Gluten-Free Calculator
Calculate gluten content in foods, track daily intake, and determine if products are safe for celiac, gluten-sensitive, or gluten-free diets.
Step 1: Food Specifications
Gluten Safety Standards
• Gluten-Free: <20 ppm (FDA/Codex standard)
• Very Low Gluten: 20-100 ppm (EU only)
• Contains Gluten: >100 ppm
Step 2: Dietary Profile & Options
Common Food Gluten Levels
• Naturally GF: 0-5 ppm (rice, corn, quinoa)
• GF Certified: <20 ppm
• Low Gluten: 20-100 ppm (some oats)
• Contains Gluten: >100 ppm (wheat products)
Gluten Safety Results
Food Safety Status
Food Gluten Comparison
| Food Type | Typical Gluten | Safety Status | Notes |
|---|
Gluten Safety Standards
International Gluten-Free Standards
FDA (USA) & Codex Alimentarius: <20 ppm gluten
European Union (EU): <20 ppm for “gluten-free”, 20-100 ppm for “very low gluten”
Canada: <20 ppm gluten
Australia/New Zealand: No detectable gluten (<3 ppm)
Celiac Organizations: Recommend <10 ppm for highly sensitive individuals
Gluten Calculation Formula
Gluten (mg) = Gluten (ppm) × Serving Size (g) ÷ 1000
Where:
• ppm = parts per million (mg of gluten per kg of food)
• Serving Size = weight of food consumed in grams
• 1000 = conversion factor (1000 g = 1 kg)
Example Calculation:
Food with 15 ppm gluten, 150g serving:
15 × 150 ÷ 1000 = 2.25 mg gluten per serving
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