Gluten-Friendly Options: What’s Realistic
Baklava Academy • Article 37 • Updated guide for importers, retailers, and hospitality brands.
Key takeaways
- Traditional baklava is not gluten-free (phyllo is typically wheat-based).
- “Gluten-friendly” is a marketing phrase—it must be backed by process controls and careful labeling.
- Export risk is labeling risk: claims must match documentation, facility reality, and the destination’s rules.
1) Start with the truth: what baklava is made of
Classic baklava uses phyllo dough made from wheat flour. That means gluten is inherent in the traditional product. If your customer needs a strict gluten-free product (medical or certified), you are almost always talking about a different recipe.
2) Three realistic paths buyers take
- A) Traditional baklava + honest allergen labeling
Best for premium taste and mainstream retail. Label wheat/gluten clearly and avoid “gluten-free” language. - B) “Reduced cross-contact” approach (gluten-aware)
Possible when the recipe is wheat-free (or limited) and the facility applies cleaning/segregation—still not a guarantee. - C) True gluten-free program
Requires gluten-free inputs, strict segregation, traceability, and usually routine testing/verification. Higher cost, slower production, more paperwork.
3) Cross-contact: where gluten sneaks in
- Shared sheeters, tables, trays, racks, or ovens used for wheat-based pastry.
- Dust flour in the production area (airborne and hard to control).
- Shared packaging area (crumbs, rework bins, mixed SKUs).
- Supplier ingredients (starch thickeners, flavorings) that contain or may contain gluten.
4) What to ask a supplier (copy/paste questions)
- Is the recipe wheat-free? If not, stop calling it gluten-friendly.
- Is production on a dedicated line or shared equipment?
- What cleaning and segregation steps are used between wheat and wheat-free runs?
- Can you provide a batch/lot code and documentation tied to that lot?
- If a “gluten-free” claim is needed: do you have lab results per batch (and which method/lab)?
5) Labeling guidance (safe, export-ready language)
- Traditional product: list wheat clearly in ingredients/allergens. Avoid “gluten-free” or “gluten-friendly.”
- Wheat-free recipe, shared facility: consider a precautionary statement if appropriate (e.g., “made in a facility that also processes wheat”).
- Gluten-free claim: only use if you can back it with controls + documentation + destination-market compliance.
Checklist
- Confirm ingredients and allergen statement (nuts, dairy, gluten/wheat).
- Ask the supplier to specify: shared vs dedicated equipment and cleaning controls.
- Request batch documentation (COA where applicable, labeling, production date, lot code).
- Choose packaging that protects crunch and prevents humidity uptake (especially for sea freight).
Related reads: How to Read a COA • Country-Specific Requirements