Checking Gluten-free Status  - upcoming project
There are times when the gluten-free status of an item is not clear, and you need to know if it is safe to use.

You can track it down - search on the web, ask others, or let NYCeliac help. 

NYCeliac's Manufacturer Request Info letters - upcoming project
You name the manufacturer. We send the request, and share the information response with the community. It is important to remember that ingredients and manufacturing change. Always confirm that you have reasonably current information.

About gluten-free status
Labels 
The good news: Labels state wheat ingredients. Gluten will be part of the label regulations too. 

The not-so-great news is... When is something safely gluten-free? 
There is controversy about gluten safety levels.  

Labels and food regulations do not follow a global standard. Food from the U.K. or Australia, is labelled is according to the standard of that country. 

Labels are not required to indicate when GF food is produced in a non-GF facility. GF food may be prepared in a kitchen with gluten. 

Many manufacturers are extremely careful and produce safe products. Unfortunately, there are also those who do not use adequate safe practices. This damages trust of non-GF facilities.

Safe Food 
A visible reaction to what is eaten, so-called "obvious" response,  is not a true measure of safety. It does not confirm safe or unsafe food. Not very much is known about the reason a person may seem to tolerate more or less gluten. It is possible that testing is simply inadequate, and we will have sharper tools in future.

Some day we'll be able to measure the response to gluten in our bodies after we have eaten it - perhaps using a Biocard Celiac Test kit, as Diabetics measure response to sugar. These are on the market in other countries.