A gluten-free diet is a diet free of foods containing wheat, barley, rye, contaminated oats and their derivatives. Gluten turns up in the most unlikely places, such as flavorings, colorings and starches. Gluten may also be present in a product because of cross-contact.
There is no standardized definition for the term "gluten-free" for use in food labeling. Currently the FDA is consulting with experts and stakeholders to define and permit the use of the term "gluten-free" in food labeling. By August 2008 the FDA will come out with a final rule that defines the term "gluten-free" and identifies the criteria that would enable the food industry to use that term voluntarily for labeling their products.
For more information on celiac disease and a gluten-free diet, check out the following Celiac Sprue Association websites:
Celiac Sprue Association - Denver Metro Chapter