Gluten free labeling

Food and Drug Administration., U.D.o.H.a.H.S. (2007). USA. Food Labeling, Gluten-free labelling of foods. Federal Register, Vol. 72, No 14. 

Those foods manufactured without flour from wheat, rye, barley, or oats, as these flours contain the protein gluten. Due to the versatility of wheat flour and the protein gluten, they are found in a large number of food products. Therefore, a person selecting gluten-free foods should exercise care, read the label, and become familiar with the types of foods likely to contain wheat or gluten. 

Burrito s wrapper—the tortilla—is an unleavened bread, usually made with flour, salt, water, and fat. (Some of the puffier, Tex-Mex-style tortillas are leavened with baking powder.) For the health-conscious, they now come in fiber-rich whole wheat, along with rice, quinoa, and other gluten-free flours. For a flavor boost, try the spinach, sun-dried tomato, chipotle, and jalapefio varieties. Read the label for ingredients and look for wrappers without added preservatives for best flavor. 

Once the diagnosis is established, and the immediate problems of undernutrition have been dealt with, treatment is relatively simple — avoidance of all wheat and rye-based products. In practice, this is less easy than it sounds - apart from the obvious foods, such as bread and pasta, wheat flour is used in a great many food products. There is therefore a need for counselling from a dietitian, and careful reading of labels for lists of ingredients. A number of products have the symbol of the Coeliac Society on the label, to show that they are known to be free from gluten and therefore safe for patients to eat. 

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