Good gluten-free finds, all in one place.

Reading gluten-free labels

A quick check before a new food goes in your cart:

• Look for a clear “gluten-free” claim; in the U.S., FDA-regulated foods bearing that claim must meet the FDA standard.
• Read the full ingredient list for wheat, barley, rye, malt, and their derivatives. A “wheat-free” label alone does not cover barley or rye.
• Check the actual package each time. Recipes and manufacturing practices can change.

Oats: If you can tolerate oats, choose ones labeled “certified gluten-free” to help avoid cross-contact. Some people with celiac disease cannot tolerate oats even when they are gluten-free.

Wheat starch: A gluten-free claim can legally appear on a food containing specially processed wheat starch. Check the ingredient list if you avoid wheat starch.

Setting up a shared kitchen

Set up a routine everyone at home can follow:

• Choose squeeze bottles for mayonnaise, mustard, and other condiments when possible. A knife dipped back into a shared jar can leave crumbs behind.
• Keep separate, clearly marked butter, jam, and other spreads that people scoop or spread with a knife.
• Clean the utensil holder or drawer organizer regularly; crumbs can collect around clean tools.
• Clean counters, hands, cookware, and utensils before gluten-free prep; use fresh water for gluten-free pasta.
• Use a dedicated toaster and clearly marked sponge for gluten-free food and dishes.
• Replace hard-to-clean, scratched, or heavily used tools as needed, especially strainers and wooden utensils.

Gluten-free basics

New to celiac disease or helping someone who is?

• Gluten is found in wheat, barley, rye, and related grains. A gluten-free diet is the treatment for celiac disease.
• Choose naturally gluten-free staples such as vegetables, fruit, beans, rice, and unseasoned meat, alongside clearly labeled packaged foods.
• Prevent cross-contact during storage, preparation, and serving—even when every ingredient in the recipe is gluten-free.
• If you are still seeking a diagnosis, talk with your clinician before removing gluten; doing so can affect testing.