Our Gluten-free standards go above and beyond. When we set out to offer gluten-free products, we knew that just meeting the basic FDA standards for gluten-free labeling wouldn't live up to the high standards our customers have come to expect from Cheryl's over the past 30+ years. So we sent our researchers out to determine what the existing regulations were, and how we could surpass them.
Cheryl's has partnered with the Gluten Intolerance Group, a leading GF certification body to help us bake to the strictest GF controls
At Cheryl's, our GF foods are certified at less than 10 ppm—a full 50% lower than the FDA requires. According to the FDA, a food can be labeled "gluten-free" if there are fewer than 20 parts per million (ppm) in that food
Cheryl's prepares and bakes all of its GF offerings in a dedicated gluten-free facility using dedicated GF equipment. Many foods labeled "gluten free" are still made in facilities that process wheat.
We conduct in house and random laboratory analysis to ensure we are meeting our standards