Is Hershey's Baking Cocoa Gluten-Free? Your Guide to a Safe Nutrition Diet

November 9, 2025 •

3 min read

According to the Celiac Disease Foundation, more than 3 million Americans are affected by celiac disease, making ingredient verification a critical step for many bakers. This raises a crucial question for chocolate lovers and bakers alike: Is Hershey's baking cocoa gluten-free?

Quick Summary

This article clarifies the gluten-free status of Hershey's baking cocoa products, addresses potential risks of cross-contamination in manufacturing and home baking, and provides essential tips for safely incorporating cocoa into a gluten-free lifestyle.

Key Points

Label Verification: Always check Hershey's cocoa product labels for the 'gluten-free' claim, as manufacturing processes can change.
Naturally Gluten-Free: Pure cocoa powder is naturally gluten-free, but processing and handling can introduce gluten.
Cross-Contamination is Key: At home, use dedicated utensils and clean surfaces to prevent gluten cross-contamination from other ingredients.
FDA Standard: The 'gluten-free' label confirms the product meets the FDA standard of less than 20 ppm of gluten.
Nutritional Value: Unsweetened cocoa powder offers antioxidants, minerals, and fiber, adding nutritional value to a gluten-free diet.

Navigating the Gluten-Free World of Cocoa

For anyone with celiac disease or gluten sensitivity, navigating the supermarket can be a minefield of potential hidden allergens. While many foods are naturally gluten-free, cross-contamination during manufacturing can pose a significant risk. The good news is that for chocolate enthusiasts, the answer regarding Hershey's baking cocoa is largely positive, but with important caveats that every gluten-free individual must understand.

The Hershey Company's Official Stance

According to the official Hershey's website and product information, their Natural Unsweetened Cocoa and Special Dark Cocoa are labeled as gluten-free. This designation means the products meet the U.S. Food and Drug Administration (FDA) standard of containing less than 20 parts per million (ppm) of gluten. This standard is the universally accepted threshold for a product to be safely considered gluten-free for those with celiac disease.

However, it is crucial for consumers to follow the company's own advice and always read the product label before purchasing. While the core products are formulated to be gluten-free, manufacturing processes can change. Hershey's produces a wide variety of items, and while their cocoa is produced separately, vigilance is always the best policy. Always look for the 'gluten-free' claim on the packaging to be certain.

The Pure Ingredient vs. the Processed Product

Cocoa powder, in its purest form, is naturally gluten-free. It is derived from cacao beans, a plant-based source with no gluten content. The potential for gluten to enter the picture comes from two primary sources:

Cross-Contamination in Production: The manufacturing facility may also handle products containing gluten, leading to the risk of cross-contamination. While Hershey's takes precautions, and their cocoa is typically on a dedicated line, it's why checking the label is always the final step.
Additives: Some processed cocoa mixes or hot chocolate powders might contain additives or thickeners that are not gluten-free. Hershey's unsweetened baking cocoas do not contain such additives, making them a safer choice than pre-sweetened mixes that may have undisclosed ingredients.

Preventing Cross-Contamination at Home

For those managing a gluten-free household, preventing cross-contamination is as important as choosing the right ingredients. Here are some steps to ensure your baking cocoa remains safe:

Store Separately: Keep your gluten-free cocoa in a clearly labeled, airtight container, separate from any gluten-containing flours or mixes.
Dedicated Utensils: Avoid using the same measuring spoons or sifter for both gluten-free and gluten-containing ingredients. Cross-contact can occur from even a small particle of flour.
Clean Surfaces: Wash all countertops and utensils with warm, soapy water before preparing gluten-free items to remove any lingering crumbs or flour dust.
Avoid Double-Dipping: If using spreads or condiments alongside bread, use separate containers or spoons to prevent crumbs from contaminating the source.

Comparison: Hershey's Cocoa Varieties


Feature	Hershey's Natural Unsweetened Cocoa	Hershey's Special Dark Cocoa
Gluten-Free Status	Labeled Gluten-Free	Labeled Gluten-Free
Primary Use	Versatile for baking, hot chocolate, and frostings.	Ideal for deeper, richer, darker chocolate flavor.
Flavor Profile	Classic, balanced chocolate flavor.	Intense, slightly more robust chocolate flavor.
Ingredient	100% Cacao.	100% Cacao; a blend of natural and Dutch-processed cocoa.
Packaging	Resealable can or pouch.	Resealable can or pouch.

Nutritional Benefits of a Gluten-Free Diet with Cocoa

Adopting a gluten-free diet out of necessity doesn't mean sacrificing a healthy nutrition plan. Unsweetened cocoa powder offers several nutritional benefits that can be part of a balanced diet:

Rich in Antioxidants: Cocoa is a source of flavonoids, a type of antioxidant that helps combat cell damage caused by free radicals.
Source of Minerals: It contains essential minerals like iron, magnesium, and potassium, which are important for overall health.
Dietary Fiber: Cocoa powder is a source of dietary fiber, which aids in digestion.
Versatile Ingredient: Its natural gluten-free status makes it an excellent, flavorful addition to a wide range of gluten-free recipes, from baked goods to smoothies and sauces.

For more comprehensive information on safe food practices, the FDA's website is an excellent resource regarding food labeling. https://www.fda.gov/consumers/consumer-updates/gluten-free-means-what-it-says

Conclusion: Bake Confidently with Hershey's Cocoa

In conclusion, Hershey's Natural Unsweetened Cocoa and Special Dark Cocoa are reliably gluten-free products suitable for a safe nutrition diet, provided you always verify the 'gluten-free' label. By combining this product assurance with careful handling at home to prevent cross-contamination, those with gluten sensitivities can enjoy delicious chocolatey treats without worry. A gluten-free diet, supplemented with naturally wholesome ingredients like pure cocoa, can be both safe and satisfying. The key is to be an informed consumer and a diligent baker, paying close attention to both product labels and kitchen hygiene.

Frequently Asked Questions

Both Hershey's Natural Unsweetened Cocoa and Hershey's Special Dark Cocoa are labeled as gluten-free on their packaging. However, always check the label for the most current information.

This article specifically addresses the pure baking cocoa. Processed hot cocoa mixes may contain additional ingredients and can pose a higher risk of gluten exposure. It is essential to check the label of any specific hot cocoa mix for a 'gluten-free' certification.

To prevent cross-contamination, use separate, clearly labeled containers for gluten-free ingredients, use dedicated utensils, and ensure all surfaces are thoroughly cleaned before preparing gluten-free food.

The FDA requires that any product labeled 'gluten-free' contain less than 20 parts per million (ppm) of gluten. This standard ensures a safe product for individuals with celiac disease.

For those with celiac disease or high gluten sensitivity, it is not recommended to consume products that are not explicitly labeled 'gluten-free.' This is because cross-contamination can occur during processing, even if the primary ingredients are naturally gluten-free.

Unsweetened cocoa powder is a good source of antioxidants, minerals like iron and magnesium, and dietary fiber, all of which contribute to a healthy diet.

Hershey's maintains a list of gluten-free products on their official website. Checking this list, along with reading product labels, is the best approach.