA requirements. GFCO-certified products undergo testing and facility audits. If you see the GFCO seal, you know the manufacturer has gone above and beyond FDA compliance. It's useful for people with severe sensitivity, but not required; many safe products don't have GFCO certification.

TTB Alcohol Labelling

Alcohol in the US is regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB), not the FDA. Spirits distilled from gluten-containing grains can still be labelled 'gluten-free' under TTB rules because distillation removes proteins. Beer, however, must use gluten-free ingredients to claim the label (unless it's been specifically tested to <20ppm). Wine and hard ciders are naturally gluten-free in most cases, but check the label for additives.

Wheat-Free vs Gluten-Free

This is a critical distinction in the US. 'Wheat-free' only means wheat is not an ingredient; it doesn't address barley or rye. A product can be wheat-free but still contain gluten from barley malt extract. Conversely, 'gluten-free' covers wheat, barley, rye, and their derivatives. If you need to avoid gluten, look for the 'gluten-free' label specifically, not just 'wheat-free'.

Sources

FSANZ, Coeliac Australia, Celiac Disease Foundation, FDA, Beyond Celiac