Is Chicken Broth Gluten-Free? A Guide for Safe Cooking

December 28, 2025 •

4 min read

According to Beyond Celiac, an estimated one in 133 Americans, or about 1% of the population, has celiac disease, requiring a strict gluten-free diet. While chicken broth seems like a naturally gluten-free product, many store-bought varieties contain hidden gluten, making careful label-reading a necessity for those with celiac disease or gluten sensitivity.

Quick Summary

Some chicken broths contain gluten-based additives or flavorings, making it unsafe for individuals with celiac disease. Consumers must carefully read ingredient lists and look for specific gluten-free certification to avoid hidden sources like yeast extract or flavorings.

Key Points

Hidden Gluten Risks: Many store-bought chicken broths contain hidden gluten in additives like yeast extract and 'natural flavors'.
Labeling Matters: Always look for an official 'Certified Gluten-Free' seal for reliable assurance, as a simple gluten-free claim is not always sufficient.
Watch for Additives: Be cautious of ingredients such as yeast extract, natural flavors, and thickeners like wheat flour in store-bought broths.
Homemade is Safest: Making your own chicken broth from scratch is the best way to ensure it is completely gluten-free and avoids cross-contamination.
Check Brand Information: If you must buy a packaged product, check the manufacturer's website or contact them directly to confirm their gluten-free status, as policies can vary by product line.
Be Wary of Bouillon: Bouillon cubes and paste are high-risk for containing gluten, so always seek out certified gluten-free varieties for these products.

The Surprising Truth About Gluten in Commercial Broths

While the basic ingredients for homemade chicken broth—chicken, vegetables, and water—are naturally gluten-free, the same cannot be said for all commercially produced versions. For many brands, cost-saving measures and flavor enhancement involve adding fillers, thickeners, and flavorings that can introduce gluten into the product. This means a quick grab-and-go from the grocery shelf can easily become a hidden source of gluten, posing a risk for individuals with celiac disease or a gluten sensitivity. It is crucial to understand what ingredients to look out for and how to ensure your broth is genuinely gluten-free.

Common Gluten-Containing Ingredients in Broth

Several common additives in packaged broths and bouillon can contain gluten. Knowing these ingredients is your first line of defense in protecting yourself.

Yeast Extract: This ingredient is a frequent culprit. While some yeast extract is gluten-free, it can be derived from barley, which contains gluten. Unless a product is specifically labeled gluten-free, yeast extract should be considered a potential gluten source.
Natural Flavors: This is a broad term that can legally hide a multitude of ingredients. If the flavor is derived from a wheat-containing source, the manufacturer must list it in the allergen statement. However, if it comes from barley or rye, it may not be explicitly listed. Always be cautious with products containing 'natural flavors' that lack a gluten-free certification.
Wheat Flour: Some manufacturers add wheat flour as a thickener to create a richer mouthfeel. This is often easy to spot in the ingredient list but can be overlooked if you are not reading carefully.
Caramel Color: Derived from heated sugar, caramel color can sometimes be made with gluten-containing syrups, although it is less common today. However, for strict diets, it is another ingredient to be wary of if not certified.

Reading Labels and Finding Certified Gluten-Free Broth

Becoming a savvy label-reader is essential for anyone following a gluten-free diet. The best way to ensure safety is to look for official certifications.

Look for a Certified Gluten-Free Seal: This is the gold standard for verifying a product's gluten-free status. Independent organizations, such as the Gluten-Free Certification Organization (GFCO), verify that a product has been tested and meets strict gluten-free standards.
Read the Allergen Statement: The U.S. Food and Drug Administration (FDA) requires that manufacturers explicitly list wheat as an allergen. However, this does not cover barley or rye derivatives, making the allergen statement insufficient on its own.
Check for Cross-Contamination Warnings: Some labels may state, 'Made in a facility that also processes wheat.' This indicates a risk of cross-contamination and is a major red flag for people with celiac disease.

Making Your Own vs. Buying Store-Bought

For complete control over ingredients and peace of mind, making your own chicken broth at home is the safest option. You can use naturally gluten-free ingredients and simmer them to your desired richness.

Here is a simple comparison to help you decide:


Feature	Homemade Broth	Store-Bought Broth	Potential Gluten Concerns
Ingredients	Whole chicken, vegetables, water, salt, herbs (all naturally gluten-free).	Processed chicken, water, flavorings, additives, salt, seasonings.	Hidden sources in natural flavors, yeast extract, and thickeners.
Control	Full control over every ingredient and seasoning.	Dependent on manufacturer transparency and labeling.	Inaccurate labeling or cross-contamination risk.
Taste	Rich, deep, and customizable flavor.	Can be less flavorful or have an artificial taste.	No direct impact, but additives can alter flavor.
Cost	Can be more cost-effective using leftover bones/carcasses.	Varies widely by brand and quality.	Certified gluten-free options may cost more.
Convenience	Requires time and effort to prepare.	Quick and easy to use directly from the package.	A quick purchase could result in accidental gluten exposure.

Making Your Own Gluten-Free Chicken Broth

Creating your own chicken broth is a simple and rewarding process. You can control the sodium, flavor, and, most importantly, the ingredients to ensure it is 100% gluten-free. Start with a roasted chicken carcass, cover with water, and add your favorite vegetables like carrots, celery, and onions, along with some salt and pepper. Simmer for a few hours, then strain and cool. This method provides the freshest, most flavorful, and safest broth possible.

Conclusion: Read, Certify, or Create

In summary, the assumption that all chicken broth is gluten-free is a misconception that could lead to accidental gluten exposure. While the core ingredients are naturally safe, commercial brands often introduce gluten through additives like yeast extract, natural flavors, and thickeners. The safest approach is to either purchase a product with a clear 'certified gluten-free' label or take the time to make your own broth from scratch. Diligent label reading, understanding potential hidden gluten sources, and prioritizing certified products will ensure your culinary creations are safe and delicious for a gluten-free diet.

A Safer Guide to Store-Bought Broths

For those who prefer the convenience of store-bought, some brands consistently offer certified gluten-free options, such as Swanson, Kettle & Fire, and Pacific Foods.

The Broth-Stock Difference

Although often used interchangeably, broth (made from meat and vegetables) and stock (made from bones) can both contain hidden gluten if additives are used in commercial versions.

Bouillon Cubes and Paste

Bouillon products are even more likely to contain gluten-containing fillers or anti-caking agents, so a certification is particularly important here.

Restaurant Food Warning

Restaurant chicken broth or soup can also be a risk. When dining out, always inform your server of your gluten-free needs and ask about the broth's ingredients.

Homemade is Always Safest

With a simple recipe and a slow cooker or large pot, homemade broth ensures you have complete control over the ingredients, guaranteeing a delicious and safe meal.

Frequently Asked Questions

No, while the basic components of homemade chicken broth are naturally gluten-free, many store-bought broths contain hidden gluten in the form of additives like yeast extract, natural flavors, or thickeners.

Chicken broth is typically made from simmering meat and vegetables, while stock is made from bones. Both can contain hidden gluten in commercial varieties if additives are used, so a gluten-free certification is necessary for both.

While the FDA has regulations for 'gluten-free' claims, looking for a third-party certification seal, like from the GFCO, offers the highest level of assurance that the product has been independently tested and verified.

Natural flavors are a broad term, and while manufacturers must declare wheat-based sources, they are not always required to list barley or rye. A product labeled gluten-free must ensure these flavors are from a safe source, but caution is warranted for unlabeled products.

Cross-contamination is a real risk in facilities that produce both gluten-free and gluten-containing products. If you have celiac disease, look for products specifically labeled 'certified gluten-free' or 'produced in a gluten-free facility'.

Bouillon cubes and powders often contain more fillers and anti-caking agents, increasing the likelihood of hidden gluten. It is generally safer to choose a certified gluten-free liquid broth or to make your own from scratch.

To make your own broth, simply simmer a chicken carcass, meat, or bones with vegetables like carrots, celery, and onions in a large pot of water. Season with salt and herbs, and strain after a few hours for a safe, flavorful, and completely gluten-free base.

Brands like Swanson (for specific certified varieties), Kettle & Fire, and Pacific Foods are known for offering certified gluten-free chicken broths. Always check the specific product label to be sure.