Is it true that some foods labelled as gluten free still contain some gluten?
Yes, it is true, for a number of reasons, like contamination in the factory and the addition of a special starch which has been treated to reduce the amount of gluten, foods labelled as ‘gluten free’ have been allowed to contain small amounts of gluten. However, new rules, published on 21 January 2009 relating to the use of the claims ‘gluten free’ and ‘very low gluten’ should make it easier for you to choose foods that are suitable for you. Foods labelled as ‘gluten free’ are allowed to have small amounts of gluten in them (less than 20 parts of gluten in a million). This is because it’s difficult to make foods that are completely free of gluten. As well as ‘gluten free’, a second labelling term ‘very low gluten’ has been created. This is for foods that contain a special type of starch which has been treated to remove almost all the gluten. This starch is needed in certain foods, for example bread and cakes, to add consistency and texture. However, because of the way in which it’s mad
