What do the food regulations state with regards to gluten free bread?

Under Standard 2.1.1 – Cereals and Cereal products, the legal definition of bread is listed as ‘the product made by baking a yeast-leavened dough prepared from one or more cereal flours or meals and water.’ The key thing to note here is the use of term ‘cereal flour’ rather than specifically wheat flour; therefore allowing for the use of gluten free cereal flours.
Also Standard 1.2.8 - Claims in relation to the gluten content of food:
(1) Claims in relation to the gluten content of food are prohibited unless expressly permitted by this Code.
(2) A claim to the effect that a food is gluten free must not be made in relation to a food unless the food contains –
No detectable gluten; and no –
(i) oats or their products; or
(ii) cereals containing gluten that have been malted, or their products.
(3) A claim to the effect that a food has a low gluten content must not be made in relation to a food unless the food contains no more than 20 mg gluten per 100 g of the food.
Editorial note:
Subclauses (2) and (3) of this clause permit claims to the effect that a food is gluten free or has a low gluten content, providing certain specified conditions are met.
(4) A claim to the effect that a food contains gluten or is high in gluten may be made in relation to a food.