Making Gluten-Free Living Simple and Safe
Check Gluten was built out of frustration — reading tiny ingredient labels shouldn't feel like solving a puzzle. We created an AI that does the hard work for you.
Our Mission
1 in 100 people have celiac disease. For them, even trace amounts of gluten can cause serious intestinal damage. Another 6% have gluten sensitivity. And yet, reading ingredient labels correctly requires memorizing 30+ hidden gluten names.
We believe technology should eliminate that burden. Check Gluten's AI reads ingredient labels in seconds, identifying every gluten source — including the hidden ones that even experienced label readers miss.
Our goal is simple: no one should get sick from food they thought was safe.
What Drives Us
The principles behind every feature we build.
Safety First
Our AI errs on the side of caution. We'd rather flag a safe ingredient as "check further" than miss a dangerous one. Your health is more important than convenience.
Instant Results
Label reading shouldn't take minutes. Our camera scanning gives you a clear answer in 3 seconds — snap, scan, know. That's it.
Transparency
We show you exactly why an ingredient was flagged. No black box — you see the analysis, the reasoning, and what the ingredient actually is.
How We're Different
Other apps: Static databases
Most gluten-free apps rely on fixed product databases that go out of date. They only work for products already in the system.
Check Gluten: AI ingredient analysis
Our AI reads and understands ingredients from any product, any label, any language. It works on products that have never been scanned before because it analyzes the actual ingredients — not a pre-built database.
Our Editorial Standards
How we ensure every piece of content is accurate, helpful, and trustworthy.
Evidence-Based Content
Every health claim, dietary recommendation, and product analysis on Check Gluten is grounded in peer-reviewed research, published clinical guidelines, and established food science. We reference sources from the Celiac Disease Foundation, Beyond Celiac, the FDA, and leading gastroenterology journals.
How Content Is Checked
Content is drafted with AI assistance and checked against published sources: food regulators, coeliac charities and manufacturers’ own statements. Specific figures carry a quote from their source on the page, and an automated check blocks any new statistic added without one. It is not written or reviewed by a doctor or dietitian, and we do not claim that it is.
Regular Content Updates
We regularly review and update our existing content to reflect new research findings, product reformulations, and changes in FDA labeling regulations. Articles include "last updated" dates so readers always know how current the information is.
Community-Informed
Our content is shaped by the questions people actually arrive with. We read what readers search for and ask us, and write to answer those questions directly rather than to fill a content calendar.
⚕️ Medical Information Disclaimer
The information provided on Check Gluten is for educational and informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician, registered dietitian, or other qualified healthcare provider with any questions you may have regarding celiac disease, gluten sensitivity, or any medical condition.
While our AI-powered ingredient analysis strives for high accuracy, no automated system is 100% reliable. Users with celiac disease or severe gluten intolerance should always verify ingredient information directly with food manufacturers. For a full disclaimer, please visit our Disclaimer page.
Who Writes Check Gluten
Check Gluten is a small independent site. Its food pages and guides are written with AI assistance and checked against the sources they cite — not by a medical professional. There is no doctor or dietitian on staff, and no page on this site has been medically reviewed.
What we do instead is show our working. Where a page gives a specific figure, it quotes the publisher’s own words and links to them, so you can check the claim rather than take our word for it. Where brands change their recipes or differ by country, we say so.
If you have coeliac disease, use this site as a starting point, and confirm anything that matters with the product label, the manufacturer, or your own doctor or dietitian.
Celiac Safety Glossary
Core medical, labeling, and safety terms used in Check Gluten's AI analysis.
- Celiac disease
- Celiac disease is a serious autoimmune disorder in which ingesting gluten — a protein found in wheat, barley, and rye — triggers an immune response that damages the small intestine's villi, affecting approximately 1 in 100 people worldwide according to the Celiac Disease Foundation.
- Gluten
- Gluten is a family of storage proteins (prolamins and glutelins) found naturally in cereal grains like wheat (including varieties like spelt, kamut, and farro), barley, and rye, which acts as a binder to give food elasticity and shape.
- Cross-contamination
- Cross-contamination (or cross-contact) occurs when gluten-free food comes into contact with gluten-containing food or surfaces — such as shared cutting boards, toasters, fryers, or utensils — rendering otherwise safe food dangerous for people with celiac disease.
- Gluten-free certification
- Gluten-free certification, such as the GFCO (Gluten-Free Certification Organization) seal, verifies that a product contains fewer than 10 parts per million (ppm) of gluten — stricter than the FDA's 20 ppm threshold for "gluten-free" labeling.
- Parts Per Million (ppm)
- Parts per million (ppm) is a unit of measurement used to quantify gluten concentration. Labeling laws in the US and Europe permit a maximum threshold of 20 ppm, while Australia requires no detectable gluten (0 ppm).
- Avenin (Oats)
- Avenin is a protein found in oats that is structurally similar to gluten. While most celiacs can tolerate pure, uncontaminated oats, a small percentage of celiacs react to avenin itself.
- Malt (Barley)
- Malt is fermented barley used as a flavoring or sweetener in cereals, chocolates, and beer; it is a major source of hidden gluten that is often overlooked on ingredient lists.
- Wheat starch
- Wheat starch is wheat flour that has had the gluten protein washed out. While some European gluten-free foods use codex-grade wheat starch (tested below 20 ppm), it can still trigger reactions in sensitive individuals.
- Brewer's yeast
- Brewer's yeast is a byproduct of beer brewing that is heavily contaminated with gluten from barley; it is a common hidden ingredient in savory snacks and seasonings.
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