New FDA Gluten-Free Standards

The FDA, after conducting a gluten safety assessment has established new guidelines for the term "gluten-free".

New definition of "gluten-free":

In general, foods may be labeled “gluten-free” if they meet the definition and otherwise comply with the final rule’s requirements. More specifically, 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); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm. (source: FDA website)

In other words, a "gluten-free" food can not have more than .002 percent of gluten .
Read more about these guidelines here