Does Real Mayonnaise Have Gluten in It?

January 3, 2026 •

3 min read

In its purest form, real mayonnaise is gluten-free. However, store-bought options require careful examination. Additives and manufacturing processes can introduce hidden gluten.

Quick Summary

Traditional mayonnaise usually has no gluten, but check labels of store-bought versions for hidden gluten. Look for a 'gluten-free' label to be sure.

Key Points

Mayonnaise's basic ingredients (eggs, oil, vinegar) are gluten-free.
Hidden gluten may be in store-bought mayonnaise due to additives like malt vinegar.
Gluten can be introduced through cross-contamination in manufacturing and at home.
Look for a certified 'gluten-free' label.
Homemade mayonnaise is a guaranteed gluten-free option.
Always check labels for flavored or imported mayos.
Use squeeze bottles to avoid cross-contamination.

The Core Ingredients of Real Mayonnaise

Real mayonnaise is an emulsion, made from naturally gluten-free ingredients. A typical recipe includes:

Oil: Vegetable, canola, or avocado oil.
Egg Yolks: Acts as an emulsifier.
Acid: Vinegar (distilled is common) or lemon juice.
Seasonings: Salt and sometimes mustard seed.

Because these components contain no gluten-containing grains (wheat, barley, rye), homemade or traditional mayonnaise is almost always safe for a gluten-free diet. Commercial versions, however, can contain additional ingredients or different processing methods.

Potential Sources of Hidden Gluten in Commercial Mayonnaise

Several factors can introduce gluten into commercial mayonnaise products. Key things to watch out for include:

Malt Vinegar: Found in some flavored mayos, malt vinegar comes from barley and is not gluten-free.
Modified Food Starch: This thickening agent can be derived from wheat, though it is also commonly made from corn or potato. If the source is not specified, it is a potential risk.
Natural Flavors: This term can sometimes conceal gluten-containing ingredients. Unless the product is explicitly labeled as gluten-free, there is a small chance of gluten being present in these unspecified flavors.
Cross-Contamination: Even if a product's ingredients are gluten-free, it may be processed in a facility that also handles gluten-containing foods.

How to Find Truly Gluten-Free Mayonnaise

The most reliable way to ensure a product is safe is to look for specific labeling and certifications.

Reading Labels for Gluten

Look for the 'Gluten-Free' Claim: A product with a 'gluten-free' label must contain less than 20 parts per million (ppm) of gluten.
Check for a Third-Party Certification: Logos from organizations like the Gluten-Free Certification Organization (GFCO) offer an extra layer of assurance.
Examine the Ingredient List: Read the ingredients carefully if a 'gluten-free' label is absent. Avoid vague terms like "modified food starch" or unknown "natural flavors". Always check for an allergen statement indicating the presence of wheat.

Avoiding Cross-Contamination at Home

Cross-contamination is a serious concern, even at home. To prevent this:

Use a squeeze bottle for gluten-free mayo.
Dedicate a separate, clearly labeled jar for gluten-free use only.
Remind all household members to be mindful of shared condiment jars.

Comparison: Certified vs. Non-Certified Mayonnaise

This table highlights the differences between certified and non-certified mayonnaise.


Feature	Certified Gluten-Free Mayonnaise	Non-Certified Mayonnaise
Ingredients	All ingredients are verified to be gluten-free.	Core ingredients are naturally gluten-free but may contain unspecified flavors or starches.
Manufacturing	Produced in a facility with allergen controls and procedures to prevent cross-contamination.	May be produced on shared equipment with gluten-containing products, posing a cross-contamination risk.
Assurance Level	Highest level of assurance.	Moderate to high assurance, but does not eliminate all risk.
Labeling	Features a clear "Gluten-Free" statement and often a third-party certification logo.	May not have any gluten-related claims, requiring a thorough read of the ingredient list and a call to the manufacturer.

Conclusion

Basic mayonnaise ingredients are gluten-free. Hidden gluten can be present in additives, and cross-contamination can occur. Choose products labeled or certified as gluten-free. Careful label review and awareness of cross-contamination risks will ensure safe condiment choices.

How to make your own Gluten-Free Mayonnaise

Making mayonnaise at home is a great way to ensure it's completely gluten-free. A basic recipe only requires eggs, oil, and vinegar or lemon juice. This gives complete control over the ingredients, avoiding any cross-contamination worries.

Beyond Celiac provides extensive resources for living gluten-free.

Frequently Asked Questions

No. While the core ingredients are naturally gluten-free, some manufacturers add thickening agents, unspecified flavorings, or use malt vinegar, which contains gluten.

Many brands offer certified gluten-free options. Examples include Hellmann's (most regions), Duke's, Sir Kensington's, and Chosen Foods. Always check the label for the specific product and a gluten-free certification logo.

Hellmann's Real Mayonnaise is made with naturally gluten-free ingredients. In many regions, the product is labeled as gluten-free and processed in facilities with programs to prevent cross-contamination.

Cross-contamination can happen if the product is made on shared equipment with gluten-containing foods. At home, sharing a jar can introduce gluten from knives or other utensils used on items like regular bread.

The gluten-free status of Kewpie mayonnaise depends on the region. The Japanese version often contains malt vinegar (derived from barley), which is not gluten-free. However, US and EU versions typically use rice vinegar and are clearly labeled as gluten-free.

Yes, you can eat mayonnaise if you have celiac disease, but you must select a brand that is explicitly labeled 'certified gluten-free' to avoid any hidden ingredients or cross-contamination risks.

Modified food starch can come from wheat. If the label does not specify a gluten-free source or a gluten-free certification, it should be treated as a potential gluten risk.