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How does the co-op deli ensure products it makes with the "gluten free" label really are gluten free?
We have a test kit which allows us to test all products for gluten content and work surfaces for gluten cross contamination. The FDA has determined that any food containing 20 parts per million or less of gluten can be labeled as gluten free. All the products that we label as gluten free fall below this threshold and we continue to test new products.