Does Applesauce Have Gluten In It? A Guide for Gluten-Free Diets

January 6, 2026 •

2 min read

Most applesauce, when made simply from cooked apples and water, is naturally gluten-free and poses no risk to those with celiac disease or gluten sensitivity. However, the crucial question for consumers is: does applesauce have gluten in it when bought from a store? The answer requires careful attention to labeling and manufacturing practices.

Quick Summary

Pure applesauce is naturally gluten-free, but store-bought varieties can contain gluten from thickeners or cross-contamination. Checking for a 'Certified Gluten-Free' label is crucial for ensuring product safety.

Key Points

Naturally Gluten-Free: Plain applesauce, made only from apples, is naturally free of gluten.
Commercial Risks: Hidden gluten can appear in store-bought versions through additives like thickeners or due to cross-contamination in manufacturing facilities.
Read the Label: Always check the ingredients list for potential gluten sources, especially if a certification is not present.
Look for Certification: For absolute certainty, purchase applesauce with an official 'Certified Gluten-Free' logo.
Homemade is Safest: Making applesauce at home gives you complete control over ingredients and preparation, guaranteeing a gluten-free product.
FDA Regulation: The FDA defines 'gluten-free' as containing less than 20 ppm of gluten, a standard that all voluntarily labeled products must meet.
Celiac Foundation Recommended: Organizations like the Celiac Disease Foundation provide helpful resources for understanding label reading and product safety.

The Basics: What is Applesauce Made Of?

At its most fundamental, applesauce is a simple puree of cooked apples, water, and sometimes a sweetener or spice. Apples are naturally gluten-free. Thus, simple, homemade applesauce is safe for a gluten-free diet. However, store-bought applesauce may present risks.

The Commercial Concern: Hidden Gluten and Cross-Contamination

While the main ingredient is gluten-free, commercial applesauce can introduce gluten through additives and cross-contamination during production.

Additives to Watch For

Some commercial applesauce brands may add ingredients that contain gluten to modify texture or flavor. Be aware of ingredients like modified food starch (which can sometimes be wheat-derived), certain natural flavors, or specific thickeners. Checking the ingredient list is always important.

Cross-Contamination Risks

This is a significant risk for those with celiac disease. Cross-contamination occurs when gluten-free food comes into contact with gluten-containing products during processing. Facilities that make both applesauce and items with wheat on shared equipment can introduce trace amounts of gluten. Strict cleaning procedures help but aren't always guaranteed.

How to Ensure Your Applesauce is Truly Gluten-Free

To avoid gluten exposure:

Look for 'Certified Gluten-Free': The most reliable way is to choose products with a 'Certified Gluten-Free' logo from a third-party certifier. These products are tested to contain less than 20 ppm of gluten and their manufacturing processes are audited.
Read the Ingredients List: Always review the label for ingredients that could contain gluten.
Contact the Manufacturer: If you have concerns about a product without certification, contact the company to ask about their processes and cross-contamination prevention.

Certified vs. Non-Certified Applesauce: A Comparison


Feature	Certified Gluten-Free Applesauce	Non-Certified Applesauce
Gluten Content	Guaranteed to be less than 20 ppm.	Content can vary; no verified guarantee.
Cross-Contamination	Risk is minimized through audited processes.	Risk can be higher in shared facilities.
Ingredient Scrutiny	Ingredients are verified gluten-free.	Requires careful label reading by consumer.
Consumer Confidence	High for those with celiac disease.	Lower, relies on manufacturer's practices.
Labeling	Features an official certification logo.	May claim 'gluten-free' but without third-party verification.

The Safest Option: Homemade Applesauce

Making applesauce at home offers complete control over ingredients and preparation, eliminating risks of additives or cross-contamination. A simple recipe involves cooking peeled and cored apples with water until soft, then mashing or blending.

Understanding Gluten-Free Labeling Regulations

The FDA's rule for 'gluten-free' labeling requires that any food with this claim contains less than 20 ppm of gluten. This standard applies to naturally gluten-free foods as well if there's potential for cross-contamination. This regulation also covers similar terms like "no gluten". For more details, consult the FDA's Q&A on Gluten-Free Food Labeling.

Conclusion: Making Informed Choices

Plain applesauce is naturally gluten-free, but commercial products require careful selection due to potential hidden gluten or cross-contamination. The safest option for those with celiac disease or sensitivities is certified gluten-free applesauce or making it at home. Reading labels and understanding regulations helps ensure a safe, gluten-free diet.

Frequently Asked Questions

No, not all applesauce is guaranteed to be gluten-free. While the core ingredient, apples, is naturally gluten-free, some commercial brands may add ingredients that contain gluten or risk cross-contamination during processing.

The most reliable way is to look for a 'Certified Gluten-Free' label on the packaging. This indicates the product has been tested to meet strict standards for gluten content.

Some applesauce products might include modified food starch, certain flavorings, or thickeners that are derived from wheat. Always read the ingredient list carefully.

Cross-contamination is a risk in manufacturing facilities that process both gluten-free and gluten-containing products on shared equipment. For those with celiac disease, trace amounts of gluten can be a concern.

According to reports and labeling, many of Mott's products are considered gluten-free. It's best to always check the specific product label for confirmation and certification.

Making homemade applesauce is the safest option, as it gives you complete control over all ingredients and preparation to ensure there is no gluten contamination.

Yes, the FDA has defined the term 'gluten-free' for labeling purposes. Any food bearing this claim must contain less than 20 parts per million (ppm) of gluten.