Gluten-Free & Celiac-Safe Foods Guide
Reference values for gluten content come from population health studies and food safety guidelines. They give you a framework for understanding gluten levels in foods, but your personal dietary needs matter most. This guide compares TACC foods vs. gluten-free options using ppm (parts per million). Values are updated to 2026 and reviewed periodically.
When to use this calculator
- Check which foods contain gluten (TACC) and which are safe
- Students and professionals in nutrition and health fields
- Validate gluten content before making dietary choices
- Teaching and learning about celiac disease
- Quick reference guide for dining and shopping
Gluten Check
- Wheat Flour
- Yes
How it works
1 min readWhat is TACC?
TACC stands for the four gluten-containing grains: wheat (trigo), oats (avena), barley (cebada), and rye (centeno). This calculator helps you identify which foods contain gluten and their approximate ppm (parts per million) levels, plus recommends safe gluten-free alternatives.
How gluten content is classified
For people with celiac disease, the legal threshold for "gluten-free" certification in Argentina is less than 20 ppm gluten. This standard aligns with international guidelines from the FDA, EU, and Codex Alimentarius.
Common foods and gluten content
| Food | Gluten Status | Notes |
|---|---|---|
| Wheat flour | TACC (~30,000 ppm) | Must avoid entirely |
| Regular oats | Risky (500–5,000 ppm) | Risk of cross-contamination |
| Corn | Naturally gluten-free | Safe |
| Rice | Naturally gluten-free | Safe |
| Potatoes | Naturally gluten-free | Check processed versions |
| Quinoa | Naturally gluten-free | Safe |
| Barley | TACC (~10,000+ ppm) | Must avoid entirely |
| Hard cheese | Naturally gluten-free | Safe |
| Yogurt | Usually gluten-free | Check additives |
Final notes
This guide is for informational purposes. If you suspect celiac disease or gluten sensitivity, consult a healthcare provider or registered dietitian. Values updated to 2026 and reviewed periodically.
Frequently asked questions
What is TACC?
TACC stands for wheat, oats, barley, and rye—the four grains containing gluten. These are the main foods people with celiac disease must avoid.
What is celiac disease?
An autoimmune condition where consuming gluten damages the small intestine lining. It requires a strict, lifelong gluten-free diet for symptom management and intestinal healing.
What does "gluten-free" certification mean?
In Argentina (Law 26.588), it means the product contains less than 20 ppm gluten. This aligns with FDA and EU standards for gluten-free labeling.
Is pure oatmeal gluten-free?
Pure oats are naturally gluten-free, but cross-contamination during growing and processing is common. Always look for certified gluten-free oats.
Can people with celiac disease drink regular beer?
No, most beers are made with barley and contain gluten. However, gluten-free beers made from corn, sorghum, or rice are available at most stores.
How do I avoid cross-contamination at home?
Use dedicated cutting boards, utensils, and toaster. Store gluten-free foods separately. Clean counters thoroughly and wash hands before handling.
Are potatoes, rice, and corn always safe?
Yes, all are naturally gluten-free. However, check processed versions and seasonings for hidden gluten in additives, sauces, or flavor mixes.
When should I see a doctor about celiac disease?
If you have unexplained digestive issues, suspect celiac disease, or have a family history of celiac disease, see a gastroenterologist for testing.