Always start with a list of ingredients.

The product is not suitable if it contains any of the following ingredients:

• wheat

• barley

• rye

• spelt

• kamut

• oats (except specially marked gluten-free oats)

  
  

Also be attentive to ingredients such as:

• barley malt

• wheat starch

• other ingredient that clearly contain gluten

  
  

If the product does not contain any of the above ingredients, proceed to the next step.

Step 2: Check allergens

In the European Union, all allergens must be clearly indicated, usually in bold or otherwise highlighted text.

Important:

• gluten must always be listed if present

• it cannot be hidden behind E-numbers or generic terms

  
  

If gluten is listed among the allergens, the product is not suitable.
If gluten is not mentioned, proceed.

Step 3: Check trace warning

Some products contain a warning about possible cross-contamination, such as:

• may contain traces of gluten

• may contain gluten

  
  

Such a warning means that the risk could not be excluded.

If the warning exists, the product is not recommended for people with coeliac disease.
If there is no warning, proceed.

Step 4: The ‘gluten-free’ label is not mandatory

It is important to understand that the ‘gluten-free’ label:

• is not mandatory for naturally gluten-free foods

• its absence does not mean the product is unsafe

  
  

If the product:

• does not contain gluten-containing ingredients

• does not have gluten listed among allergens

• does not have a trace warning for gluten

  
  

it is considered suitable for coeliacs under EU law, even without the ‘gluten-free’ label.