“Organic food production is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. Organic foods are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food,” according to the Organic Trade Association.

What this means is this: while organic agriculture methods reduce exposure to chemical contaminates and organic food processing does not involve the use of artificial additives, this does not ensure that a food product will be free of cross-contamination from a gluten source. In other words, “organic” does not necessarily mean “gluten free.”