[… ]foods may be labeled “gluten-free” if they meet the definition and otherwise comply with the final rule’s requirements. The final rule defines "gluten-free" as meaning that the food either is inherently gluten free; or does not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat)
Any unavoidable presence of gluten in the food must be less than 20 ppm.This is a regulation that would, conceivably, benefit those with Celiac Disease especially. Shouldn't a standardised labeling system be a huge weight-off the back of any consumer medically requiring a gluten-free diet?
But the facts and institution of the law are a little more wobbly. Look out for loopholes, and read on... I've dug through the details extensively now, and that's where it becomes a little less certain that this regulation will benefit anyone.