Are Indian crackers gluten free? The definitive guide to safe snacking

November 23, 2025 •

4 min read

While many Indian dishes are naturally gluten-free, the same cannot be said for all crackers and snacks, as some popular varieties are made with wheat flour. Therefore, understanding the ingredients is critical to determine, 'Are Indian crackers gluten free?' before you indulge.

Quick Summary

The gluten content of Indian crackers varies by base ingredient. While lentil- and millet-based snacks are naturally gluten-free, many others contain wheat flour, requiring careful label-reading.

Key Points

Know the Flour: The gluten content of Indian crackers hinges on the flour used; look for alternatives like lentil, chickpea, rice, or millet flour instead of wheat.
Papadum is Your Friend: The popular crispy snack Papadum is typically made from gluten-free ingredients like lentil or chickpea flour, making it a safe choice.
Avoid Traditional Wheat-Based Snacks: Many common snacks like Namak Pare and classic Mathri are made with wheat flour and are not gluten-free unless a special, alternative-flour recipe is used.
Watch for Cross-Contamination: For celiac sufferers, be wary of cross-contamination in restaurants, street food stalls, and shared manufacturing facilities. Stick to certified gluten-free products for peace of mind.
Check Spice Ingredients: Some spice blends, notably certain types of asafoetida (hing), may contain wheat flour as a binding agent. Always check labels or buy certified gluten-free spices.
Embrace Modern Alternatives: A growing number of brands produce delicious, certified gluten-free versions of traditional Indian snacks using millet and other safe grains.

Indian cuisine is celebrated for its incredible diversity and flavor, with a wide array of snacks that tantalize the taste buds. For individuals with celiac disease or gluten sensitivity, navigating this rich landscape can be a challenge. The simple question, 'Are Indian crackers gluten free?', demands a nuanced answer, as the gluten content is entirely dependent on the primary ingredients used.

The Naturally Gluten-Free Contenders

Many traditional Indian crackers are made from flours derived from legumes, rice, or millets, which are inherently gluten-free. These form the cornerstone of safe snacking for those on a gluten-free diet. The key is to know what to look for and where to find them.

Lentil and Chickpea Flour Crackers

One of the most famous examples is the Papadum (also called papad or appalam), a thin, crispy cracker often made from lentil or chickpea flour (besan). These are frequently served as a side dish or appetizer and are a delicious, safe bet. Similarly, snacks made predominantly with besan, like Besan Chakki or Bhujia, are traditionally gluten-free.

Rice and Millet-Based Crackers

For those who prefer rice-based snacks, South Indian delicacies like crispy Chekkalu (rice flour crackers) are naturally gluten-free. Millets, ancient grains gaining popularity, are also excellent gluten-free alternatives. Crackers made from Jowar (sorghum), Bajra (pearl millet), and Ragi (finger millet) are now widely available and known for their high fiber and protein content.

Other Safe Snack Examples

Beyond crackers, many popular Indian snacks are naturally gluten-free, provided there is no cross-contamination. Examples include:

Poha (flattened rice) mixes
Pakoras (fritters) made with besan
Dosa (crepes) made with rice and lentil batter
Sabudana Khichdi (tapioca pearl pilaf)

Crackers That Contain Gluten

It is just as important to know which snacks to avoid. Many classic Indian crackers and savories rely on wheat flour (atta or maida) to achieve their characteristic texture, making them unsuitable for a gluten-free diet.

Namak Pare: These crispy, savory diamond-cut crackers are traditionally made with all-purpose wheat flour (maida) or a mix of wheat and semolina.
Mathri: A flaky, savory cracker, mathri is conventionally prepared using wheat flour. While modern, gluten-free versions exist using alternative flours like rice and besan, the traditional recipe is not safe.
Some types of Khakhra: While some khakhras are now made with gluten-free millets, the traditional flatbread crackers are often made with wheat flour.

The Critical Risk of Cross-Contamination

For those with celiac disease, cross-contamination is a serious concern. Even a small amount of gluten can trigger an immune response. This risk exists in several scenarios:

Restaurants and Street Food: Crackers may be fried in oil used to cook gluten-containing foods.
Manufacturing Facilities: Products might be processed on equipment that also handles wheat products, unless the factory is certified gluten-free.
Ingredients: Some spice blends, including asafoetida (hing), often contain wheat flour as a bulking agent. It is essential to seek out certified gluten-free versions of spices.

Comparison of Indian Crackers: Gluten-Free vs. Gluten-Containing


Feature	Gluten-Free Crackers (e.g., Papadum, Millet Crackers)	Gluten-Containing Crackers (e.g., Namak Pare, traditional Mathri)
Primary Flour	Lentil, chickpea (besan), rice, millet (ragi, jowar)	Wheat (atta), refined wheat flour (maida), or semolina
Typical Texture	Thin, crispy, and often delicate. Puffs up when cooked.	Flaky, dense, or layered; maintains a consistent cracker-like texture.
Preparation	Often fried, microwaved, or toasted; some can be baked.	Most commonly deep-fried, but baked options exist.
Cross-Contamination Risk	Requires diligence to avoid; always check for certifications.	Inherent due to wheat-based ingredients; avoid unless certified gluten-free.
Certification	Manufacturers often highlight 'gluten-free' certification on packaging.	Typically not labeled or may have 'contains wheat' warnings.

The Rise of Certified Gluten-Free Options

Recognizing the growing demand for gluten-free products, many brands now offer specifically certified Indian crackers. These products are manufactured in dedicated, gluten-free facilities and use safe ingredients, eliminating the risk of cross-contamination. For example, brands like Svasthyaa and NIHKAN offer a range of healthy, baked millet crackers and snacks that are explicitly labeled gluten-free.

Conclusion: Read Labels and Know Your Ingredients

In conclusion, whether an Indian cracker is gluten-free depends entirely on its ingredients. Crackers based on lentils, rice, or millets, such as Papadum and Besan Chakki, are naturally safe. Conversely, popular wheat-based snacks like Namak Pare and traditional Mathri should be avoided. For those with celiac disease, vigilance is key, including checking for cross-contamination risks and ensuring that all ingredients, including spices like hing, are certified gluten-free. When in doubt, look for products from dedicated gluten-free brands or learn to make your own safe versions at home. By staying informed and reading labels carefully, you can enjoy the vast and delicious world of Indian crackers without compromising your health.

For more information on living a gluten-free lifestyle, consider exploring resources like the Celiac Disease Foundation.

Frequently Asked Questions

No, not all crackers in Indian restaurants are gluten-free. While many serve gluten-free lentil-based papadums, other fried snacks and crackers may be made with wheat flour or fried in oil that has been cross-contaminated. Always ask the staff about the ingredients and preparation methods.

Crackers made solely from besan are naturally gluten-free. However, some recipes may mix besan with other flours, such as wheat, so it is crucial to check the ingredient list for any additives or mixed flours.

Namak pare are traditionally made with wheat flour (maida) and are therefore not gluten-free. Those following a gluten-free diet should avoid them unless they find a certified gluten-free version made with alternative flours.

Eating street food is generally not recommended for individuals with celiac disease due to the high risk of cross-contamination. Many vendors use the same oil and surfaces for various items, increasing the chances of gluten exposure.

If a store-bought product is labeled 'certified gluten-free,' you can trust it to be safe. Reputable manufacturers produce these snacks in dedicated facilities to prevent cross-contamination. Always look for a certification logo on the packaging.

Safe, naturally gluten-free options include papadum (made from lentils or chickpea flour), snacks made from poha (flattened rice), and crackers made from various millet flours like ragi and jowar.

Yes, some commercially available asafoetida contains wheat flour as a binding agent. For those with celiac disease, it is vital to purchase a variety explicitly labeled as gluten-free, as these are made with rice flour or other starches instead.