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According to the FDA, now you can just use regular bread as a substitute for bread. Gluten-free don't have to be gluten free

Rodericrinehart
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The_cook
Gourmet Metrics added 9 months ago

This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term "gluten-free" on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”

This comes from the press release put out by the FDA on 8/2. Here is the link
http://www.fda.gov/NewsEvents...

Hope this will clear up some confusion.

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