Gluten-free is more than a quick ingredient scan
Coeliac UK explains that foods labelled gluten-free contain no more than 20 parts per million of gluten. A recipe that appears to have no gluten-containing ingredients is not, by itself, the same evidence as a verified gluten-free claim.
If you have coeliac disease, use guidance suited to your condition and check the product information carefully. Manufacturing and cross-contact information can matter alongside the recipe.
Lactose-free does not mean milk-free
Lactose is a sugar found in milk. A milk allergy involves milk proteins, which is a different issue from lactose intolerance. The NHS distinguishes the two. A lactose-free dairy product can still contain milk proteins.
For a milk allergy, do not rely on lactose-free wording to decide whether a bar is suitable. Read the allergen information and follow the advice you have been given for managing your allergy.
Check every relevant allergen
A bar without milk ingredients might contain egg, nuts or soy. One free-from claim does not mean free from all allergens. In Henry’s recipe, egg-white powder and almond butter mean the bar contains egg and almonds.
Check the current label even when you have bought a product before. If information is missing or unclear, ask the manufacturer before eating it. Do not infer suitability from the flavour name or from another bar in the same range.
Know what Henry currently confirms
Henry’s ingredient page identifies egg and almonds and states that gluten-free verification is pending. We therefore do not present this article as confirmation that Henry is suitable for someone requiring a verified gluten-free product.
The useful shopping habit is precise: identify the particular ingredient or claim you need to check, find the relevant product information, and ask when it is unclear. General marketing language cannot answer a specific dietary question.
Sources & further reading
Sources checked on 4 October 2026.