Current gluten-related claims on foods and other products range from “no gluten ingredients used” to “free of gluten,” “no gluten,” “made in a gluten-free facility,” and more. No wonder shoppers are confused. After moving at a glacial pace on defining gluten free, the FDA finally announced in August 2013 a standard of 20 parts per million (ppm) for gluten-free food claims. However, manufacturers have until August 5, 2014, to comply, and labeling will be voluntary. Fortunately, nonprofit agencies have already stepped up to certify products with even stricter standards. To buy with confidence, look for these three gluten-free labels.