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Tuesday, August 9, 2011

The FDA Wants Your Gluten-Free Cookies to Actually Be Gluten-Free

Posted By on Tue, Aug 9, 2011 at 7:30 AM

Mariposa Baking's cinnamon rolls: actually gluten-free, actually good.

There are three kinds of people who buy gluten-free products: a) People whose doctor has told them celiac disease is what's making them miserable; b) people whose naturopath has told them they're probably gluten-intolerant; c) people whose friends have mentioned they're on a gluten-free diet and now think gluten is really, really bad for you.

Group C, and probably group B, aren't going to be affected by a little gluten slipping into gluten-free products -- which can happen if wheat, rye, or barley are used in other products the company is making. But some members in group A could end up with serious cramps and diarrhea. 

According to the Boston Globe, the FDA is coming up with new standards for manufacturers labeling their products "gluten-free." The gluten limit the agency is proposing: 20 parts per million, which is as sensitive as current laboratory tests get. 

SFoodie has looked over the proposed rule, and has only one question: Will the new FDA regulations require small, local GF bakeries like Mariposa to conduct the same costly lab tests on their products as large commercial operations? We hope not. 

Follow us on Twitter: @sfoodieand like us on Facebook.
Follow me at @JonKauffman.

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Jonathan Kauffman


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