New Gluten Free Labeling Standards

gluten free label regulation
Some exciting news in the gluten free world! The Food and Drug Administration has passed new mandates for the voluntary labeling of “gluten free” products. Some additional details are below (in an email I received from We The People) , but the gist is that food manufacturers have 1 year to comply with the new regulations for adding the words “gluten free” to their food labels. Although most products with gluten free labels are in fact gluten free, this new regulation will guarantee that any unavoidable presence of gluten in the food must be less than 20 ppm.

The petition for this began on October 20th, 2012…and the final ruling was passed on August 5th, 2013.

THANK YOU to the 40, 639 people who signed this petition!


Gluten-Free Should Mean Gluten-Free

By Michael R. Taylor, Deputy Commissioner for Foods and Veterinary Medicine at the Food and Drug Administration

Thanks for your petition. The Food and Drug Administration is a science-based, regulatory public health agency, and as we make determinations on food labeling, we take time to ensure the final standard is the right one.

We’re pleased to share that on August 5th, 2013, the Food and Drug Administration published the final rule defining the term “gluten-free” for voluntary food labeling, setting an enforceable standard that will benefit people with celiac disease, as well as those with gluten sensitivity.

Manufacturers that use “gluten-free” on their food labels must ensure their foods are either inherently gluten free, or do not contain an ingredient that is:

  • a gluten-containing grain (e.g., spelt wheat);
  • derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or
  • derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food.

Also, any unavoidable presence of gluten in the food must be less than 20 ppm.

Manufacturers have one year to implement this rule, meaning all manufacturers using a “gluten-free” claim must ensure their labeling is in compliance with the final rule by August 5th, 2014.

It’s important to note that many foods currently labeled as “gluten-free” may already meet the new federal definition, but this rule will ensure greater consistency in labeling – and that’s good news for consumers.

Learn more about the new standards here.

Tell us what you think about this response and We the People.

Stay Connected

Stay connected to the White House by signing up for periodic email updates from President Obama and other senior administration officials.


Gluten Free Shopping List

grocery failDon’t know where to get started at the grocery store? I recently saw a man post a picture of a very sad and empty grocery cart, captioned “I just moved into my own place, I have no idea what I’m doing”. In response to that, I thought a grocery list post might be helpful to any new gluten -free shoppers.


I keep the above items in my pantry/fridge at all times.

– Potatoes & onions will last in your pantry for a while – and when you store them together they keep each other from rotting
– Cup 4 Cup is a great GF flour – I also like Bob’s Red Mill, or Gluten Free Pantry
– Rice
– Tomatoes (base for a sauce – I guess you only need this if you make your own sauce often)
– Garlic & Olive oil (I use these every day!)
– Progresso lentil soup – nice to have for those days you are feeling super lazy, or late for work, etc.
– Larabars – I keep these in my purse, in my desk, everywhere. Perfect when you’re on the go.
– Potato Buds (I use these as panko bread crumbs)
– Trader Joe’s rice noodle soup –
– Panda Puffs – always good to have cereal in the house
– Peanut butter
– Frozen bananas

weekly groceries

On a weekly basis, I stock up on fresh veggies (lettuce, avocado, cauliflower), a few types of protein (chicken, eggs, fish) and minimal carbs (gluten free pasta). I always try to have more veggies and proteins than carbs or canned/processed foods. Happy shopping!

Buffalo Chicken Stuffed Avocado How can something this easy, healthy and gluten free be so delicious? I don’t know, but here it is.



-chicken breast
-gorgonzola cheese/ or blue cheese
-red onion
-hot sauce (I use Frank’s Red Hot, Original) – or if you want to go all out, they have a sauce specifically for wings which is definitely less healthy but is also really awesome)


-chop chicken into small 2cm chunks (pulled chicken would also go well)
-sauté chicken with hot sauce (I use franks red hot) (takes 5 mins)

in the meantime:

-chop celery and tomato and red onion (slice red onion super thin/mince)
-slice avocado in half, lengthwise. Hold both sides in each hand, and twist halves in opposite directions to remove one side from pit. Leave avocado in skin, but slice crisscross marks across to make it easy to scoop out later
-when your chicken is cooked turn off the heat and pour chopped items and crumbled cheese into sauté pan and mix around quickly (not even a minute!). Just do this so the cheese begins to melt a bit and all ingredients blend together.
-salt and pepper if you like
-pour mixture on top of your pit-less avocado & enjoy!

If I owned a spork, I think that would be the best utensil to eat this with.

ingredients ingredients

Ghost Meringues!

An easy Halloween treat that is always gluten free!

2 cups of sugar and 8 egg whites makes 2 dozen meringues!

You need a good mixer for this one…

-Fill a large pot  with roughly 4 inches of water, and bring to a simmer
-Place your sugar and egg whites in a (heatproof) mixing bowl in the simmering water
-Stir constantly, until sugar begins to dissolve (just a few minutes)
-Transfer bowl to mixer, and whisk on medium for 3 minutes
-Mix on high for 6-10 more minutes, until mixture is thick and white

-Line cookie sheet with non stick foil or spray (IMPORTANT)
-Use a large spoon or ice cream scoop to measure out each dollop of meringue
-Plop on tray and then pull straight up on spoon to create the cone shape
-Top off meringues ghosts with 2 (gluten free) mini kisses for eyes

Bake in the oven on 275 for 55 minutes

Finals Foods!!

This gallery contains 7 photos.

It’s finals season. The season of all nighters, coffee induced ulcers, and to-go dinners in the library. For Celiacs it is vital to have finals-friendly, quick meals on hand in your apartment and back pack. Here are some of my favorites for the busy season: Progresso soups, they have 17 different gluten free options! Trader … Continue reading