What's happening with gluten-free labeling

​Restaurant "Gluten-Free" Meals Test Positive 32% of the Time​

A Columbia University study analyzing crowd-sourced data found that 32% of restaurant foods labeled "gluten-free" actually contained detectable gluten! Pizza and pasta were the worst offenders, with over half testing positive for gluten contamination.

​Consumer Trust in Labels is Plummeting Despite $40B Market Growth​

While the gluten-free market jumped from $78.5 billion to $83.5 billion in just one year, consumer trust in "gluten-free" labels is actually shrinking. Many people who medically require gluten-free foods are finding that misleading marketing, confusing labels, and inconsistent safety standards are making it harder—not easier—to find truly safe options

​Hidden Gluten Found in Surprising Products From Soy Sauce to Shampoo​

Recent investigations have revealed that gluten can be found in unexpected places, including soy sauce, teriyaki sauce, meat alternatives, salad dressings, and even non-food items such as shampoo and lip balm. Many condiments use malt vinegar or flour as thickeners, while some corn flakes and rice cereals contain malt extract from barley.

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This Week's Topic:
Is It Really Gluten Free?

Here's what nobody tells you about gluten-free baking: the hardest part isn't finding recipes that work. It's trusting that your ingredients won't sabotage you.

Last week, a baker shared their frustration after getting sick from "gluten-free" bread flour that seemed perfectly safe. The culprit? Shared manufacturing equipment that wasn't disclosed anywhere obviously on the package.

This happens more than you'd think.

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The Real Problem

"Gluten-free" on a package doesn't guarantee what you think it does. The FDA allows up to 20 parts per million of gluten in products labeled gluten-free. For some people, that's still too much.

Worse, manufacturers can use naturally gluten-free ingredients that got contaminated during processing and still slap a "gluten-free" label on the final product.

Instead of playing ingredient roulette, here's how to actually evaluate what you're buying:

Start with the fine print. Skip the front of the package entirely. Go straight to the ingredient list and look for the manufacturing statement at the bottom. "Processed in a facility that also processes wheat" is your red flag.

Know the sneaky names. Gluten hides behind terms like "natural flavoring," "glucose syrup," and anything with "malt." When in doubt, contact the manufacturer directly. Most have gluten-free customer service lines.

Prioritize certified over labeled. Third-party certification (look for the GFCO symbol) means independent testing below 10 ppm. It's stricter than FDA requirements and worth the extra cost for peace of mind.

Map your safe brands. Once you find manufacturers who consistently deliver clean products, stick with them. Bob's Red Mill, King Arthur, and Enjoy Life have earned trust through transparent practices and dedicated facilities.

Test systematically. When trying new ingredients, use them in simple recipes first. A basic muffin will reveal problems faster than a complex layer cake.

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Beyond the Ingredients

Your kitchen setup matters too. Cross-contamination can happen in your own space through shared toasters, cutting boards, or even flour dust in the air. The cleanest ingredients won't help if your prep area isn't managed properly.

This level of scrutiny might seem excessive, but it's the difference between baking with confidence and constantly worrying about reactions. Once you develop these habits, they become automatic.

Your gluten-free baking will improve not just because you're avoiding contamination, but because you'll understand your ingredients at a deeper level.

That understanding translates into better results every single time.

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