Bakery Pro Kitchen

You can’t just decide a product is gluten-free. The FDA sets the standard, and food labeled “gluten-free” has to contain less than 20 parts per million of gluten.

The same standard covers “no gluten,” “free of gluten,” and “without gluten.” Swapping the wording doesn’t get you around it. A label that makes the claim without meeting the standard is considered misbranded.

For bakers, the catch is that “no wheat flour in the recipe” isn’t the same thing as “meets the standard.” A product made with gluten-free ingredients can still end up over the limit if it picks up gluten from shared equipment, surfaces, or airborne flour. That matters most in a shared kitchen, where wheat flour is everywhere.

If you want to offer gluten-free, plan for how you’ll prevent cross-contact before you put the words on a label.

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