AOAC GFA Stakeholder Program Meeting Book (March 15, 2023)

AnnexA

Table 1. Gluten Sources (materials should be tested at two times the CDC, as long as that is equal to or below 20 mg/kg, in rice flour) Wheat Flour* ( Triticum aestivum ) Wheat Flour ( Triticum compactum ) Khorasan Wheat Flour ( Triticum turanicum ) Oat Flour* + ( Avena sativa ) Durum Wheat Flour ( Triticum durum ) Spelt Wheat Flour ( Triticum spelta ) RyeFlour* ( Secale cereale ) Einkorn Wheat Flour ( Triticum monococcum ) Triticale Flour (x Triticosecale ) Barley Flour* ( Hordeum vulgare ) Emmer Wheat Flour ( Triticum dicoccon ) *These may be omitted if they are being used as a gluten source in the validation matrix studies. + Oats that are not comingled with wheat, rye or barley may be difficult to source. Whole oat groats may need to be ground to generate a pure oat flour sample. Please add the footnote “The allowance of oats that are not contaminated with wheat, rye or barley in foods covered by this standard may be determined at the national level.” to Annex A, Table 1 if the definition of gluten in section 3.11 has not already been amended to include this note from the original Codex document. Justification: Full understanding of the Codex gluten definition requires the inclusion of the note on oats. This can come either in section 3.11 or in Annex A, Table 1 as a footnote.