Gluten-Free Finder

03/06/2026

02/12/2026

Safety, trust, and a little extra care. That’s love.

02/09/2026

Key gluten-free developments worth knowing.

01/29/2026

A study found that some “naturally gluten-free” flours, including buckwheat, millet, and oats, exceeded 20 ppm—most often due to shared milling facilities.
Oat and buckwheat flours showed the highest risk of containing detectable gluten. Researchers suggest that “naturally gluten-free” labels are not a guarantee of safety without independent testing.
Sources: Celiac.com / Frontiers

The FDA and HHS are taking steps to improve gluten labeling transparency. They are seeking data on how barley and rye are currently disclosed in packaged foods.
These grains can appear under less obvious ingredient terms, such as flavorings or extracts. This move aims to eliminate guesswork and move toward mandatory disclosure for all gluten sources.
Sources: FDA / HHS

Researchers in Indonesia developed technology that allows sorghum noodles to mimic wheat's texture. The process creates a viscous dough that provides the "chew" consumers miss.
This innovation supports a national goal to cultivate 5,000 hectares of sorghum. It offers a clean-label solution for manufacturers looking to improve the quality of gluten-free pasta.
Source: BRIN

A major retail recall was issued in the UK for "Special Fried Rice" due to undeclared wheat. A packaging error resulted in the product containing gluten not listed on the label.
The recall serves as a safety warning for those with celiac disease. It highlights the persistent risk of cross-contact or mislabeling in processed, "naturally" gluten-free foods.
Source: Food Standards Agency

A federal petition for "Tax Fairness" reached the Canadian House of Commons with nearly 34,000 signatures. It demands a refundable tax credit to improve food affordability.
The effort pushes for a $1,000 credit to offset the high cost of medically necessary gluten-free food. This marks a major milestone for advocacy regarding the diet's financial burden.
Sources: Celiac Canada / Parliament of Canada

01/24/2026

Did you know that "Gluten-Free" isn't just a simple yes/no switch? 🚦
It’s actually a spectrum of safety. Not all labels are verified the same way.
There is a massive difference between a brand that Self-Declares and one that is Third-Party Certified to strict limits.
We broke down the 3 Levels of Safety in these slides. Find out where your food stands.

01/18/2026

Key gluten-free updates, at a glance. The Gluten-Free Brief.

12/22/2025

When all you want is something warm and familiar.
A cup of dark hot chocolate, gluten free!

12/21/2025

For when you want something simple.
Not too sweet. Not too heavy.
Tahini chocolate fudge, gluten free.

12/20/2025

It’s the kind of cookie that makes the house feel warmer 🤗
Gingerbread cookies, gluten free!