Data you need to eat confidently. safely. freely. smartly.
If you or a loved one must eat gluten free, it is vitally important to know what foods are safe. Gluten contamination can occur in many places: in the fields where food is grown, in trucks and railcars where food is transported, and in the processing and manufacturing plants where food is made ready for the consumer. It is our hope that independently testing labeled gluten-free products and making results publicly available will allow you to feel more confident in the products you buy.
Who We Are
About the Gluten Free Watchdog
Gluten Free Watchdog, LLC was founded by Tricia Thompson, MS, RD to make state-of-the-art gluten-free food testing data available directly to you, the consumer. Unfortunately, the Food and Drug Administration under the gluten-free labeling rule is NOT requiring manufacturers to test their labeled gluten-free foods for gluten contamination.
Contamination of naturally gluten-free grains and flours with wheat, barley, and rye is a concern to many people who must eat gluten-free. In a study conducted by Tricia Thompson, Anne Lee, and Thomas Grace, 32% of the naturally gluten-free grains and flours tested contained gluten in amounts greater than 20 parts per million. Gluten contamination can occur in the fields where food is grown, in the trucks and railcars where food is transported, and in the processing and manufacturing plants where food is made ready for the consumer. It is our hope that independently testing labeled gluten-free products and making results available to subscribers will allow you to feel more confident in the products you buy.
Gluten Free Watchdog, LLC tests labeled gluten-free foods. In June 2013 Gluten Free Watchdog also started testing products that appear to be free of gluten-containing ingredients but are not labeled gluten-free. All product test results are posted, regardless of findings. See the FAQ page for information on testing protocols. For more informaton please see Introduction to Gluten Free Watchdog.
Statement from the founder, Tricia Thompson: Under The Academy of Nutrition and Dietetics/Commission on Dietetic Registration Code of Ethics for the Profession on Dietetics, I have a responsibility to "consider the health, safety, and welfare of the public at all times." If I am aware that a labeled gluten-free product contains more than the amount of gluten allowed under the Food and Drug Administration's rule for labeling food gluten-free, I have an ethical responsibility to disclose this information to interested parties (e.g., subscribers).