glutenfreier

Glutenfreier is a German adjective meaning gluten-free. It is used to describe foods, products, or diets that contain little to no gluten, a protein complex found in wheat, barley, and rye. The term is common in consumer labeling, restaurant menus, and health-related contexts. In German, glutenfrei describes nouns, for example glutenfreier Käse or glutenfreie Produkte; the noun form glutenfreiheit denotes the concept of gluten freedom.

Regulation and labeling: In the European Union, foods labeled glutenfrei may not contain more than 20 milligrams of gluten per kilogram of product. A category such as sehr glutenarm or sehr geringes Gluten allows up to 100 mg/kg. These thresholds are intended for people with celiac disease, gluten intolerance, or wheat allergy. Processing and cross-contamination can still introduce trace gluten, so risk remains; some products declare glutenfrei only if produced under dedicated facilities.

Diet and foods: Naturally gluten-free foods include fruits, vegetables, meat, fish, eggs, dairy, legumes, and staple grains like rice and corn, as well as gluten-free grains such as quinoa, buckwheat, millet, teff, and sorghum. Packaged foods may carry glutenfrei labeling after testing, but oats are sometimes labeled cautiously due to potential cross-contact with gluten-containing grains.

Health context: The gluten-free diet is essential for people with celiac disease and is often followed by those with non-celiac gluten sensitivity or wheat allergy. For the general population, gluten-free products are not inherently healthier and can be more expensive. The term glutenfreier thus functions as a general descriptor in German-speaking markets for products and practices that avoid gluten.