Celiac in the United States

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 US: the law behind “gluten-free”, what a “may contain” line means there, oats, labels, symbols, help with costs and the national celiac organizations.

The US at a glance

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

“Gluten-free” on a US food label is defined in federal law, 21 CFR 101.91 (an FDA rule of 2013, amended in 2020): any gluten that cannot be avoided must stay below 20 ppm, which is 20 mg per kg. The rule’s gluten grains are wheat, rye and barley plus their crossbred hybrids such as triticale, and “no gluten”, “free of gluten” and “without gluten” are held to the same standard.

The label is voluntary: a food that meets the standard does not have to say gluten-free, so an unlabeled food may still be gluten-free. Makers are not required to test for gluten, but they stay responsible for meeting the rule, and FDA enforces it through routine post-market monitoring. No US state or city may set a different definition.

A gluten-free food may contain wheat processed to remove gluten, such as wheat starch, only if the food stays under 20 ppm; the word “wheat” then carries an asterisk explaining it was processed to meet FDA requirements. Barley malt, malt extract, malt syrup and malt vinegar can never be used in a food labeled gluten-free.

For fermented and hydrolyzed foods, such as yogurt, sauerkraut, pickles, cheese, green olives, FDA-regulated beers and wines, and hydrolyzed plant proteins in soups, sauces and seasonings, a maker that labels one gluten-free must keep records showing it was gluten-free before fermentation or hydrolysis. For distilled foods, such as distilled vinegar, FDA checks the label by verifying that no protein is present in the distilled part.

The FDA rule does not cover meat, poultry and certain egg products, which USDA regulates, or most alcoholic drinks, which the Alcohol and Tobacco Tax and Trade Bureau (TTB) regulates. TTB allows “gluten-free” on wine, spirits and malt beverages only if the drink would qualify under the FDA rule. Beers made from gluten grains and then treated may say “processed, treated or crafted to remove gluten” only next to a fixed warning that the gluten content cannot be verified and the product may contain gluten, so that wording is not a gluten-free label.

The rule applies to packaged food. For restaurant menus FDA only recommends that “gluten-free” on a menu matches its definition, and state and local governments oversee restaurants.

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

In the US a “may contain” line is voluntary: FDA sets no specific rules on when or how to use it, only that it must be truthful and not misleading and is meant for cross-contact that good manufacturing practice cannot prevent. So a “gluten-free” label (under 20 ppm by law) decides even when a facility warning sits next to it; on grain products without that label we follow the Celiac Disease Foundation and skip any that say “may contain” or “made on shared equipment with” wheat or gluten, and we never read a missing warning as clearing barley or rye.

US law does not require “may contain” or “produced in a facility” statements. FDA says they may only address unavoidable cross-contact where good manufacturing practice is already in place, and there are no other specific requirements about when and how to use them. FDA has not set a threshold for any allergen.

FDA’s consumer advice points out that the statement is voluntary and not all manufacturers use it, so a label without one is no evidence that nothing is shared.

A gluten-free label and a line such as “made in a facility that also processes wheat” may appear together, and the gluten-free label must still meet 21 CFR 101.91 either way. The Celiac Disease Foundation says the gluten-free label governs.

The Celiac Disease Foundation’s own advice is to avoid products made from naturally gluten-free grains, such as quinoa, rice and sorghum, that are not labeled gluten-free but say “may contain” or “made on shared equipment with” wheat or gluten. It describes US precautionary statements as voluntary and inconsistent and is asking for standardized wording.

Under review, not law: FDA held a public meeting on food allergen thresholds on 18 to 20 February 2026, and the comment period closed on 19 May 2026.

Are oats gluten-free in the US?

Oats are not a gluten grain under the US rule, so oats may be labeled gluten-free if any gluten from cross-contact is under 20 ppm, and no third-party certification is needed for that. The Celiac Disease Foundation advises always choosing oats that carry a gluten-free label.

The Celiac Disease Foundation also says to speak with your gastroenterologist or dietitian about whether to include oats in your gluten-free diet.

Under review, not law: FDA’s January 2026 request for information asks about gluten in oats from cross-contact.

How do US labels show wheat, barley and rye?

The US has nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Wheat is on the list; barley, rye and oats are not. The law requires labels to name the food source of every major allergen, in the ingredient list or in a “Contains” statement.

For allergen labeling, “wheat” covers every Triticum species: FDA’s guidance lists common wheat, durum, club wheat, spelt, semolina, einkorn, emmer, khorasan and triticale.

FDA acknowledges the barley and rye gap: its January 2026 request for information seeks data on how often rye or barley are not disclosed on US products. Comments were due by 22 April 2026, and FDA says it will use the answers to decide on future regulatory action; the request itself changes no label rule. The Celiac Disease Foundation warns that the gap can lead to accidental gluten, especially when it hides in ingredients like malt extract.

Allergen labeling does not reach most unpackaged food sold in restaurants or at food-service counters, nor meat, poultry and egg products or alcohol labeled under TTB rules.

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

There is no government gluten-free symbol, and FDA does not endorse, accredit or recommend any third-party certification program. Makers may print a certification logo if its use is truthful and not misleading, and may state the maximum amount of gluten the food may contain if that is truthful too.

GFCO, the certification program of the Gluten Intolerance Group, says its mark requires ingredients and finished products to test below the country’s limit or 10 ppm, whichever is lower, and the group’s product search lists more than 65,000 certified products by its own count. The Global Standard Gluten-Free, owned by BRCGS, is licensed to Beyond Celiac in the US, according to Celiac Canada.

Is there help with the cost of gluten-free food in the US?

IRS Publication 502 counts special food as a medical expense only if it does not satisfy normal nutritional needs, it alleviates or treats an illness, and a physician substantiates the need, and only the cost above a normal diet counts. It is an itemized deduction on Schedule A (Form 1040), not a payment, and the publication does not mention gluten or celiac disease.

In the federal school lunch program, schools must modify meals at no extra cost for a child whose disability restricts their diet. The rule does not name celiac disease.

Who are the US celiac organizations?

The Celiac Disease Foundation (celiac.org), a patient advocacy organization founded in 1990, publishes a Food Label Reading Guide for the US. The Gluten Intolerance Group (gluten.org) runs local support groups and education, and the GFCO certification program.

Where can I eat gluten-free in the US?

For places to eat, the HTGF Atlas has hand-picked gluten-free places in the USA, each with dated evidence. Crossing the border? Celiac in Canada works differently, because barley and rye must be named on Canadian labels. All countries: coeliac rules for every country we cover.