Gluten-free

Made without wheat, barley, rye or any ingredient containing gluten, for people with celiac disease or gluten sensitivity.

Gluten-free: An assortment of gluten-free baked goods: a flourless chocolate cake, meringues and almond flour cookies
  • Measurement, dietary and professional terminology

In the US, food labeled gluten-free must contain less than 20 parts per million of gluten. Gluten-free baking usually uses a blend of rice, sorghum, tapioca, potato and other flours plus a binder such as xanthan gum or psyllium to replace the structure gluten provides.

Naturally gluten-free desserts include meringues, flourless chocolate cakes, many custards and macarons. Oats are often contaminated with wheat unless certified gluten-free.

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Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. § 101.91 Gluten-free labeling of food, U.S. Government Publishing Office / eCFR (21 CFR 101.91)
  2. Questions and Answers on the Gluten-Free Food Labeling Final Rule, U.S. Food and Drug Administration
  3. Eating, Diet, & Nutrition for Celiac Disease, National Institute of Diabetes and Digestive and Kidney Diseases (NIH)