Does brown sugar have any gluten? A complete guide for safe baking

November 28, 2025 •

4 min read

Brown sugar is made from two naturally gluten-free ingredients: refined white sugar and molasses. This means that in its pure form, brown sugar does not contain any gluten. However, for those with celiac disease or gluten sensitivity, the risk of cross-contamination is a critical factor to consider when purchasing and using this common baking staple.

Quick Summary

Brown sugar is naturally gluten-free as it's made from sugar and molasses, but cross-contamination in processing facilities or home storage can pose a risk. Always check labels.

Key Points

Naturally Gluten-Free: Pure brown sugar is made from sugar cane or beets, which are free of gluten proteins.
Cross-Contamination is Key: The main risk comes from shared processing equipment at manufacturing plants or improper handling at home.
Look for 'Certified Gluten-Free': This is the safest bet for those with celiac disease, as it ensures strict production standards are met.
Avoid Bulk Bins: Sugars sold in bulk are highly susceptible to cross-contamination from shared scoops or airborne flour.
Store Safely at Home: Keep your brown sugar in a sealed, dedicated container and never use utensils that have touched gluten products.
Read Labels Carefully: Always read the ingredient list, especially for any additives or flavorings that might contain hidden gluten.

The Composition of Brown Sugar

To understand if brown sugar contains gluten, it's crucial to know what it is made of. The majority of brown sugar available commercially is a blend of refined white sugar and sugarcane molasses. Both of these core components are naturally gluten-free. Gluten is a protein found in certain grains, specifically wheat, barley, and rye. Since sugar cane and sugar beets (the sources of sugar) and molasses are not related to these grains, the fundamental building blocks of brown sugar do not contain gluten.

Light vs. Dark Brown Sugar

The only difference between light and dark brown sugar is the amount of molasses added. Dark brown sugar has a higher molasses content, which gives it a deeper color, stronger flavor, and slightly more moisture. Neither light nor dark brown sugar inherently contains gluten, but the risk of cross-contamination exists regardless of the shade.

The Real Risk: Cross-Contamination

For individuals with celiac disease or severe gluten sensitivity, the threat isn’t the sugar itself but how it is processed and handled. Brown sugar can become unsafe through cross-contamination at several points in its journey to your pantry.

In the Manufacturing Facility

Many food manufacturers operate facilities that process a wide range of products, including both gluten-containing and gluten-free items. Even when separate processing lines are used, airborne particles of flour or shared equipment can contaminate products. If a brand of brown sugar is not labeled 'certified gluten-free,' it may carry a small risk of contamination from the factory floor.

During Bulk Handling

Bulk bins at grocery stores are a significant source of cross-contamination. Shoppers often use the same scoops for different items, and flour particles can easily become airborne and settle on the sugar. For those with a gluten-free diet, bulk foods should be strictly avoided unless you are certain they are stored and handled in a dedicated, uncontaminated manner.

At Home in Your Kitchen

Cross-contamination can also happen within your own home. Here are some common ways to inadvertently contaminate brown sugar:

Shared Utensils: Dipping a measuring cup that was just used for regular flour into your brown sugar canister. Always use clean, dedicated measuring tools for gluten-free ingredients.
Airborne Flour: Flour can linger in the air for hours after baking, and an open container of brown sugar can collect these particles.
Old-School Softening Trick: The old practice of putting a slice of bread in brown sugar to keep it soft is a surefire way to contaminate it with gluten. Use a gluten-free bread slice or a commercial brown sugar saver instead.

How to Find and Use Gluten-Free Brown Sugar Safely

A Simple Checklist for Gluten-Free Baking

Here are the essential steps to ensure your brown sugar is safe for consumption:

Read the Label: Always look for a clear 'gluten-free' label on the packaging. For added assurance, look for third-party certifications like the Gluten-Free Certification Organization (GFCO).
Choose Certified Brands: Opt for reputable brands that have a 'Certified Gluten-Free' seal. Many well-known brands, such as Domino and Imperial, state on their websites that their sugar products are gluten-free, but certification offers the highest level of safety for celiac sufferers.
Buy Packaged Products: Avoid bulk bins entirely to eliminate the risk of cross-contamination from the store.
Ensure Proper Storage: At home, store your brown sugar in an airtight container away from gluten-containing ingredients. Use dedicated, clean utensils for all gluten-free baking.

A Comparison of Sweeteners


Sugar Type	Is it Inherently Gluten-Free?	Main Contamination Risk	Best Practice for Gluten-Free Diet
Brown Sugar	Yes	Cross-contamination in facility or storage	Buy certified packaged versions; store safely at home.
White Sugar	Yes	Cross-contamination in facility or storage	Buy certified packaged versions; store safely at home.
Powdered Sugar	Usually, but check for wheat starch	May contain wheat starch as an anti-caking agent	Read labels carefully; verify no wheat starch is used.
Coconut Sugar	Yes, from coconut palm sap	Cross-contamination if processed with gluten products	Check labels and source for gluten-free assurance.

Conclusion: Safe Sweetening for Everyone

In summary, the core ingredients of brown sugar are naturally gluten-free. For those on a gluten-free diet, the primary concern is not the sugar itself but the potential for cross-contamination during manufacturing, bulk handling, and home storage. To ensure safety, always purchase brown sugar that is explicitly labeled 'certified gluten-free.' Avoid bulk bins and be vigilant about safe storage and handling practices in your own kitchen to prevent accidental exposure. By taking these simple precautions, you can enjoy the rich, moist flavor of brown sugar in your baking without worry.

For more detailed information on gluten-free food sources, visit the official website for the Celiac Disease Foundation at https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/.

Frequently Asked Questions

No, all pure sugars, including white, brown, and molasses, are naturally gluten-free. The risk is typically associated with processing or handling, not the product itself.

Yes, but they must be vigilant. It is critical to purchase brown sugar that is certified gluten-free to avoid cross-contamination from manufacturing facilities.

Contamination can happen in several ways: using shared equipment in a manufacturing facility, being sold in bulk bins with shared scoops, or improper storage and handling in your home kitchen.

There is no difference in terms of gluten content. Both are naturally gluten-free, but the risk of cross-contamination is the same for both light and dark varieties.

Yes, several brands are explicitly certified or clearly state their gluten-free status. Popular examples often cited include Domino, Imperial, and Wholesome Sweeteners.

No, this is unsafe for a gluten-free diet. The slice of bread will contaminate your brown sugar with gluten. A better solution is a dedicated brown sugar saver or a moist paper towel placed in an airtight container.

Naturally gluten-free alternatives include coconut sugar, date sugar, maple sugar, and honey. Always check the label to ensure they were not processed in a facility with gluten-containing products.