On May 28, 2026, during Celiac Disease Awareness Month, US Representatives Emanuel Cleaver and Betty McCollum introduced the Celiac Safety Act, the first federal bill that would require the FDA to treat gluten-containing grains as a major food allergen1. For the roughly 3 million Americans with celiac disease, it targets a real gap: today only wheat must be labeled as an allergen, not barley or rye. Here is what it changes, and what it does not.
What would the Celiac Safety Act do?
The bill amends the Federal Food, Drug, and Cosmetic Act “to include gluten-containing grain in the definition of a major food allergen”2. In plain terms, it does two things:
- Requires any packaged product containing wheat, barley, or rye to list “gluten-containing grains” as a major allergen, the same clear, plain-language disclosure already used for milk, eggs, peanuts, and the other major allergens.
- Provides an 18-month implementation window for the FDA and manufacturers to update labels.
It is endorsed by the Celiac Disease Foundation, the American Gastroenterological Association, and the Society for the Study of Celiac Disease1. Representative McCollum, who co-chairs the Congressional Celiac Disease Caucus, noted that the US is one of the only developed nations that does not already require gluten to be listed as a major allergen.
Why aren’t barley and rye on US allergen labels today?
Gluten is a protein found in three grains: wheat, barley, and rye. US allergen law, the Food Allergen Labeling and Consumer Protection Act, requires manufacturers to call out a fixed list of major allergens. Wheat is on that list. Barley and rye are not6. That is the loophole the Celiac Safety Act is built to close: a product can contain barley malt or rye and carry no allergen warning, because the law only mandates the word “wheat.”
Separately, the FDA already lets companies label a product “gluten-free” only if it contains under 20 parts per million of gluten, but that label is voluntary5. The Celiac Safety Act addresses the opposite side of the coin: not the voluntary “gluten-free” claim, but a mandatory warning when gluten-containing grains are present. By comparison, Australia, New Zealand, Canada, the United Kingdom, and all 27 European Union member states already require gluten to be declared as a major allergen1.
Is barley gluten-free? Is rye gluten-free?
No to both. Barley and rye each contain gluten and are not safe for people with celiac disease. This matters when you read a label, because “wheat-free” is not the same as “gluten-free.” A cereal, soup, or beer can be free of wheat and still contain barley malt or rye, both of which trigger the same autoimmune response. Until labeling law changes, the safest habit is to scan the ingredient list for wheat, barley, rye, malt, and brewer’s yeast yourself, rather than relying on the allergen summary line. See our guide to hidden sources of gluten for the ingredients that catch people out.
Does the Celiac Safety Act apply to restaurants?
No, and this is the part most coverage skips. The bill amends packaged-food labeling law. It does not require a restaurant to print “gluten-containing grains” on its menu. Even if the Celiac Safety Act becomes law, ordering safely at a restaurant will still come down to the chain’s published allergen information and what you confirm with the kitchen.
That gap is exactly the problem MenuWise was built for. We read each chain’s own published allergen and nutrition data and screen individual menu items against your dietary profile, so you can see what fits before you order, no allergen line on the menu required. For the bigger picture on menu labels, see what “gluten-free” really means on a menu and our guide to gluten-free fast food.
When would it take effect, and will it pass?
It is not law yet. As of June 2026 the Celiac Safety Act has only been introduced in the House; it would need to clear committee, pass both chambers, and be signed before anything changes on a label. Most bills stall before that point, so a healthy dose of realism is warranted.
That said, the odds look better than usual for a niche health bill. There is clear international precedent, strong backing from the major celiac and gastroenterology organizations4, and regulatory momentum already moving in the same direction: in January 2026 the FDA opened a formal request for information on labeling and preventing cross-contact of gluten in packaged foods5. If the bill does pass, the 18-month window means labels would not change overnight.
What celiac diners can do right now
- Read the full ingredient list, not just the allergen summary. Watch for barley, rye, malt, malt extract, malt vinegar, and brewer’s yeast, none of which are required to trigger a wheat warning today.
- Treat “wheat-free” and “gluten-free” as different claims. Only the latter is held to the FDA’s 20 ppm standard.
- When eating out, lean on each chain’s published allergen guide and confirm preparation with staff. MenuWise scores menu items against your specific diet from that published data.
The Celiac Safety Act would not fix restaurant menus, and it is far from guaranteed to become law. But it is the first serious federal attempt to make barley and rye as visible as wheat, and that is a meaningful step for anyone who has ever been glutened by an ingredient that never had to warn them.
