Coeliac in the United Kingdom

The names gluten hides behind are the same in every country, so we keep them in one place: our hidden gluten ingredients list. This page covers what changes in the UK: the law behind “gluten-free”, what a “may contain” line means there, oats, labels, symbols, help with costs and the national coeliac association.

The UK at a glance

What does “gluten-free” mean on a UK label?

A UK food may be labelled gluten-free only if it contains no more than 20 mg of gluten per kg (20 ppm) as sold. Coeliac UK sums up the law the same way: only foods with 20 ppm or less can be labelled gluten free.

“Very low gluten” is a different legal term for specially processed cereal foods with up to 100 mg/kg, so it is not gluten-free. Coeliac UK says no UK foods carry it at the moment, though you may see it elsewhere in Europe.

Making a gluten statement is optional for a business, but any wording about absent or reduced gluten must follow the legal statements. “Suitable for coeliacs” may only appear alongside a lawful gluten-free or very low gluten statement. These rules cover restaurants and other unpackaged food too, and no other wording about absent or reduced gluten is allowed.

The Food Standards Agency (FSA) tells businesses to avoid “no gluten-containing ingredients” (NGCI) menu wording, so a menu line like that is not the same as gluten-free.

The rule is Regulation (EU) No 828/2014 as kept in UK law. The UK’s copy has not been amended since it was carried over from EU law at the end of 2020, and the FSA says EU food law kept after Brexit became “assimilated law” on 1 January 2024. Local councils enforce labelling, usually through trading standards or environmental health.

Can I eat food that says “may contain” in the UK?

In the UK we follow Coeliac UK: if a product has no “gluten-free” label and its pack says it may contain wheat, barley, rye, oats or any other cereal containing gluten, leave it on the shelf, while a product labelled “gluten-free” meets the 20 ppm law even if it also carries a “may contain wheat” line aimed at people with allergies.

UK law does not require a “may contain” line at all. The FSA calls it precautionary allergen labelling (PAL), which businesses add voluntarily, and its guidance says they should use it only after a risk assessment finds a cross-contact risk they cannot remove. Coeliac UK explains that when you see one, the manufacturer has decided the risk of cross contamination with gluten is unavoidable.

A pack may lawfully say both “gluten-free” and “may contain wheat”: the gluten-free label still means 20 ppm or less, and the FSA says such a warning is for people with a cereal allergy, not for coeliac disease.

In cafes and restaurants, cross-contact information does not have to be on a label and can be given verbally or on signs, so ask.

Are oats gluten-free in the UK?

Oats can be part of UK gluten-free food only if they were specially produced to avoid contamination with wheat, rye or barley and contain no more than 20 mg/kg of gluten.

Coeliac UK says most people with coeliac disease can eat gluten-free oats, while a very small number still react to them. Gluten-free oats can be introduced at any stage; if you have ongoing symptoms or concerns, Coeliac UK suggests reviewing them with your health professional.

Oats and oat products not labelled gluten-free should always be avoided, Coeliac UK says, and words like “100% oats”, “pure oats” or “organic” do not tell you whether oats are gluten-free. Even in a gluten-free product, the oats are still named and emphasised as “oats” in the ingredients.

How do UK labels show wheat, barley, rye and oats?

UK allergen law lists the cereals containing gluten as wheat (including spelt and khorasan), rye, barley and oats, and they must be emphasised in the ingredients list, for example in bold. Labels name the specific cereal, so spelt, khorasan or Kamut is linked to wheat, as in “spelt (wheat)”, and ingredients made from these cereals are emphasised too, such as “wheat starch” or “barley malt extract”.

Coeliac UK notes that even a tiny amount of a gluten cereal used as an ingredient must be listed. A few cereal-derived ingredients are exempt because processing removes the gluten: Coeliac UK names glucose syrup from wheat or barley (including dextrose), wheat-based maltodextrins and distilled ingredients such as spirits.

Since 1 October 2021, food packed where it is sold (PPDS), such as a cafe sandwich, must carry a full ingredients list with allergens emphasised. Restaurants, cafes and takeaways must give you allergen information, on the menu or by telling you how to get it. For allergen rules, FSA guidance names the assimilated regulation for England and Wales and the EU regulation itself for Northern Ireland.

Which gluten-free symbols will I see in the UK?

The Crossed Grain is Coeliac UK’s licensed trademark for packaged food. Licensed products are tested in an accredited laboratory, the manufacturing site gets an independent audit, and the scheme works to the 20 ppm legal limit. Coeliac UK says a product carrying it is suitable for a strict gluten-free diet.

Gluten Free Accreditation is Coeliac UK’s separate scheme for venues and caterers, audited on site against its standard. It is a badge for places to eat, not a product mark.

Can I get gluten-free food on prescription in the UK?

People diagnosed with coeliac disease or dermatitis herpetiformis may be able to get gluten-free staple foods on prescription, and what you can get depends on where you live.

• England: bread and flour mixes only, and some local areas restrict further.
• Scotland, Wales and Northern Ireland: anyone diagnosed can get gluten-free staples such as bread, flour and pasta in line with national guidelines.
• Scotland: the supply runs through your pharmacy as the Scottish Gluten Free Food Service.

The rules are set locally: by your Integrated Care Board in England, your Health Board in Scotland and Wales, and the Health and Social Care board in Northern Ireland.

Who is the UK’s coeliac association?

Coeliac UK is the charity for people who need to live without gluten. Members can search more than 185,000 products on its website and app, use translation resources for restaurants abroad, and get its Venue Guide of places holding Gluten Free Accreditation. Its helpline is 0333 332 2033, open 10am to 4pm, Monday to Friday.

Where can I eat gluten-free in the UK?

For places to eat, the HTGF Atlas has hand-picked gluten-free places in the UK, each with dated evidence. Heading across the Irish Sea? Coeliac in Ireland explains the EU rules that apply there. All countries: coeliac rules for every country we cover.