A food is ‘gluten-free’ if it does not contain any gluten. Gluten is naturally present in some grains: Barley, Rye, Oats and Wheat (including Spelt, Kamut and Freekeh); or any processed food ingredients that are derived from the same grains. In Australia and New zealand ‘gluten-free’ food must not contain any detectable gluten, in other countries the allowable threshold is 20 ppm.