EVIDENCE-BASED ANSWER
Gluten-Free Labeling Rules in the US, UK, and EU
The US, UK, and EU all use less than 20 parts per million of gluten for foods labeled gluten-free, but their allergen and ingredient-label systems differ. In the US, wheat must be declared as a major allergen, while barley and rye are not covered by that wheat declaration. UK and EU labels emphasize specified gluten cereals in the ingredient list.
Updated September 17, 2026 · Written and reviewed by the ReGluten Team
Risk table
| Situation | Risk | Why |
|---|---|---|
| “Gluten-free” claim | Lower | Must meet local threshold |
| US “wheat-free” only | Variable | Barley and rye may still appear |
| UK/EU bold cereal allergen | Helpful | Still check full product and claim |
| No claim, no obvious gluten | Variable | Manufacturing controls unknown |
Important exceptions
- “Very low gluten” is a separate EU/UK category with a higher threshold and is not equivalent to gluten-free.
- Precautionary statements are voluntary in many settings and do not quantify risk.
What to do
- Find the gluten-free claim first.
- Read the complete ingredients and allergen statement.
- Check oats, malt, yeast extracts, hydrolyzed sauces, and imported products closely.
- Recheck familiar products after packaging or manufacturer changes.
Sources
Medical note: The information on this page is general and intended to support gluten-free decisions. Always follow the advice of your clinician or dietitian and verify current product labels and regulations.
Frequently asked questions
Does gluten-free mean zero gluten?
No. The legal threshold is generally below 20 ppm in these markets.
Does wheat-free mean gluten-free?
No. Barley and rye also contain gluten.
Are rules identical in every country?
No. Thresholds may align while allergen presentation and enforcement differ.