Lyla Lindsey
Lentils are naturally gluten-free, but farming practices may cause them to come into contact with gluten-containing grains like wheat, barley, or rye during growth, harvesting, or storage. In Australia, products labelled as gluten-free must meet the 'nil detected' regulatory criteria, meaning they contain less than 3 parts per million (3 ppm) of gluten. Consumers concerned about gluten may opt for lentils grown and processed following a gluten-free purity protocol or choose products endorsed by Coeliac Australia. Sorting, rinsing, and thoroughly washing lentils before cooking can also help manage gluten risk.
| Characteristics | Values |
|---|---|
| Are lentils gluten-free? | Lentils are naturally gluten-free. However, farming practices may cause lentils to come into contact with gluten-containing grains like wheat, barley, or rye during growth, harvesting, or storage. |
| Gluten-free labelling in Australia | In Australia, any product labelled as gluten-free must meet the 'nil detected' regulatory criteria. |
| Cross-contamination | Cross-contamination can occur during processing if lentils are harvested and processed using the same equipment as cereals containing gluten. |
| Recommendations for consumers | Consumers concerned about gluten should choose lentils grown and processed following a gluten-free purity protocol. Sorting, rinsing, and washing lentils before cooking can help reduce the risk of gluten exposure. |
| Gluten-free lentil brands | Some brands that offer gluten-free lentils include Global Organics, Grainful, and Anthony's. |
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What You'll Learn
Legumes are naturally gluten-free
Legumes, including lentils, are naturally gluten-free. They are a great option for people with diverse dietary needs, such as vegans, vegetarians, and those on gluten-free diets. Lentils are a good source of plant protein and fibre, and they are also low in fat. They can be prepared in various ways, such as milling, roasting, puffing, sprouting, or soaking, and can be used in dishes like dips, soups, salads, pies, and sausage rolls.
However, it is important to note that farming practices may cause lentils to come into contact with gluten-containing grains like wheat, barley, or rye during growth, harvesting, or storage. To address this, consumers can choose lentils grown and processed following a gluten-free purity protocol. Additionally, inspecting and rinsing lentils before use can help manage gluten risk. Sorting and washing legumes before cooking is a recommended practice to minimize the presence of gluten and other foreign materials, such as rocks, dirt clumps, or bugs.
In Australia, products labelled as gluten-free must meet the 'nil detected' regulatory criteria, ensuring that no gluten is detectable. This is crucial for individuals with Coeliac Disease who require a strict gluten-free diet. The Coeliac Society provides resources and an app to help identify gluten-free options and minimize the risk of cross-contamination.
While lentils are inherently gluten-free, cross-contamination during processing and packaging can occur. It is always advisable to read labels carefully and follow recommended practices to ensure a gluten-free meal.
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Farming practices may cause cross-contamination
While lentils are naturally gluten-free, farming practices can sometimes lead to cross-contamination with gluten-containing grains. This is a significant concern for people with celiac disease or gluten sensitivity, who may experience adverse health effects from even small amounts of gluten.
Cross-contamination can occur during the growing, harvesting, handling, storing, cleaning, or sowing of lentils. For example, lentils may be grown in fields previously used for crops containing gluten, or they may be harvested and processed using the same equipment as gluten-containing grains. In addition, drought conditions and delayed sowing can increase the risk of cross-contamination by allowing volunteer lentils from previous crops to germinate and mix with the new crop.
To prevent cross-contamination, growers should follow strict hygiene procedures and choose paddocks that have not recently grown lentils. They should also delay sowing until the later part of the optimal sowing window to allow for the control of volunteer lentils. Additionally, growers can choose lentil varieties with equivalent seed sizes and seed coat colours to make it easier to identify and remove any contaminating seeds.
Despite these precautions, cross-contamination can still occur. A 2021 survey of lentil products in Australia and New Zealand found that two out of 25 packages contained errant gluten-containing grains. To minimise the risk of gluten exposure, consumers are advised to inspect and wash lentils before use, and to only purchase lentils grown and processed following a gluten-free purity protocol.
In summary, while lentils are naturally gluten-free, farming practices can sometimes lead to cross-contamination with gluten-containing grains. Growers can minimise this risk by following strict hygiene procedures and choosing appropriate paddocks and sowing times. However, consumers should still be vigilant and take steps to ensure the lentils they purchase are safe for their dietary needs.
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Gluten-free labelling regulations in Australia
In Australia, lentils are naturally gluten-free. However, farming practices may cause lentil crops to come into contact with gluten-containing grains like wheat, barley, or rye during growth, harvesting, or storage. To address this, manufacturers can employ gluten-free purity protocols and sorting methods to ensure their products are gluten-free.
In Australia, gluten is identified as one of the top eleven allergens under the Food Standards Code. Food Standards Australia New Zealand (FSANZ) defines a 'gluten-free' claim as a nutrition content claim. Any product labelled as gluten-free must meet the 'nil detected' regulatory criteria, meaning it contains no detectable gluten. This differs from other countries like the USA, UK, and EU, which allow up to 20 ppm of gluten in gluten-free products.
The FSANZ guidelines prohibit terms like 'no added gluten', 'gluten-friendly', 'gluten removed', 'coeliac friendly', or '99% gluten-free'. Additionally, the use of disease names like 'coeliac' or 'coeliac disease' is not permitted on food packaging unless endorsed by Coeliac Australia.
When it comes to labelling, the presence of wheat-derived ingredients must be declared, but if the wheat-derived ingredient does not contain gluten, the product can still be labelled as gluten-free. Wheat-derived glucose is exempt from mandatory allergen declaration if gluten levels are below 20 ppm, and Coeliac Australia considers this suitable for a gluten-free diet.
For accurate gluten-free labelling, manufacturers can use the VITAL tool developed by the Allergen Bureau to assess allergen risk. This tool helps ensure that products labelled as gluten-free do not contain detectable levels of gluten, adhering to Australia's strict legislation on gluten-free claims.
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How to avoid gluten cross-contamination
Lentils are naturally gluten-free, but farming practices may cause lentils to come into contact with gluten-containing grains like wheat, barley, or rye during the growing, harvesting, or storage phases. In Australia, products labelled gluten-free must meet the ‘nil detected’ regulatory criteria.
In the grocery store
Stay away from the bulk section where gluten-containing ingredients could contaminate scoops or surrounding bins, leading to unavoidable cross-contact. Always read labels and choose packaged products that are specifically labelled gluten-free. Steer clear of vague labelling such as “made with gluten-free ingredients” or “no gluten ingredients used”.
In the kitchen
Purchase double of food items like condiments, peanut butter, jam, mustard, and mayonnaise to avoid cross-contact. If affordability is a concern, buy family-sized containers of condiments and divide them into two separate containers, labelling one as gluten-free.
Some kitchen appliances and utensils are more likely to be the culprits of accidental cross-contact. Toasters, for example, are virtually impossible to thoroughly clean. An option is to purchase toaster bags, which provide a barrier between the item and the toaster itself. Strainers, colanders, and flour sifters hold gluten in crevices that are very difficult to clean, so be sure to give them extra cleaning attention before preparing gluten-free meals.
If you share a kitchen with people who eat gluten, clean your counter space well and often to avoid picking up crumbs or flour.
In restaurants
An additional source of cross-contact in restaurants is frying oil. If a gluten-containing food is fried in oil, the used oil becomes a source of cross-contact, depositing gluten proteins on foods that would otherwise be gluten-free. Communicating your gluten intolerance to the staff is essential to avoiding cross-contact.
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Gluten-free certification and recommendations
Gluten-free certification is an important aspect of ensuring consumer confidence and trust in products and manufacturing processes. In Australia, several organisations offer certification services to verify that products are gluten-free.
One notable organisation is the Gluten-Free Certification Organisation (GFCO), which is a leader in gluten-free certification and a program of the Gluten Intolerance Group (GIG). GFCO sets strict standards and works with manufacturers to help them achieve certification and improve their processes. To receive GFCO certification, companies must comply with government regulations, provide details about products and facilities, and conduct audits and inspections. GFCO certification demonstrates a company's commitment to quality, integrity, and gluten-free management, providing confidence to consumers.
Food Safety Plus, in partnership with GFCO, also offers third-party certification to help businesses gain consumer trust. Their program includes risk assessment, plant audits, equipment testing, and product testing in the plant and at the point of consumer purchase.
Another organisation, EveryBite, is a US software development company that aims to improve the dining experience for people with food allergies. They offer a platform that allows diners to personalise their menus based on specific ingredients, including gluten-free options.
In Australia, the gluten-free certification process typically takes 6-18 weeks and is available in major cities like Adelaide, Brisbane, Melbourne, Perth, and Sydney. The process involves assessing the complexity of the application, location of the facility, and plant inspection.
Overall, gluten-free certification is crucial for ensuring the safety and trustworthiness of gluten-free products. By undergoing certification, companies can demonstrate their commitment to quality and consumer health, providing confidence to those with celiac disease, gluten intolerance, or other dietary restrictions.
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Frequently asked questions
Lentils are naturally gluten-free, but farming practices may cause lentils to come into contact with gluten-containing grains like wheat, barley, or rye during growth, harvesting, or storage. While there is no clear GF label for lentils in Australia, consumers concerned about gluten should choose lentils grown and processed following a gluten-free purity protocol.
Some gluten-free lentils options in Australia include Global Organics Org Brown Lentils 400g, Wimmera Grain Store's Australian Green Lentils 350g, and Anthony's red lentils available on Amazon.
To ensure lentils are gluten-free, it is recommended to sort and thoroughly wash the legumes before cooking to remove any foreign seeds or grains. Additionally, inspect the packaging for allergen advisory statements and choose products that are labelled gluten-free or endorsed by the Coeliac Society.
