GCSI Knowledge Hub
Search practical celiac guidance, see the sources behind each article and understand when the published version was last reviewed.
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Codex adopted new international precautionary allergen-labelling guidance in July 2026. This article explains the new risk-based approach for cereals containing gluten, the 4 mg gluten reference dose, what remains unchanged, and why the guidance is not automatically national law.
Recent U.S. studies describe gaps in gluten-free school meal access, family-school communication and confidence in cafeteria processes. This evidence update turns those findings into practical questions without treating self-reported experience as proof of meal-level gluten exposure.
Supplier substitutions, reformulations and last-minute ingredient changes can make yesterday's menu information stale. This guide separates the legal scope of gluten-free claims from practical change-control steps that help restaurants keep ingredient and allergen information current.
Restaurant-scale testing shows that gluten transfers from wheat pasta to gluten-free pasta through shared water and can accumulate over repeated batches. Dedicated fresh water and a separate vessel provide the clearest control.
A food can contain no gluten ingredients and still receive gluten through reused frying oil. Direct studies show variable results, including restaurant samples and repeated-use experiments above the 20 mg/kg threshold.
A short list of focused questions can reveal more than a general request for “something gluten-free.” This guide helps diners ask about ingredients, preparation, cooking, service, and uncertainty without having to interrogate every employee.
For someone with celiac disease, gluten-free is a medically necessary standard—not a preference. This guide explains the 20 mg/kg threshold, gluten-containing grains, cross-contact, and why a restaurant claim needs information about preparation as well as ingredients.
Gluten cross-contact can occur at several points between receiving ingredients and serving the meal. This article maps the main restaurant pathways, explains what direct studies show, and identifies practical questions and controls.
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