Do Dried Herbs Contain Gluten? Unpacking the Hidden Dangers for a Safe Diet

October 8, 2025 •

3 min read

While pure, single-ingredient dried herbs are naturally gluten-free, a 2013 study by the Canadian Food Inspection Agency found that 24% of packaged spices and dried herbs contained detectable levels of gluten. This surprising statistic highlights the critical need for vigilance, especially for individuals with celiac disease or gluten sensitivity who must strictly avoid gluten.

Quick Summary

This guide examines how dried herbs can become contaminated with gluten, from manufacturing processes to bulk shopping risks. It details the difference between pure herbs and potentially problematic blends, offering practical tips for identifying safe, certified gluten-free products and preventing cross-contamination in your own kitchen.

Key Points

Natural State: Pure, single-ingredient dried herbs are inherently gluten-free.
Hidden Gluten: Contamination can occur from additives like wheat flour or starch, especially in spice blends.
Cross-Contamination: Shared manufacturing facilities and bulk bins pose the most significant risk of accidental gluten exposure.
Certification is Key: Certified gluten-free labels from third-party organizations like GFCO provide the highest assurance of safety.
Label Vigilance: Always read the ingredient list carefully, looking for wheat-based fillers or anti-caking agents.
Avoid Bulk Bins: Steer clear of bulk spices and herbs due to the high risk of cross-contamination from shared scoops.
DIY Control: Growing and drying your own herbs at home is the safest, most controlled method.
Kitchen Management: Use separate containers and utensils for gluten-free herbs to prevent cross-contact in your kitchen.

The Natural State of Dried Herbs

Pure, unprocessed herbs like basil, oregano, thyme, rosemary, and dill are naturally gluten-free. The risk of gluten exposure arises after harvesting through processing and handling. Even trace amounts can be problematic for individuals with celiac disease.

Potential Sources of Gluten Contamination

Gluten can be introduced to dried herbs and spices through additives/fillers or cross-contamination during production.

Additives and Fillers

Some manufacturers use gluten-containing ingredients as fillers, particularly in pre-mixed seasoning blends. These can include wheat flour, starch, or wheat-based anti-caking agents. Spice blends are especially high-risk, so checking ingredient lists is crucial.

Cross-Contamination

Cross-contamination occurs when gluten-free products come into contact with gluten during processing, packaging, or storage. This is a major concern even for single-ingredient herbs. Common sources include shared equipment, bulk bins with shared scoops, and improper storage in a shared kitchen.

How to Ensure Your Dried Herbs are Gluten-Free

Choosing safe products requires a proactive approach. Certification offers the highest level of assurance.

Certified Gluten-Free Products

Look for third-party certifications like those from the Gluten-Free Certification Organization (GFCO). Certified products are tested to meet strict gluten-free standards. Some brands, like Spicely Organics, produce all products in dedicated gluten-free facilities.

Scrutinize the Label

If not certified, carefully read labels for ingredients that may contain hidden gluten. Avoid vague terms like "spices" or "natural flavors" unless a gluten source is identified. Be wary of statements indicating processing in facilities that also handle wheat.

Avoid Bulk Bins

Bulk bins are a significant risk for cross-contamination and should be avoided by those with celiac disease. Opt for sealed, packaged herbs from reputable brands.

Comparison of Herb Sourcing Methods


Feature	Certified Gluten-Free Dried Herbs	Non-Certified Dried Herbs	Fresh Herbs (at home)
Gluten Risk	Very Low (Tested and verified)	High (Potential for additives and cross-contamination)	None (Inherently gluten-free)
Cost	Often slightly higher due to certification	Generally lower, especially for economy brands	Can be grown at home for low cost
Guarantee of Purity	High (Backed by third-party testing)	Low (Relies on manufacturer's practices)	High (Full control over sourcing and handling)
Cross-Contamination	Minimal risk (Often from dedicated facilities)	Significant risk (Shared equipment common)	None (Controlled environment)

DIY and Kitchen Management

Growing or drying your own fresh herbs at home offers complete control and eliminates gluten risk. In your kitchen, prevent cross-contamination by using separate utensils and storage containers for gluten-free items.

Conclusion: A Proactive Approach to a Flavorful, Gluten-Free Life

While naturally gluten-free, dried herbs can pose a risk due to processing and handling. Prioritizing certified gluten-free products, carefully reading labels, and avoiding bulk bins are key steps for a safe, flavorful diet. Informed choices ensure worry-free cooking. For more on certification standards, visit GFCO's website.

How to Choose Safe Dried Herbs

Prioritize Certified Brands: Look for a certified gluten-free logo.
Opt for Single-Ingredient Herbs: Choose products with only one ingredient.
Avoid Bulk Bins: Steer clear of loose herbs and spices due to cross-contamination risk.
Read Labels Carefully: Scan ingredient lists for potential gluten sources.
Confirm with Manufacturer: Contact the company if you have doubts about their processing.

Final Takeaway: A Proactive Approach

Do dried herbs contain gluten? Not naturally, but contamination is a risk.
Best Practice: Buy certified gluten-free products, avoid bulk bins, and read labels carefully.
Highest Safety: Grow and dry your own herbs for complete control.

Conclusion: The Final Word on Gluten in Dried Herbs

For a gluten-free diet, attention to detail with dried herbs is crucial. While pure herbs are safe, commercial processing can introduce gluten. Certified products are the safest option for those with celiac disease or severe sensitivities. By understanding contamination risks and being proactive in shopping and the kitchen, you can enjoy the flavor of dried herbs without health concerns.

Frequently Asked Questions

No, pure dried herbs are naturally gluten-free. The risk of gluten exposure comes from additives, fillers, and cross-contamination during manufacturing or packaging.

The biggest risks are cross-contamination in facilities that also process gluten-containing products and the use of gluten-based fillers in pre-mixed seasoning blends.

The safest method is to look for a third-party 'certified gluten-free' label from an organization like GFCO. Always read the ingredient list to ensure it's a single-ingredient product.

Bulk bins should be avoided by anyone with celiac disease or severe gluten sensitivity because shared scoops and the open nature of the bins make cross-contamination highly likely.

Not all spice blends are unsafe, but they are a high-risk category. You must check the ingredient list for any gluten-based fillers or thickeners and confirm if the product is certified gluten-free.

If a label is unclear or uses vague terms like 'spices' or 'natural flavors,' it's best to contact the manufacturer for clarification or opt for a product with clear gluten-free certification.

For those with celiac disease or high sensitivity, it is not recommended to use uncertified herbs due to the potential for hidden gluten from additives and cross-contamination. Stick to certified products for peace of mind.