How to check if a product is gluten-free
Gluten is a protein found in wheat, barley and rye. For people with celiac disease or gluten sensitivity, spotting it on a label is essential — and it isn't always spelled out.
What 'gluten-free' means on a U.S. label
The FDA allows a 'gluten-free' claim only when a food contains less than 20 parts per million of gluten. Independent certification seals often use a stricter limit.
Hidden sources of gluten
- Wheat in any form: spelt, farro, durum, semolina, einkorn
- Barley, including malt, malt extract, malt vinegar and malt flavoring
- Rye
- Brewer's yeast
- Oats not labeled gluten-free, because of cross-contact during processing
Let the scan flag it
With the gluten-free preference on, Novaz warns you when a product's data shows gluten and leaves those products out of your alternatives. If you have celiac disease, always confirm on the package.
FAQ
- Is wheat-free the same as gluten-free?
- No. A wheat-free product can still contain barley or rye, which also contain gluten.
Scan it before you buy it
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