No Gluten

Gluten is a group of proteins found in wheat, barley, and rye. It gives dough its elastic quality and helps bread rise. "No Gluten" on a label means the food does not contain these grains or their derivatives.

Manufacturers use "No Gluten" as a claim to indicate that a product is suitable for people who avoid gluten, such as those with celiac disease or gluten sensitivity. This claim is applied to a wide range of foods, including baked goods, snacks, and prepared meals, to meet consumer demand for gluten-free options.

The FDA regulates claims like "gluten-free." Foods labeled "gluten-free" must meet specific FDA standards. For individuals with celiac disease, avoiding gluten is medically necessary to prevent intestinal damage. For others, the health benefits of a gluten-free diet are not well-established by scientific evidence. International bodies like EFSA have also evaluated gluten's role in diet.