Micki Rose’s new Truly Gluten Free site continues to grow apace. She has already added a second gluten-free supplements report to the one which will appear in this weekend’s FoodsMatter newsletter along with posts on everything from ‘truly gluten free’ meat to tapioca pudding and bon bons….
In one post she quotes a study published in the Journal of the American Dietetic Association in which 22 grains, seeds and flours ‘inherently gluten free but not labeled as such’ were tested for gluten and seven of which were found to contain over 20 parts per million of gluten (the current cut off point for a product to be classed as gluten free).
This is, or course, a concern for anyone trying to go truly gf but….
These flours/grains/seeds were not labeled gluten-free so were, presumably, not aimed specifically at the gluten-free market. Their manufacturers would therefore not have been particularly concerned about contamination with gluten, nor would they have seen any necessity to test the product for gluten as the level of gluten would not have been an issue.
It would be much more concerning had they been labeled gluten-free and still tested at over 20ppm!
Hopefully, as the awareness of gluten free and the need for gluten-free products grows, manufacturers making products which are inherently gluten-free will latch onto this market and will, if they want to succeed in it, have to start to take contamination and testing seriously with the result that contamination levels should drop.