Gluten-Free Foods

Gluten is a protein found in wheat, barley, rye, and triticale. People with celiac disease, non-celiac gluten sensitivity, or wheat allergies must strictly avoid gluten. These products are labeled or certified as gluten-free, meaning they contain less than 20 parts per million (ppm) of gluten as per FDA standards.

Important: Always verify allergen information on product packaging, as formulations can change. Data sourced from Open Food Facts.