Click here to see the latest article on the FDA regulations surrounding "Gluten Free" labeling!
Currently, The FDA states that:
In the context of celiac disease, the term “gluten” is used to collectively refer to gluten in wheat, and to the proteins in other grains that have been demonstrated to cause harmful health effects in individuals who have celiac disease. These grains are wheat (including different varieties such as spelt and kamut), rye, barley, cross-bred hybrids (e.g., triticale, which is a cross between wheat and rye), and possibly oats.
They FDA has also proposed a new definition of gluten: define the term “gluten” to mean the proteins that naturally occur in a prohibited grain and that may cause adverse health effects in persons with celiac disease.
FDA is proposing to define the term “prohibited grain” to mean any one of the following grains:
* Wheat, meaning any species belonging to the genus Triticum
* Rye, meaning any species belonging to the genus Secale
* Barley, meaning any species belonging to the genus Hordeum
* Crossbred hybrids of wheat, rye or barley (e.g., triticale, which is a cross between wheat and rye)