<<Disclaimer: Verify this information before applying it to your situation.>> Apparently the rest of my first summary was cut off. Here is the rest of the post for those of you who asked. These are some of the responses... "This is a problem and know how you feel. After asking the Gluten content and doing my own research about bread question- I just discovered that the Codex is the world standard however it is 20 years old. They have a definition of Gluten free but it certainly needs to be updated" "The US standard is that 4 part per million can be labeled gluten free." "In answer to your question about how much gluten is in foods listed "gluten-free" that last "official answer" I found through research was 2%. Anything under that they don't have to list as ingredients. This makes up for the often wheat dusted processing lines companies use to keep the food from sticking together." Good pt.....here in US the manufacturer makes judgement, hence the problems and the "iffy" foods. It boils down to this..in US, a product can be gluten free IF IT CONTAINS "ONLY" 200 PARTS PER MILLION OF GLUTEN. In Canada, gluten free means just that..gluten free. That's why we need that new legislation! Good health to everyone, Kristi *Support summarization of posts, reply to the SENDER not the CELIAC List*