Gluten is a protein complex found in wheat, barley, and rye, and even in food that do not normally contain these grains. Previous work in the lab has shown that roughly 30% of labeled “gluten free” products in the United States have significant gluten in them. This study was designed to investigate the reliability of “gluten free” food labels in the international consumer marketplace. This research aims to inform and potentially caution those with gluten intolerance, especially with Celiac disease, to avoid gluten cross contamination and be skeptical of the gluten levels in food products advertised as “gluten free”. A total of 58 samples labeled “gluten free” were obtained from grocery stores internationally. The samples used for this study were obtained from 18 countries around the world, including countries in Europe and the Middle East. A Nima Gluten Sensor (antibody based colorimetric assay) was used to determine if gluten content was ﹤20ppm, the maximum allowed by the European Commision and local Middle Eastern produce, for a product labeled “gluten free”. In total, 58 samples were tested and 51 of them were confirmed to be “gluten free” (﹤20ppm). When European and Middle Eastern samples are compared to those from the US, it appears that the food from these countries are more accurately labeled than in the United States. While results reveal that “certified gluten free” labeling can be trusted in most cases, the risk of cross contamination with gluten is still possible and poses some risks to those who are gluten intolerant.