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 clearly glutenous ingredients

  
  

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 with bold or otherwise highlighted text.

Important:

• gluten must always be listed if present,

• it cannot be hidden under 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 label “gluten-free” 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.