Does brown sugar have wheat in it? Understanding gluten and cross-contamination risks

December 28, 2025 •

3 min read

According to food and health experts, brown sugar is naturally gluten-free because its core ingredients are derived from sugarcane or sugar beets, not from wheat. However, people with celiac disease or severe gluten sensitivities still need to be cautious about potential cross-contamination during manufacturing and at home.

Quick Summary

Pure brown sugar contains no wheat or gluten, as it is made from refined sugar and molasses. The only risk for gluten exposure comes from potential cross-contamination during factory processing or kitchen handling.

Key Points

Naturally Wheat-Free: Pure brown sugar is made from sugarcane or sugar beets, not wheat or other gluten-containing grains.
Molasses is the Key: The brown color and rich flavor come from molasses, a naturally gluten-free byproduct of the sugar refining process.
Cross-Contamination Risk: The main risk for gluten exposure comes from shared equipment in a manufacturing facility or improper handling in the kitchen.
Check the Label: For individuals with celiac disease, looking for a product specifically labeled "certified gluten-free" is the safest way to avoid accidental exposure.
Safe Kitchen Practices: To prevent contamination at home, use dedicated scoops and store brown sugar away from wheat flour. Avoid using bread to soften it.
All Varieties are Safe by Nature: All types of brown sugar, including light, dark, and muscovado, start as naturally gluten-free products.

The Core Ingredients of Brown Sugar

To understand why brown sugar does not contain wheat, one must first look at its composition. Most commercially available brown sugar is produced by adding sugarcane molasses back into fully refined white sugar crystals. Neither of these base components contains gluten, a protein found in wheat, barley, and rye.

White Sugar: The foundational element of brown sugar is white granulated sugar, which is derived from either sugarcane or sugar beets. During the refining process, impurities and molasses are removed, leaving behind pure sucrose crystals. Since sugarcane and sugar beets are not grains, the resulting white sugar is gluten-free.
Molasses: The dark, syrupy substance added to white sugar is also inherently gluten-free. Molasses is a byproduct of the sugar refining process, containing residual minerals and sugars that give brown sugar its characteristic moist texture, deeper color, and rich caramel-like flavor. The amount of molasses added determines whether the product is light or dark brown sugar.

Understanding the Risk of Cross-Contamination

While brown sugar's ingredients are naturally wheat and gluten-free, the potential for cross-contamination means it is not always safe for those with severe sensitivities or celiac disease. This risk can arise at multiple points, from manufacturing to kitchen storage.

Potential Cross-Contamination During Manufacturing

Some large-scale food processing facilities handle both gluten-containing products, like wheat flour, and gluten-free products, like sugar. Even with good practices, shared equipment or airborne particles can cause gluten to transfer from one product to another. For a brand to be certified as truly gluten-free, it must adhere to strict protocols that prevent this kind of cross-contact and ensure the product contains less than 20 parts per million of gluten, as mandated by the U.S. Food and Drug Administration (FDA).

Avoiding Cross-Contamination in Your Kitchen

Even with a certified gluten-free product, improper handling at home can introduce gluten. Here are some key precautions:

Use Dedicated Utensils: Never use the same measuring cup or spoon for wheat flour and then for brown sugar without thoroughly washing it first. It is safest to have a dedicated set of utensils for gluten-free ingredients.
Separate Storage: Store brown sugar and wheat flour in separate, tightly sealed containers on different shelves to avoid accidental mixing.
Avoid Using Bread: A common remedy for hardened brown sugar is to store a slice of bread in the container to retain moisture. This practice will contaminate the sugar with gluten and should be avoided. A safer alternative is a terra cotta sugar saver or a slice of a gluten-free fruit, like an apple.
Steer Clear of Bulk Bins: While less common for brown sugar, bulk food bins are a high-risk source of cross-contamination due to shared scoops and consumer handling.

Comparing Brown Sugar Varieties

Brown sugars come in a few common forms, each with a different flavor profile and texture. All are naturally free of wheat but may be subject to cross-contamination.


Feature	Light Brown Sugar	Dark Brown Sugar	Muscovado Sugar	Raw Sugar (Turbinado/Demerara)
Molasses Content	Approx. 3.5%	Approx. 6.5%	Naturally occurring, unrefined	Retains some natural molasses
Flavor Profile	Mild, delicate caramel	Rich, robust, deep molasses	Strong, earthy, with notes of toffee	Mellow, buttery, subtle caramel
Texture	Soft, moist	Very moist, stickier	Moist, finer, and sandier	Larger, golden-colored crystals
Best For	Everyday baking, cookies, cakes	Gingerbread, rich brownies, barbecue sauces	Savory sauces, marinades, rich desserts	Coffee, topping baked goods, glazes

Conclusion

The fundamental ingredients of brown sugar—refined sugar and molasses—do not contain wheat or gluten. This makes pure, uncontaminated brown sugar a safe ingredient for those following a gluten-free diet. However, diligence is required to prevent cross-contamination, both at the manufacturing level and within your own kitchen. Checking for a certified gluten-free label on packaging provides the highest assurance, while practicing safe storage and handling at home eliminates the remaining risk. For more information on celiac disease and managing a gluten-free diet, resources such as the Celiac Disease Foundation can be helpful.

Frequently Asked Questions

Pure brown sugar itself is gluten-free, but not all products are guaranteed safe due to potential cross-contamination during manufacturing or handling. Always check the label.

Yes, but you must ensure it's a certified gluten-free brand to guarantee no cross-contamination has occurred. This is the safest option for those with severe sensitivities.

The primary difference lies in the amount of molasses added; dark brown sugar has a higher percentage, giving it a richer flavor, darker color, and stickier texture.

Most commercially available brown sugar is a simple mixture of refined white sugar and molasses. The sugar is derived from sugarcane or sugar beets.

Using a slice of bread to keep brown sugar soft introduces wheat and gluten, contaminating the sugar. This makes it unsafe for individuals with celiac disease or gluten intolerance.

A safe method is to use a brown sugar saver, such as a reusable terra cotta disk. Alternatively, you can use a small slice of a gluten-free fruit, like an apple.

No, pure molasses is also gluten-free, as it is a byproduct of sugarcane or sugar beets. The gluten risk associated with brown sugar comes from other sources, not the molasses itself.