How to tell if food is certified gluten-free?

November 10, 2025 •

4 min read

According to the National Celiac Association, products with a simple "gluten-free" label have been shown to have a lower risk of gluten contamination compared to unlabelled products. However, navigating gluten-free products can still be challenging. Knowing how to tell if food is certified gluten-free provides an extra layer of confidence and safety for those with celiac disease or gluten sensitivities.

Quick Summary

This guide explains how to identify certified gluten-free foods using third-party verification marks and details the differences between voluntary certification and standard FDA labeling. It offers tips for reading ingredient lists and understanding cross-contamination warnings to ensure safe food choices.

Key Points

Look for logos: Trustworthy symbols like GFCO's circular mark and the international Crossed Grain symbol indicate rigorous third-party testing and verification.
Understand the thresholds: Certified gluten-free products often adhere to stricter gluten limits (e.g., GFCO at ≤10 ppm) compared to the standard regulatory requirement of <20 ppm.
Read the fine print: Cross-contamination warnings like 'may contain wheat' should be taken seriously, especially for highly sensitive individuals.
Identify certifying organizations: Reputable non-profits like the Gluten Intolerance Group (GIG) and the Association of European Coeliac Societies (AOECS) oversee certification programs.
Beware of naturally gluten-free foods: Even naturally gluten-free grains and legumes can be cross-contaminated during harvesting or processing unless certified.
Distrust 'wheat-free' claims: A 'wheat-free' label does not mean gluten-free, as the product could still contain other gluten-containing grains like barley or rye.
Check ingredients diligently: Always read the ingredients list for hidden gluten sources, especially in processed foods, and ensure any oats used are certified gluten-free.

Why Third-Party Certification Matters

While regulatory bodies like the FDA in the U.S. mandate that products labeled "gluten-free" contain less than 20 parts per million (ppm) of gluten, third-party certification offers additional assurance. Independent certification organizations set stricter standards and conduct regular, rigorous testing and facility audits to prevent cross-contamination. For individuals with celiac disease or high gluten sensitivity, these marks are a crucial signal of product safety.

Identifying Key Certification Logos

Recognizing the logos of reputable third-party certification bodies is the most direct way to identify certified gluten-free foods. Look for these symbols on packaging:

Gluten-Free Certification Organization (GFCO): A black-and-white circular logo with "Certified Gluten Free" inside. The GFCO standard is 10 ppm or less of gluten, which is stricter than the FDA's 20 ppm.
The Crossed Grain Symbol: This is a registered trademark used by coeliac societies in Europe and other regions, such as Coeliac UK and Coeliac New Zealand. It is widely recognized internationally as a mark of trust.
Beyond Celiac Endorsement: In North America, the Beyond Celiac organization endorses the BRCGS Global Standard Gluten-Free program.
NSF Gluten-Free: NSF offers a gluten-free certification, particularly relevant for dietary supplements, ensuring products meet safety standards.

The Difference Between 'Certified Gluten-Free' and 'Gluten-Free' Claims

Understanding the distinction between a voluntary third-party certification and a standard "gluten-free" label is vital for making informed decisions. While both legally require the final product to have less than 20 ppm of gluten, the process to reach that standard differs significantly.

How to Read a 'Gluten-Free' Label with Caution

Check for potential cross-contact warnings: Always check for statements like "processed on shared equipment with wheat" or "may contain wheat." While these warnings are intended for wheat allergy sufferers, they indicate a higher risk of gluten cross-contact for highly sensitive individuals.
Scrutinize the ingredients list: Pay close attention to ingredients like wheat, barley, rye, spelt, and khorasan wheat. For oats, only choose products specifically labeled "gluten-free," as conventional oats are frequently cross-contaminated during harvesting or processing. Malt and brewer's yeast are also common sources of gluten to watch for.
Use discretion with uncertified naturally gluten-free foods: While foods like lentils and seeds are naturally gluten-free, cross-contact can occur during harvest, storage, and transport. Unless they are labeled or certified, exercise caution.

Certification vs. Self-Declared 'Gluten-Free' Status


Feature	Certified Gluten-Free Product	Standard 'Gluten-Free' Labeled Product
Verification	Verified by an independent, third-party organization (e.g., GFCO, AOECS).	Verified by the manufacturer based on self-compliance with government regulations.
Gluten Threshold	Often stricter than the 20 ppm legal limit (e.g., GFCO is ≤10 ppm).	Legally required to contain less than 20 ppm of gluten.
Testing & Audits	Regular, scheduled testing of ingredients and finished products; annual facility audits to assess risk.	Responsibility for compliance rests solely with the manufacturer; no required external audit.
Cross-Contamination	Facilities and production lines are thoroughly vetted to control and minimize cross-contamination risk.	Potential for cross-contact during manufacturing, even if not listed in ingredients.
Consumer Confidence	Provides a higher level of assurance for those with celiac disease or severe gluten intolerance.	Generally safe, but may not be trusted by those with high sensitivity.

How the Certification Process Works for Manufacturers

The rigorous process for a manufacturer to achieve gluten-free certification involves several steps, emphasizing safety at every stage. This begins with a risk assessment of all ingredients, followed by facility inspections to ensure proper cleaning protocols and prevent cross-contact. A company must also prove compliance with all applicable government regulations regarding allergens and good manufacturing practices. Regular, ongoing testing of both raw materials and finished products is a key component, with certifying bodies often conducting their own off-the-shelf product testing. This comprehensive approach is what builds consumer trust and distinguishes certified products from standard labeled items. More information can be found on the Gluten Intolerance Group website regarding their GFCO program.

The Role of Reputable Organizations in Certification

Several non-profit organizations play a vital role in providing gluten-free certification, ensuring high standards are met and maintained. The Gluten Intolerance Group (GIG) oversees the GFCO, which is a major force in the U.S. and is respected worldwide. In Europe, the Association of European Coeliac Societies (AOECS) sets the standard for the Crossed Grain Symbol. Beyond Celiac and the National Celiac Association also endorse or work with certifying programs, further solidifying a network of trust for consumers. These organizations ensure consistent standards across many different product lines, simplifying the process for consumers who must adhere to a strict gluten-free diet.

Conclusion

For those with celiac disease or a high level of gluten sensitivity, understanding how to tell if food is certified gluten-free is essential for health and safety. While both standard "gluten-free" claims and third-party certified products must meet regulatory thresholds, certified products offer a higher degree of assurance due to stricter testing, facility audits, and cross-contamination controls. By learning to recognize trusted logos like GFCO's and the Crossed Grain Symbol, and by carefully scrutinizing labels for ingredients and warnings, consumers can navigate the grocery store with greater confidence. Choosing certified products is a proactive step towards minimizing risk and ensuring dietary compliance.

Frequently Asked Questions

A standard 'gluten-free' label is a manufacturer's self-declaration that the product meets the legal requirement of less than 20 ppm of gluten. 'Certified gluten-free' means an independent, third-party organization has verified the claim through stricter standards, audits, and testing.

The most reliable certifications include the GFCO (Gluten-Free Certification Organization), recognized widely in North America, and the Crossed Grain Symbol, which is used and trusted internationally.

Yes, standard 'gluten-free' labels must comply with regulations and are generally trustworthy for most people. However, for those with celiac disease or high sensitivity, third-party certification provides a higher level of assurance regarding cross-contamination prevention.

No, a 'wheat-free' label does not guarantee a product is gluten-free. It might still contain other gluten-containing grains like barley or rye.

Oats are naturally gluten-free but are often contaminated with wheat, rye, or barley during harvesting or processing. Certified gluten-free oats are processed in a way that prevents this cross-contamination, making them safe.

Always check for allergen statements that mention shared equipment or facility usage with wheat. For highly sensitive individuals, these warnings suggest a risk, even if the product is labelled gluten-free without a third-party certification.

You can contact the manufacturer's customer service directly to ask about their testing procedures, facility protocols, and risk of cross-contamination. Many have FAQ sections on their websites with this information.