Celiacs Beware of ‘Gluten-Free’ Baking from Wheat-Based Bakeries

wheat contaminationThe Celiac Scene has received reports that reputable Vancouver Island restaurants are serving bread produced by wheat-based bakeries to diners who identify themselves as having Celiac disease.

To ensure your safety at restaurants, farmer’s markets and at the homes of family and friends always Ask Gluten-Free Questions.

Specifically, ask whether the bakery undertakes independent laboratory testing to confirm that their cross-contamination protocol results in baking proven to contain <20ppm.  See Health Canada Regulations below.

FYI: Baking promoted as gluten free by Portofino European Wholesale Bakery undergoes regular third-party gluten-testing. Portofino shares its results with The Celiac Scene.

Dedicated gluten-free bakeries in Victoria and on Vancouver Island:

Please contact [email protected] if you have questions or concerns about fresh baking promoted as gluten free in Victoria, Vancouver Island and the Gulf Islands.

As of August 4, 2012, section B.24.018 of the Food and Drug Regulations will state that:

It is prohibited to label, package, sell or advertise a food in a manner likely to create an impression that it is a gluten-free food if the food contains any gluten protein or modified gluten protein, including any gluten protein fraction, referred to in the definition “gluten” in subsection B.01.010.1(1).

Subsection B.01.010.1(1) reads:


(a) any gluten protein from the grain of any of the following cereals or the grain of a hybridized strain created from at least one of the following cereals:

(i) barley,
(ii) oats,
(iii) rye,
(iv) triticale, or
(v) wheat, kamut or spelt; or

(b) any modified gluten protein, including any gluten protein fraction, that is derived from the grain of any of the cereals referred to in subparagraphs (a)(i) to (v) or the grain of a hybridized strain referred to in paragraph (a). (gluten)

Excerpted from http://www.hc-sc.gc.ca/fn-an/securit/allerg/cel-coe/gluten-position-eng.php