Is Everything But The Bagel Gluten-Free? What You Need to Know

December 15, 2025 •

4 min read

According to Beyond Celiac, raw spices, seasonings, and herbs that come from plants are inherently gluten-free. The real answer to 'is everything but the bagel gluten-free?' is more complex, focusing on brand practices and the risk of cross-contamination during manufacturing.

Quick Summary

The base components of everything but the bagel seasoning are naturally gluten-free. However, the risk of cross-contamination during commercial manufacturing makes certification essential for celiac sufferers. This guide explains how to identify certified options and avoid hidden gluten risks.

Key Points

Ingredient Purity: The core ingredients of everything bagel seasoning (seeds, garlic, onion, salt) are naturally gluten-free.
Cross-Contamination Risk: The main threat is cross-contamination in manufacturing facilities that also process wheat, not the ingredients themselves.
Look for Certification: For celiac safety, seek a product with a third-party 'Certified Gluten-Free' logo, as this indicates stricter production controls.
Beware of Unlabeled Blends: Commercial blends without a certified label, like Trader Joe's, carry a higher risk of gluten exposure for sensitive individuals.
Go Homemade for Certainty: Making your own seasoning at home from safe, single-ingredient spices is the only way to guarantee a 100% gluten-free result.
Inspect All Products: Check labels not just on the seasoning, but also on any dips, spreads, or other foods that incorporate the blend, as they may contain other gluten sources.

The iconic crunch and savory taste of everything but the bagel seasoning have made it a pantry staple. Composed of simple ingredients like sesame seeds, poppy seeds, dried onion, dried garlic, and sea salt, the blend seems perfectly safe for a gluten-free diet. But as is often the case with commercially produced foods, the ingredients tell only part of the story. For individuals with celiac disease or severe gluten sensitivities, understanding the risk of cross-contamination and the importance of labeling is critical for safety.

The Cross-Contamination Risk

Cross-contamination is the process by which a gluten-free food comes into contact with a gluten-containing substance, usually during the manufacturing process. A facility that produces wheat-based products, such as bagels or other baked goods, may also package seasonings on shared equipment. While the equipment is often cleaned, trace amounts of gluten can remain and contaminate other products. For a person with celiac disease, even a minuscule amount of gluten, well below the detectable limit for many tests, can trigger an immune response.

There have been misleading rumors that some companies package the extra spices that fall off gluten-containing bagels, but reputable manufacturers produce everything but the bagel seasoning blends separately and do not use this method. The real danger lies in shared processing lines or facilities where gluten-containing items are also handled.

Reading the Label: Certification is Key

For true gluten-free safety, relying solely on an ingredient list is not enough. You must scrutinize the packaging for official markers that indicate the product was produced under safe conditions.

What to look for on the label

Certified Gluten-Free: This is the gold standard for individuals with celiac disease. Certification logos, like the GFCO (Gluten-Free Certification Organization), mean the product has been verified by a third party to contain less than 10 ppm (parts per million) of gluten. This goes beyond the FDA's less stringent 'gluten-free' labeling standard of under 20 ppm.
Gluten-Free Claim: A product simply labeled "gluten-free" means it meets the FDA requirement of under 20 ppm. While likely safe for many, those with high sensitivity may still choose to look for third-party certification.
Allergen Disclaimers: Watch out for phrases like "Manufactured in a facility that also processes wheat". For someone with celiac disease, this is a red flag indicating an unacceptable risk of cross-contamination. Trader Joe's Everything But The Bagel Seasoning, for instance, is not labeled gluten-free, and many with celiac disease choose to avoid it due to this possibility.

Everything But the Bagel: Certified vs. Standard vs. Homemade


Feature	Certified Gluten-Free	Standard Commercial Blend	Homemade Seasoning
Ingredients	Naturally GF	Naturally GF	Naturally GF
Source of Risk	No risk (dedicated facility)	High risk of cross-contamination	No risk (full control)
Labeling	Explicitly 'Certified GF' logo	Not labeled GF, or may have disclaimer	No label needed
Example	Noble Made Organic Everything Bagel Seasoning	Trader Joe's Everything But The Bagel Seasoning	Your own custom blend
Best For	Celiac disease, high sensitivity	Moderate sensitivity, low risk tolerance	All gluten-free diets

Making Your Own Gluten-Free Seasoning

For complete peace of mind, making your own everything but the bagel seasoning at home is the safest option. This approach guarantees control over ingredients and prevents any cross-contamination. It's also an excellent way to save money and customize the flavor profile.

Here are the typical ingredients you will need:

White and/or black sesame seeds
Dried minced onion
Poppy seeds
Dried minced garlic
Flaky sea salt

To make it, you simply combine the ingredients and store them in an airtight container. This simple process eliminates the worry associated with commercial production.

Hidden Gluten in Other Products

Beyond the standalone seasoning, it's crucial to be mindful of products that use everything but the bagel as an ingredient. For example, some everything but the bagel dips or spreads might contain gluten. Always check the specific product's label, not just the base seasoning ingredients. As shown in the search results, specific products like the Trader Joe's Everything But The Bagel Nut Duo are explicitly listed as not gluten-free.

Conclusion

While the basic ingredients of everything but the bagel seasoning are naturally gluten-free, commercial versions present a significant risk of cross-contamination for those with celiac disease or gluten sensitivity. The safest routes are to purchase a brand with a third-party "Certified Gluten-Free" label or to make your own blend at home. Always read the fine print on product labels, and remember that an ingredient list alone is not a guarantee of safety when it comes to shared manufacturing equipment.

For more information on reading labels and living a gluten-free lifestyle, visit the Celiac Disease Foundation website.

Frequently Asked Questions

Trader Joe's seasoning does not contain gluten ingredients, but it is not certified gluten-free, meaning there is a risk of cross-contamination during manufacturing. Highly sensitive individuals should exercise caution or choose a certified option.

The term 'gluten-free' means the product contains less than 20 ppm of gluten, per FDA guidelines. 'Certified Gluten-Free' involves a third-party organization (like GFCO) verifying the product contains less than 10 ppm and is processed with extra safety measures.

Yes, but only if they choose a product that is certified gluten-free. Without certification, the risk of cross-contamination from shared equipment is too high for those with celiac disease.

Yes, brands like Noble Made and Spicely Organics offer certified gluten-free versions. Always check for the official certification logo on the product label.

You can make your own by combining sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky sea salt. This eliminates all risk of cross-contamination.

Not necessarily. While the seasoning itself may be safe, the base dip ingredients or manufacturing process could introduce gluten. Always check the label for each specific dip product.

Seasonings can be packaged in facilities that also handle gluten-containing products, such as wheat flour. This allows small, but still significant, amounts of gluten to be transferred to the seasoning mix.