Certifications in the US

These are the Certifications to look for in the US.

Always read labels, recipes and ingredients change constantly.

'Made in a facility' is generally considered safe for Celiac's.

'Made on shared lines' is a huge red flag and should be avoided.

'May contain' is a voluntary CYA (CoverYourA**) statement made to prevent litigation.

Oats do NOT contain gluten, but CC is a HUGE issue unless the oats are grown and processed under Purity Protocol standards...and that will be listed in the ingredients as purity protocol oats.

Soy does NOT contain gluten, but Soy SAUCE does.

Holiday treats, seasonal treats or specialty treats are always dangerous as those are often run fast on any available line and CC is a HUGE issue.

Just because it says 'Gluten-Free' doesn't mean it is. Check for certifications, and read the ingredients.

Gluten-Free Wheat Starch is real, also called Codex Wheat Starch, wheat starch is allowed in Gluten-Free foods as long as the final product contains less than 20ppm of gluten. However, wheat starch is NOT safe for those with wheat allergies. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

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