"Gluten is a protein that gives structure and chewiness to baked goods like bread," says Washington, D.C.-based dietitian Caroline Thomason, R.D. It's found naturally in grains including wheat, rye ...

To be labeled “gluten-free,” the item must contain less than 20 parts per million (ppm) of gluten. Many of these products include rice, corn, quinoa, lentils, or other ingredients instead of ...

How Packaged Foods Can Be Misleading The confusion around sources of gluten is linked to theFood Allergen Labeling and Consumer Protection Act of 2004, according to Buckton.

Flour is the main ingredient in cookies (i.e., a sugar cookie recipe typically has a 3:2:1 flour-fat-sugar ratio), so they typically contain a significant amount of gluten unless you're purchasing ...

STAT spoke with Abel about current labeling laws, why gluten-free foods often contain higher levels of sugar and salt, and the influence that food manufacturers can have on celiac advocacy groups.

Research finds gluten-free products have less protein, more sugar, calories, and cost than gluten-containing counterparts, suggesting they may not be a healthier choice.

Associated Press - March 26, 2025 Gluten-free foods are taking over grocery aisles. Here are some of the reasons driving the demand. Photo credit: Depositphotos By Lisa MarcAurele ...