Does Gochugaru Contain Gluten? A Comprehensive Guide

November 13, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), pure, single-ingredient spices are naturally gluten-free. In its purest form, gochugaru is simply ground Korean red chili peppers and therefore does not contain gluten. However, for those with celiac disease or severe gluten sensitivity, there are several key factors to consider beyond the basic ingredient list.

Quick Summary

This guide explains that while pure gochugaru is naturally gluten-free, risks of cross-contamination during processing are a major concern. It details what to look for on labels and in production methods to ensure the product is safe for those with celiac disease.

Key Points

Naturally Gluten-Free: Pure gochugaru, made only from dried Korean chili peppers, contains no gluten.
Cross-Contamination Risk: The main danger for people with celiac disease is gluten cross-contamination from shared processing equipment at manufacturing plants.
Check for Certification: The most reliable way to ensure a product is safe is to look for a third-party "Certified Gluten-Free" label.
Read All Labels: Carefully read the ingredient list to avoid products with added fillers, starches, or anti-caking agents that could contain gluten.
Differentiate from Gochujang: Do not confuse gochugaru with gochujang, a paste often made with gluten-containing barley malt.
Use Trustworthy Brands: Opt for brands that clearly state their gluten-free status or contact the manufacturer to confirm their allergen control procedures.

Is Pure Gochugaru Naturally Gluten-Free?

Yes, in its most basic form, gochugaru is naturally gluten-free. The word "gochugaru" is Korean for "chili pepper powder," and pure versions are made solely from dried and ground Korean red chili peppers. The core ingredient, the chili pepper, does not contain gluten. Traditional preparation involves sun-drying the peppers and then grinding them into coarse or fine flakes. In this unadulterated state, there is no gluten present.

The Importance of a Pure Ingredient List

When examining a package of gochugaru, the ingredient list should be remarkably simple. Look for a list that contains only "Korean chili peppers," "red pepper powder," or similar variations. The absence of any other ingredients confirms that you are dealing with a pure product. However, it is important to remember that this simplicity is not always a guarantee of safety for highly sensitive individuals, which leads to the next crucial consideration: cross-contamination.

The Real Risk: Cross-Contamination in Manufacturing

For those with celiac disease, the primary concern with spices like gochugaru is not the ingredient itself, but rather the manufacturing environment. Many spice brands use facilities that also process products containing wheat, barley, or rye. This can lead to trace amounts of gluten inadvertently contaminating the naturally gluten-free gochugaru.

Why Certification Matters

Certification is the most reliable way to avoid cross-contamination. Brands that pursue and display third-party gluten-free certification (such as from the Gluten-Free Certification Organization, or GFCO) have their products and facilities rigorously tested to ensure they contain less than 20 parts per million (ppm) of gluten. This provides a much higher level of assurance than simply reading an ingredient list.

What to Look for When Buying Gochugaru

Navigating the spice aisle can be daunting, but a few key practices can help you select a safe product. Start by looking for clear, unambiguous labeling. While a pure ingredient list is a good sign, a certified label is the gold standard for those with gluten sensitivities.

Look for a "Certified Gluten-Free" label: This is the strongest indicator that the product has been tested and packaged to prevent cross-contamination. Brands like The Spice Lab and Fusion Select offer certified options.
Scrutinize the ingredients: If a product is not certified, read the label carefully. Avoid any packages that list additives like anti-caking agents, or that mention being processed in a shared facility. Some brands may use fillers or modified food starch that could contain gluten.
Consult the manufacturer: If the label is unclear, reach out to the company directly. Reputable food manufacturers can provide details on their processing procedures and allergen controls.
Buy from a dedicated supplier: Some specialty stores, especially online, focus exclusively on gluten-free products, significantly reducing the risk of cross-contamination.

A note on gochujang

It is important to differentiate between gochugaru and gochujang. Gochujang is a fermented Korean chili paste made from a variety of ingredients, often including barley malt, which contains gluten. Though gluten-free versions of gochujang exist, you should never assume it is gluten-free by default.

Gochugaru vs. Common Chili Powders: A Comparison

To help illustrate the differences and risks, here is a comparison of gochugaru with other chili powder products.


Feature	Pure Gochugaru	Standard American Chili Powder	Standard Crushed Red Pepper Flakes
Natural Ingredients	Naturally gluten-free	Often a blend of multiple spices	Naturally gluten-free (single ingredient)
Primary Risk	Cross-contamination in manufacturing	Hidden gluten from blended fillers or starches	Cross-contamination during processing
Labeling	May or may not explicitly state "gluten-free"	Must be read carefully for blended ingredients	Often labeled gluten-free by certified brands
Safety Check	Look for certification or contact manufacturer	Avoid if not explicitly certified gluten-free	Look for certification or contact manufacturer
Flavor Profile	Sweet, smoky, and mild-to-moderate heat	Varied, often with cumin and oregano	Sharp, intense heat without depth

Conclusion: Making the Safest Choice

For those adhering to a strict gluten-free diet, the assumption that any spice is safe can lead to health risks. While pure gochugaru is inherently gluten-free, the risks of cross-contamination during commercial production are real and must be addressed with caution. Always prioritize products that carry an independent, third-party gluten-free certification. For all other products, read the ingredient label with vigilance and do not hesitate to contact the manufacturer for clarification on their processing protocols. By following these steps, you can safely enjoy the unique, smoky-sweet flavor of authentic gochugaru in all your favorite Korean dishes, from kimchi to stews, without fear of a gluten reaction.

For additional information on managing celiac disease and a gluten-free diet, the Celiac Disease Foundation offers excellent resources. Celiac Disease Foundation

Frequently Asked Questions

Gochugaru is made from dried Korean red chili peppers that are ground into a powder or coarse flakes. The peppers are often sun-dried before being pulverized.

No, gochujang, which is a fermented chili paste, is typically not gluten-free because traditional recipes often use barley malt powder during fermentation. However, gluten-free versions are available and will be labeled as such.

The most reliable method is to purchase a brand that carries a third-party gluten-free certification. For products without a certification, you must contact the manufacturer to inquire about their processing facilities and cross-contamination prevention measures.

While both are chili flakes, they are not ideal substitutes. Gochugaru has a distinct, balanced flavor that is smoky, sweet, and moderately spicy. Standard red pepper flakes (often cayenne) tend to be hotter and lack the complex flavor profile needed for authentic Korean dishes.

Certified gluten-free gochugaru can be found at some large supermarkets, specialty Korean grocery stores, or from online retailers. Look for products with clear certification logos on the packaging.

No, you should never assume a Korean spice or sauce is gluten-free. While single-ingredient spices like pure gochugaru are, products like gochujang and various marinades or spice blends may contain gluten from added ingredients or due to cross-contamination.

For optimal freshness, store gochugaru in an airtight container in a cool, dark place, or for longer-term storage, in the freezer. Proper storage also helps prevent moisture and potential mold development.