bezlepkové

Bezlepkové is a Czech term describing foods and diets that contain no gluten, intended for people with celiac disease, wheat allergy, or non-celiac gluten sensitivity. The label is commonly used in Czech-speaking regions and throughout the European Union, where gluten-free options are marketed to consumers seeking to avoid gluten for medical or personal reasons.

Gluten refers to storage proteins found in wheat, barley, and rye; oats are naturally gluten-free but are often contaminated with gluten during processing. Gluten-free alternatives include corn, rice, millet, sorghum, buckwheat, quinoa, teff, and other gluten-free grains and starches. Gluten-free products must minimize cross-contamination, as traces can trigger reactions in sensitive individuals. In some cases, products are produced on dedicated equipment or in separate facilities to reduce risk.

Regulatory and labeling standards in the European Union set thresholds for gluten content in gluten-free foods. Foods labeled gluten-free may contain no more than 20 milligrams of gluten per kilogram (20 mg/kg). A separate category for very low gluten allows up to 100 mg/kg. Producers must verify compliance and typically follow strict production controls; the bezlepkové label may appear with or without additional certification, and consumers should scrutinize packaging for information about cross-contamination and allergen declarations.

Common gluten-free products include bread, pasta, cereals, baked goods, snacks, and beverages made from gluten-free ingredients. Availability has grown in supermarkets, health-food stores, and restaurants, where some establishments offer bezlepkové menus or clearly labeled options. While essential for many, a gluten-free diet does not guarantee superior nutrition; it may require attention to fiber, iron, B vitamins, and fortification on product labels.