
How to identify truly safe gluten-free products
4 March, 2025Following a gluten-free diet is essential for people with celiac disease, non-celiac gluten sensitivity, or those simply seeking nutritional alternatives. However, not all products labeled “gluten-free” are truly safe. Identifying reliable options is key to avoiding cross-contamination and ensuring a healthy diet.
1. Look for official certifications
Certifications are one of the surest ways to confirm that a product is truly gluten-free. Seals such as the “Gluten-Free” seal from the Celiac Association or international certifications such as BRCGS guarantee that the product has been tested and meets strict safety regulations.
2. Read the label carefully
Products may often contain traces of gluten even if they do not contain it in their main ingredients. Phrases such as “may contain wheat” or “made in facilities that process gluten” indicate a risk of cross-contamination.
3. Check the ingredient list
Some ingredients may contain hidden gluten. For example, modified starches, malt, barley extract, or thickeners may be derived from gluten-containing cereals. It’s always a good idea to check the full list and, if in doubt, consult the manufacturer.
4. Avoid bulk or unlabeled products
Products sold in bulk or from uncertified bakeries often pose a high risk of cross-contamination. The same goes for products without clear labels that don’t specify their contents.
5. Learn about the manufacturer’s best practices
Some companies take additional steps to ensure their products are 100% gluten-free, such as using dedicated facilities, conducting ongoing testing, and training their staff. Researching the brand and its commitment to food safety, such as FSSC 22000 22000, is a good step toward making informed decisions.
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Choosing gluten-free products doesn’t mean sacrificing flavor. At DeOrno, we care about offering delicious and safe options for everyone. Our gluten-free muffins are made with carefully selected ingredients, guaranteeing an irresistible flavor without the risk.
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