what makes something gluten free

Something is considered gluten-free when it contains less than 20 parts per million (ppm) of gluten, according to FDA standards. Gluten is a protein found in wheat, rye, barley, and their crossbreeds, and gluten-free foods must not contain these grains or derivatives that have not been processed to remove gluten to below the 20 ppm threshold. Naturally gluten-free foods include fruits, vegetables, meat, fish, dairy, beans, nuts, and certain grains like rice, corn, quinoa, and millet, provided they are not contaminated during processing. Manufacturers often use alternative flours (such as almond, millet, or tapioca) and gums to replace gluten’s texture and binding properties in food products while keeping gluten content below the defined limit. Labeling a food gluten-free means it meets these strict regulatory criteria to ensure safety for people with celiac disease or gluten sensitivity.