Definition
Gluten is a protein found in wheat, rye, barley, non-certified gluten-free oats, and their crossbred varieties.
Our Labelling Practice
Because our locations are not certified gluten-free facilities, the term “gluten-free” is not used for in-house prepared foods. Instead, items prepared without gluten-containing ingredients are labeled as made without gluten. Pre-packaged products that arrive on campus unopened and labeled gluten-free by the manufacturer will continue to be labeled as such.
Standards and Guidelines
Food is labeled as "made without gluten" when it excludes a comprehensive list of gluten-containing ingredients, including but not limited to:
- Wheat (including bran, flour, germ, gluten, starch, modified starch, hydrolyzed protein)
- Barley (flakes, flour, pearls, malt, malt extract/syrup/flavoring/vinegar)
- Rye and Triticale
- Non-certified Oats (bran, flour, oatmeal)
- Beer, Brewer's yeast
- Specific grains: Atta, Bulgur, Couscous, Dinkel/Spelt/Farro, Durum, Einkorn, Emmer, Farina, Freekeh, Kamut, Matzoh, Seitan, Semolina. (Note: Corn malt, rice malt, and specifically processed oats with a gluten-free claim are allowed).
Preparation and Prevention of Cross-Contamination
Staff are trained in protocols that support the safe preparation of food made without gluten in a shared-use setting:
- Ingredient verification: Carefully reviewing labels for hidden sources like sauces, spice blends, or thickeners.
- Hand hygiene & Glove protocol: Washing hands and changing gloves between handling gluten-containing and made without gluten items.
- Utensil separation & Surface cleaning: Separate utensils are used where possible; shared surfaces and tools are thoroughly cleaned and sanitized between uses.
- Cookware Use: Separate cooking surfaces are used where possible.