Does Papad Have Gluten In It? Your Comprehensive Guide

December 9, 2025 •

4 min read

Many traditional Indian papads are naturally gluten-free, typically made from lentil, chickpea, or rice flour, according to culinary sources. This provides a delicious, crispy option for those with dietary restrictions, but the question remains: does papad have gluten in it? The answer is nuanced, as gluten can be introduced through various ingredients and cooking methods.

Quick Summary

The gluten content of papad depends on its ingredients and preparation method. While many varieties are naturally gluten-free, potential contamination or the use of specific additives means mindful consumption is required.

Key Points

Traditional Ingredients: Papad is typically made from naturally gluten-free flours like lentils (urad, moong), chickpeas, or rice, making them safe in their purest form.
Cross-Contamination Risk: The greatest risk of gluten exposure is through cross-contamination, such as frying papad in oil used for other gluten-containing foods.
Hidden Gluten in Additives: Be cautious of additives like asafoetida (hing), which is often mixed with wheat flour as a binder.
Always Read Labels: Modern or commercial papad varieties may contain wheat flour, so checking the ingredients list for certified products is crucial for safety.
Safest Options: Varieties made from rice flour or sabudana (tapioca) are almost always gluten-free, but verifying the label is still recommended.
Restaurant Caution: When dining out, explicitly ask if the papad is fried in a dedicated, clean fryer to avoid gluten contamination.

The Foundation: Traditional Gluten-Free Ingredients

At its core, traditional papad is a naturally gluten-free food. Its base is not wheat but rather flour derived from lentils, pulses, or rice. The most common base ingredients include:

Urad Dal (Black Gram): A primary ingredient for many North Indian papads, urad dal flour is rich in protein and fiber and is completely gluten-free.
Moong Dal (Green Gram): Another popular pulse used for papad production, moong dal flour is also a naturally gluten-free base.
Rice Flour: Many varieties, particularly in South India, use rice flour, which is a gluten-free grain.
Sabudana (Tapioca): A common ingredient for fasting (upwas) papads, sabudana is derived from tapioca and is naturally gluten-free.
Chickpea Flour (Besan): Sometimes used as an ingredient, besan is another gluten-free alternative.

The Hidden Dangers: When Papad Is Not Gluten-Free

While the base ingredients are typically safe, several factors can introduce gluten, turning a seemingly safe snack into a health risk for those with gluten sensitivities.

Cross-Contamination during Preparation

One of the most significant risks comes from cross-contamination, particularly in restaurant settings or if you are not preparing the snack yourself. If papad is fried in the same oil used for cooking gluten-containing items like samosas or naan, it can become contaminated. Even trace amounts of gluten can trigger a reaction in individuals with celiac disease.

Hidden Gluten in Additives

Commercial production can introduce unexpected gluten sources. A key culprit is asafoetida (hing), a common spice in Indian cooking. Many commercial versions of hing use wheat flour as an anti-caking agent or filler, meaning it is not a pure spice. If the papad dough includes this contaminated hing, it will contain gluten, as some online reviewers have noted.

Non-Traditional Ingredients

Some manufacturers or regional recipes might use wheat flour or a mix of flours that includes wheat. This is more common in mass-produced or less traditional varieties. Always check the ingredients list, as stated by Coeliac UK. This is the most reliable way to know for sure what a product contains.

Comparison Table: Understanding Gluten Risks

To better illustrate the potential for gluten exposure, consider the following comparison of different papad types and their preparation methods.


Papad Type	Base Ingredient	Typical Gluten Status	Potential Risks & Notes
Traditional Lentil (Urad/Moong Dal)	Urad or Moong Dal Flour	Gluten-Free	Low risk if homemade with pure ingredients. Risk increases with commercial versions due to potential additives (e.g., hing) or cross-contamination.
Rice Papad	Rice Flour	Gluten-Free	Naturally GF, but still susceptible to cross-contamination during production or frying.
Sabudana Papad	Tapioca Flour	Gluten-Free	Naturally GF, commonly made for fasting. Low risk unless processed in a facility with gluten products.
Restaurant-Fried Papad	Varies	High Risk	The frying oil can be contaminated with gluten from other fried items. Always inquire about dedicated fryers.
Commercial Packaged Papad	Varies	Must Check Label	Ingredients can vary widely. Some brands explicitly state "gluten-free," while others may use binders or fillers containing gluten.

Tips for Ensuring Your Papad Is Gluten-Free

For those on a strict gluten-free diet, enjoying papad safely requires diligence. Follow these guidelines to minimize your risk:

Read the Ingredients Label: This is the most crucial step. Look for certified gluten-free labels or ingredient lists that explicitly confirm the absence of wheat flour.
Buy from Reputable Brands: Choose brands that specialize in gluten-free products or are transparent about their manufacturing processes. The Lijjat brand, for example, is traditionally based on lentils.
Be Cautious with Hing: If a recipe calls for asafoetida, ensure you are using a pure, gluten-free version. The best way is to grind your own or buy from a dedicated supplier.
Ask at Restaurants: When dining out, always inform the staff about your dietary needs. Ask if they use dedicated fryers and verify the ingredients of the papad and any accompanying chutneys or toppings.
Prepare at Home: The safest option is to make your own papad from scratch. This gives you complete control over every ingredient and eliminates the risk of cross-contamination.
Opt for Roasted over Fried: To further minimize risk, choose to roast or microwave your papad instead of deep-frying. This avoids any potential contamination from shared frying oil.

Conclusion: A Crunchy Snack with a Caveat

So, does papad have gluten in it? The answer is not a simple yes or no. While the traditional base ingredients are naturally gluten-free, potential exposure through additives like asafoetida or shared cooking oil makes due diligence essential. For those with celiac disease or gluten sensitivity, checking labels, inquiring at restaurants, and opting for homemade or certified products is the only way to ensure safety. By being mindful of these risks, you can continue to enjoy this beloved Indian snack as part of a healthy, gluten-free diet.

For more detailed information on managing a gluten-free diet and avoiding cross-contamination, visit the Coeliac UK website.

Frequently Asked Questions

No. While traditionally made with gluten-free lentil or rice flour, some modern or commercial versions can contain wheat or be exposed to cross-contamination, so you must always check the ingredients.

The primary sources are either intentionally added wheat flour in some recipes or, more commonly, cross-contamination from shared cooking oil or manufacturing equipment. Another potential source is commercial asafoetida (hing).

They are not always safe. You must confirm with the restaurant that the papad is fried in fresh, dedicated oil that has not been used for any gluten-containing items. If in doubt, ask for it to be microwaved or toasted.

Asafoetida (hing) is a strong-smelling spice used in Indian cooking. Many commercial versions use wheat flour as a binder or filler, introducing trace amounts of gluten. For strict gluten-free diets, a pure, unadulterated hing is necessary.

Always check the ingredient list on the packaging. Look for certified gluten-free labels or products that explicitly state they do not contain wheat or other gluten sources.

Yes, papads made solely from rice flour are naturally gluten-free. However, it's still best to be cautious of potential cross-contamination during processing.

Papad made from urad dal, moong dal, rice flour, or sabudana (tapioca) are naturally gluten-free, provided there is no cross-contamination during their production.

Lijjat papad is traditionally made from lentil flour and often considered gluten-free. However, it's always wise to verify the ingredients on the specific packet you purchase, as formulations can sometimes change.

If you have celiac disease, your safest options are either making papad at home from scratch using pure, gluten-free ingredients or purchasing products with a certified 'gluten-free' label.