Glucose syrup is gluten free. It can be derived from wheat, however the production methods involve a high level of hydrolysation, meaning there is no significant gluten content in the sugars.

The final ingredient is gluten free and foods with glucose syrups can be eaten by people with coeliac disease.

We understand how difficult it might be to manage without prescriptions. Gluten free staple foods like bread are key products in managing the diet from both a nutritional and practical standpoint so more care will be needed.

We are trying to make it easier by providing advice for managing a gluten free diet on a budget.

All supporters will have the choice to set up their fundraising page when they register for the event. When you register, you will be sent an email with a link to access you fundraising page, which you can update whenever you want. You can also login to our fundraising platform using your email, DOB or event order number.

Our fundraising platform is a great and fuss free way to collect donations, show supporters your progress and see how other supporters are doing. If you would prefer to not use online fundraising, you can still collect donations the old fashioned way by using our sponsorship form.

There are companies that produce testing kits to test the level of gluten in ready prepared foods.

These tests are marketed for testing meals in restaurants and can detect a level of gluten of 20 parts per million or less. 

Reliability of these kits should always be considered, not because the kits do not do what they are reported to do, but because the user may not maintain control of the conditions needed for accurate testing. For example, testing a small sample of a certain meal will not necessarily represent the gluten content of the complete meal. It is also important to make sure that all gluten is extracted from a food before testing using the chemicals provided. It is therefore very important to follow the manufacturer's guidance on using the test kits.

More information about testing food and auditing requirements can be found over on our Food Businesses page.

Your login details need to be the same email address and password you use to log in to our website and your Membership for Coeliac UK needs to be up to date.

If you’re not sure what your login details are or the status of your Membership follow this forgotten password link - you will then be able to reset your password and check your Membership details via your online account on our website.

Absolutely! We have had contact with many researchers that would like to use the gut-on-chip to study IBD, IBS or test medication for gastrointestinal disorders.

No. Labelling products gluten free is voluntary. It is important to remember that there is a defined threshold for being able to label a food product gluten free. Only foods that contain 20 ppm or less can be labelled gluten free. However, there is no law that requires businesses to carry out gluten analysis on products labelled gluten free, but it is recognised that good practice will involve testing.

You can find out more on food labels.

As long as you’ve selected the gluten free filters, then the products returned will be suitable for your profile. Although it does use similar data sources, this app is not linked to our Food and Drink Information so you may find that the results differ from what you are familiar with.

Monosodium glutamate (MSG) is gluten free. It is a flavour enhancer used in many manufactured foods and can be made from wheat; however, during processing the wheat protein is completely hydrolysed (broken down) and can be eaten by people with coeliac disease.