Do Canned Beans Have Gluten In Them? A Comprehensive Guide

November 7, 2025 •

4 min read

According to the Celiac Disease Foundation, beans and legumes are naturally gluten-free. However, for individuals with celiac disease or gluten sensitivity, it's crucial to ask: do canned beans have gluten in them, and what factors might introduce it during processing?

Quick Summary

This guide explains how beans, while naturally gluten-free, can contain gluten due to additives or cross-contamination during manufacturing. It details how to check product labels, identifies common sources of hidden gluten, and provides tips for safely purchasing canned beans.

Key Points

Naturally Gluten-Free: All beans and legumes are naturally free of gluten.
Hidden Risk: Gluten can be introduced to canned beans through cross-contamination on shared processing equipment or via gluten-containing additives in flavored varieties.
Certified Safe: For the highest level of safety, choose canned beans with a 'Certified Gluten-Free' label, verified by a third party.
Check Ingredients: Always read the ingredient list for plain canned beans, looking for simple ingredients like beans, water, and salt.
Avoid Risks: Be wary of seasoned or flavored canned beans, as they are more likely to contain hidden gluten in their sauces or spices.
Rinsing Not Enough: Thoroughly rinsing beans may remove some surface contaminants but does not guarantee the removal of all gluten particles.
Dried vs. Canned: Dried beans offer more control over preparation and contamination, though they require more time and effort.

Understanding Gluten and Natural Beans

Gluten is a group of proteins found in certain cereal grains, most notably wheat, barley, and rye. Beans, which are legumes and not grains, are inherently gluten-free. This includes all varieties, such as black beans, kidney beans, cannellini beans, and chickpeas. For this reason, plain, unprocessed beans are a staple in many gluten-free diets. The risk of encountering gluten with beans only arises when they are processed, packaged, or prepared in a way that introduces the protein.

The Risks of Hidden Gluten in Canned Beans

While the beans themselves are safe, the manufacturing process introduces several potential points of gluten contamination. It is this processing that makes it vital to read labels carefully and not assume all canned beans are safe.

Cross-Contamination during Production

One of the most significant risks is cross-contamination in the manufacturing facility. Many food companies produce a wide range of products, some of which contain gluten and some that do not. If canned beans are processed on the same equipment as wheat-based products and the equipment is not thoroughly cleaned between production runs, gluten residue can transfer to the beans. This is particularly concerning for those with celiac disease, where even trace amounts of gluten can trigger a severe autoimmune reaction. For this reason, many celiac sufferers choose to only buy products specifically labeled and certified gluten-free.

Hidden Gluten in Added Ingredients

Another source of hidden gluten is in the ingredients added to flavored canned beans. While plain canned beans typically contain only beans, water, and salt, many flavored varieties include sauces, seasonings, or thickeners that can contain gluten. Common additives to watch out for include:

Wheat Starch: Used as a thickening agent in sauces.
Flavorings: Ingredients like 'natural flavorings' or 'spices' are sometimes wheat-based.
Broth or Marinades: Some prepared broths can contain gluten.
Worcestershire Sauce: A common component in baked beans that often contains gluten.
Soy Sauce: Another frequent flavoring that is typically wheat-based.

Canned Beans vs. Dry Beans

To minimize risk, many people on a gluten-free diet prefer to use dried beans over canned versions. Dry beans can be carefully sorted and rinsed at home, reducing the risk of contamination from stray gluten-containing grains that can occur in bulk bins. Cooking dry beans from scratch also provides complete control over the ingredients used. However, this option is more time-consuming than using convenient canned beans.

How to Choose Safe Canned Beans

For those who prefer the convenience of canned beans, here's how to navigate the grocery aisle safely:

Look for 'Certified Gluten-Free' Labels: This is the most reliable method. The 'Certified Gluten-Free' label, often provided by organizations like the Gluten-Free Certification Organization (GFCO), means the product meets strict standards and has been tested to contain less than 20 parts per million (ppm) of gluten.
Read the Ingredients List: Check the list for ingredients like wheat, wheat flour, wheat starch, maltodextrin, or other gluten-based additives. If the ingredients are simple (beans, water, salt), the risk is lower.
Beware of Allergen Warnings: Look for a 'Contains' or 'May contain' statement, which will specifically list wheat if it's present.
Stick to Reputable Brands: Some brands, like Bush's®, explicitly state that their plain canned beans are gluten-free on their FAQ page. However, always double-check the can, as formulations can change over time.

Comparison: Standard vs. Gluten-Free Certified Canned Beans


Feature	Standard Canned Beans	Certified Gluten-Free Canned Beans
Cost	Generally lower	Often slightly higher due to certification and testing
Processing	Potentially shared equipment with gluten products	Processed in dedicated gluten-free facilities or on rigorously cleaned lines
Additives	May contain wheat starch, modified food starch, or flavorings with gluten	Ingredients are strictly regulated to be free of gluten sources
Labeling	May not specify gluten-free status; requires reading full ingredient list	Explicitly marked with a third-party certification symbol
Risk of Contamination	Higher risk, especially with seasoned varieties	Significantly lower risk, confirmed by testing standards
User Confidence	Lower for individuals with severe gluten sensitivity	Higher for those requiring strict gluten avoidance

Conclusion: Making the Right Choice for Your Diet

For people managing celiac disease or significant gluten intolerance, the question of whether canned beans have gluten is not straightforward. While beans are naturally free of gluten, the manufacturing process for canned products can introduce it through cross-contamination or added ingredients. The safest approach is to purchase products with a 'Certified Gluten-Free' label, especially for flavored varieties. For those less sensitive to trace amounts, reading the ingredient list of unflavored canned beans is usually sufficient. Ultimately, awareness and label diligence are your best tools for ensuring that your canned beans are a safe and healthy addition to your diet.

Frequently Asked Questions

Yes, all varieties of beans, including pinto, black, kidney, and garbanzo beans, are legumes and are naturally gluten-free.

If you have a high sensitivity to gluten, relying on a non-certified label carries a risk of cross-contamination from shared equipment. For maximum safety, opt for certified gluten-free products.

Cross-contamination occurs when beans are processed in a facility or on equipment that also handles gluten-containing products, causing trace amounts of gluten to be transferred to the beans.

Watch out for flavorings and thickeners that can contain gluten, such as modified food starch, wheat starch, and certain sauces like Worcestershire or soy sauce used in flavored bean varieties.

Rinsing beans is helpful for reducing sodium, but it is not a reliable method for removing all potential gluten contamination, which is notoriously persistent.

Dried beans have a lower risk of contamination, especially when purchased pre-packaged. Bulk-bin dried beans can have cross-contamination from shared scoops or bins.

For individuals with celiac disease, the safest option is to purchase products that are explicitly labeled 'Certified Gluten-Free' to ensure they meet stringent testing standards.