In case you weren't aware, today is the day that the FDA's gluten-free labeling regulations officially take effect.
This means, basically, that if a food product you buy is labeled as "gluten free," it had better actually be gluten free, or the FDA can take action against the manufacturer.
The definition says a food can be labeled as gluten free if it contains less than 20 parts per million of gluten.
If you have questions about the safety about that definition for celiacs, you may want to read the column I did on this in the Times-Union last year. I am absolutely confident that food is safe if it falls below 20 ppm.
I'll have more on the labeling rules in a Times-Union column next Thursday, the 14th.