Did you know that allergen labeling, including the gluten-free label, was introduced to the US in 2006? Before that, people with celiac disease made decisions based on the ingredients list alone, without the help of a “gluten-free” label.
While we have more information now than back then, reading food labels can still be confusing and overwhelming. But, with practice and the help of our free resources, below, you’ll become confident over time! Click on an image to enlarge it, and get started on your gluten-free journey!
Step-By-Step Guide
Download the Beyond Celiac Step by Step Guide to Reading Gluten-Free Labels to help you navigate the supermarket shelves.
Thanks to Cabot Creamery, Crunchmaster and Glutino for making this resource possible!
Label Safety Rankings
Your ultimate cheat sheet to decoding gluten-free labels in the US, using the traffic light signal: green means go, perfectly safe, yellow means use caution, and red means danger, don’t go.
Certified Gluten-Free Logos
There are a few companies that test products to ensure they’re gluten-free. Certified gluten-free products are the safest products you can buy.
Red Flag Ingredients Cheat Sheet
Wheat, barley, and rye can hide under other names, too. Print our cheat sheet to keep on hand when grocery shopping!
Resource created by Ambassador Dani Black
Do You Need More Help Navigating the Gluten-Free Diet?
Download this free, comprehensive resource, Getting Started: A Guide to Celiac Disease and the Gluten-Free Diet.
Still Confused About a Product?
When in doubt, call the food manufacturer directly to ask about their ingredients and manufacturing process. There should be a company name, phone number, and/or email address somewhere on the packaging.