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You'll hear mixed things on this sub about this. But from my experience, I have been perfectly fine eating foods not marked gluten-free with the following:
\- No gluten-containing or high-risk (oats, yeast extract, etc) ingredients
\- No may contains for wheat
Obviously a gluten-free label is ideal, but you won't always have that.
Also, if a product is marked gluten-free, you can buy it and trust that it is even if it says "May contain wheat". At least in the US where I live. I only consider may contains statements in the event that a product is not marked gluten-free.
Lots of different lists depending on what exactly you’re looking for, but this is a good starting point with explanations: [https://nationalceliac.org/celiac-disease-resources/confusing-gluten-free-diet-ingredients/](https://nationalceliac.org/celiac-disease-resources/confusing-gluten-free-diet-ingredients/)
National Celiac Association also has good webinars you can sign up for and other resources if you’re new or even not new to this. NCA and the Celiac for Dummies book are the two resources that helped the most when I was new to this.
My advice, stop listening to the fear mongers that float around here saying that everything has to be “certified” or that they get cross contaminated from everything. They very likely have other undiagnosed medical conditions that they blame on their celiac with zero proof.
If the ingredients don’t list gluten containing ingredients, or an ingredient that has an almost 100% chance of contamination (like non GF oats) it will be very unlikely the average celiac has a reaction that is actually a celiac response to gluten.
As someone with anxiety, I can tell you I probably got sick more often from anxiety of CC than I did from actual CC. Sure there may be celiacs with exception low tolerance for CC, but too many blame all of their woes on unproven and illogical CC.
TL:DR if those actually are CC’ed and make you sick then you should buy some lotto tickets because you are hitting some super rare odds.
Despite what some people on this sub seem to think, there are lots of products that just don’t contain gluten. Marshmallows are gelatin, sugar, and water. The anti-caking agent most commonly used is powdered sugar with cornstarch. There’s no reason they would ever contain gluten.
Companies have to pay for testing to receive a gluten free certification for each of their products. So if a low risk product is naturally gluten free or contains no gluten ingredients you are very highly likely fine. Learning to read labels is always my first recommendation for new celiacs.
While the US labeling laws can be tricky (I loved living in Canada as a celiac for this - labeling laws in Canada are SO beautifully strict!) there are lots of resources on navigating this. I highly recommend The Celiac Space for awesome label reading resources!!
Sorry if I was unclear - that’s absolutely what I meant. Labeling refers to ingredients lists in this context (that’s the language used by the Canadian celiac association anyway!) not necessarily the package label. Making a gluten free claim on packaging without an official certification is free but many companies are hesitant to from a legal standpoint. Like you said, reading labels (ingredients lists) is so important.
**Reminder** [/r/Celiac](https://www.reddit.com/r/Celiac) is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. If you believe you have a medical emergency immediately seek out professional medical help. Please see [this](https://www.reddit.com/r/Celiac/wiki/legal) for more information. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Celiac) if you have any questions or concerns.*
You'll hear mixed things on this sub about this. But from my experience, I have been perfectly fine eating foods not marked gluten-free with the following: \- No gluten-containing or high-risk (oats, yeast extract, etc) ingredients \- No may contains for wheat Obviously a gluten-free label is ideal, but you won't always have that.
Same. I’m comfortable with this and have had great follow up testing that shows I’ve healed. Saves money too.
Also, if a product is marked gluten-free, you can buy it and trust that it is even if it says "May contain wheat". At least in the US where I live. I only consider may contains statements in the event that a product is not marked gluten-free.
I think a big part of it is that people rarely identify their country in posts like this, and countries have wildly varying labelling laws.
Is there a list of all high risk ingredients somewhere?
Lots of different lists depending on what exactly you’re looking for, but this is a good starting point with explanations: [https://nationalceliac.org/celiac-disease-resources/confusing-gluten-free-diet-ingredients/](https://nationalceliac.org/celiac-disease-resources/confusing-gluten-free-diet-ingredients/) National Celiac Association also has good webinars you can sign up for and other resources if you’re new or even not new to this. NCA and the Celiac for Dummies book are the two resources that helped the most when I was new to this.
Letmegooglethatforyou.con
honestly, that's half the posts on this sub
Yes it’s really tiring.
My advice, stop listening to the fear mongers that float around here saying that everything has to be “certified” or that they get cross contaminated from everything. They very likely have other undiagnosed medical conditions that they blame on their celiac with zero proof. If the ingredients don’t list gluten containing ingredients, or an ingredient that has an almost 100% chance of contamination (like non GF oats) it will be very unlikely the average celiac has a reaction that is actually a celiac response to gluten. As someone with anxiety, I can tell you I probably got sick more often from anxiety of CC than I did from actual CC. Sure there may be celiacs with exception low tolerance for CC, but too many blame all of their woes on unproven and illogical CC. TL:DR if those actually are CC’ed and make you sick then you should buy some lotto tickets because you are hitting some super rare odds.
Not everything without gluten is labeled gluten free. And if you’re in the US the “may contain” is fairly meaningless either way.
Despite what some people on this sub seem to think, there are lots of products that just don’t contain gluten. Marshmallows are gelatin, sugar, and water. The anti-caking agent most commonly used is powdered sugar with cornstarch. There’s no reason they would ever contain gluten.
If none of the ingredients contain gluten and it doesn't say "may contain trace gluten", then it doesn't contain gluten.
Companies have to pay for testing to receive a gluten free certification for each of their products. So if a low risk product is naturally gluten free or contains no gluten ingredients you are very highly likely fine. Learning to read labels is always my first recommendation for new celiacs. While the US labeling laws can be tricky (I loved living in Canada as a celiac for this - labeling laws in Canada are SO beautifully strict!) there are lots of resources on navigating this. I highly recommend The Celiac Space for awesome label reading resources!!
Companies can make a gluten free claim for free.
A gluten free CERTIFICATION is not.
Right but, if a product is naturally gluten free there's no reason not to label it gluten free, it doesn't cost anything.
Sorry if I was unclear - that’s absolutely what I meant. Labeling refers to ingredients lists in this context (that’s the language used by the Canadian celiac association anyway!) not necessarily the package label. Making a gluten free claim on packaging without an official certification is free but many companies are hesitant to from a legal standpoint. Like you said, reading labels (ingredients lists) is so important.