Both the CocoBiotic and InnergyBiotic have been laboratory tested to be 100% gluten-free, while the Dong Quai contains a very small amount of gluten. Current research suggests that for persons with celiac disease and gluten-sensitivity the maximum safe level of gluten in a finished product is certainly less than 0.02% (200 parts per million), although possibly as little as 0.002% (20 parts per million). For a product to be labeled as "Gluten-Free," Codex Standard allow for up to 200 parts per million gluten content.
Although you see wheat and rye toward the bottom of the ingredient list for the Dong Quai, only 6 parts per million were detected in lab tests, which is well below the rigorous 20 parts per million or less threshold the FDA is pushing for to allow a product to be labeled “Gluten-Free.”
Aside from the fact that there are minimal amounts of these grains in the Dong Quai, the fermentation process actually breaks down the gluten; gluten strains normally bind in the body, but fermentation breaks them down so they won't. This means that those with gluten-sensitivities may actually notice their digestive systems improving and in the long-term their gluten-tolerance might be raised by taking the Dong Quai