Is There Gluten in Glace Cherries? What Celiac Sufferers Must Know

November 25, 2025 •

3 min read

Most fruits, including cherries, are naturally gluten-free, but that doesn't mean their candied versions are automatically safe for those with celiac disease. The process of making glace cherries can introduce gluten through additives or shared manufacturing equipment, making careful label-reading a necessity.

Quick Summary

Glace cherries are inherently gluten-free, but potential cross-contamination during processing poses a risk for individuals with celiac disease. Certified gluten-free labeling is the safest indicator for avoiding gluten exposure.

Key Points

Naturally Gluten-Free: The raw ingredients of glace cherries—cherries, sugar, and water—do not contain gluten.
Glucose Syrup Safety: Glucose syrup, even when derived from wheat, is processed to remove gluten and is safe for celiacs, according to national celiac associations.
Risk of Cross-Contamination: The primary danger is cross-contamination in facilities that also process gluten-containing foods, making careful product selection crucial.
Look for Certification: The most reliable way to ensure safety is to purchase glace cherries with a certified gluten-free label from a reputable organization.
Read the Fine Print: Always check packaging for disclaimers or warnings about shared equipment used in processing and packing, especially if a product lacks a certified gluten-free logo.
Contact the Manufacturer: If a product is not certified, contacting the manufacturer can provide clarity on their production and allergen control processes.

Understanding Glace Cherry Ingredients

Glace cherries, also known as candied cherries, are made by preserving fresh cherries in a sugar syrup. The fundamental components—cherries, sugar, and water—are all naturally free of gluten. However, the commercial production process can introduce additional ingredients that warrant closer inspection for those with celiac disease or gluten sensitivities.

The Role of Glucose Syrup

One ingredient that causes frequent confusion is glucose syrup. This sweetener, often used in the candying process, can be derived from various sources, including maize (corn) or wheat. The good news is that the European Food Safety Authority (EFSA) and other celiac organizations have confirmed that glucose syrup derived from wheat is processed so extensively that the gluten is removed to well below safe thresholds (under 20 parts per million). Therefore, even if the label lists 'glucose syrup (wheat)', the product is considered safe for most individuals with celiac disease, provided no other gluten-containing ingredients are added.

Artificial Colors and Preservatives

Commercial glace cherries also contain preservatives and artificial colors, such as Red 40 or Erythrosine. These ingredients do not typically contain gluten, but it is always wise to be aware of the full ingredient list, especially for any less common additives.

The Critical Issue of Cross-Contamination

While the ingredients may be inherently gluten-free, the primary risk comes from the manufacturing environment. Cross-contamination occurs when a food item comes into contact with gluten-containing products, either during processing or packaging. A facility that produces gluten-free glace cherries on the same equipment as fruit cakes or cookies containing wheat flour could introduce gluten. For someone with celiac disease, even a small amount of gluten can trigger a severe autoimmune response.

How to Minimize Risk

To ensure your glace cherries are safe, you must go beyond just reading the ingredient list. The most reliable indicator is a gluten-free certification logo. This certification is only granted to products that meet stringent standards, including testing to ensure gluten levels are below 20ppm. Here’s what to look for:

Certified Gluten-Free Symbol: Look for a trusted certification mark, such as the Crossed Grain symbol from Coeliac UK or Coeliac Australia. These certifications guarantee that the product has been tested and meets international safety standards.
Manufacturer’s Gluten-Free Statement: Many reputable brands will state 'gluten-free' on their packaging, though a third-party certification offers the highest level of assurance.
Dedicated Gluten-Free Facilities: Some manufacturers, like Lazaya, a producer of preserved fruits, explicitly state that their facilities do not handle wheat derivatives, entirely eliminating the risk of cross-contamination.
Check the Fine Print: Some labels may contain disclaimers like “packed on premises that also handle nuts and gluten,” which immediately flags a potential risk.

Comparison of Buying Options: Certified vs. Standard Glace Cherries


Feature	Certified Gluten-Free Glace Cherries	Standard Glace Cherries
Source of Risk	Extremely low risk; typically produced in dedicated or highly controlled facilities.	High risk if processed in a facility that also handles gluten-containing products.
Ingredient Labeling	Clearly marked with a 'gluten-free' claim and/or certification logo.	May have no gluten-containing ingredients but lack verification of processing controls.
Safety for Celiacs	Safest option; suitable for individuals with celiac disease and high gluten sensitivity.	Not recommended for those with celiac disease due to high risk of cross-contamination.
Availability	Becoming more common in health food stores and online, though often more limited than standard versions.	Widely available in most supermarkets and baking supply stores.
Price	May be slightly more expensive due to certification and dedicated facility costs.	Generally more affordable due to economies of scale and less stringent controls.

Conclusion: Making an Informed Choice

At their core, glace cherries are not made with gluten-containing ingredients. The fruit, sugar, and even wheat-derived glucose syrup are considered safe for most people with celiac disease. However, the critical takeaway is the ever-present risk of cross-contamination in shared processing facilities. For those who must follow a strict gluten-free diet, the best practice is to always choose products that are explicitly labeled and certified as gluten-free. This simple step can prevent unwanted exposure and ensure your baking and desserts remain safe to enjoy. When in doubt, contact the manufacturer or consult reliable sources like Coeliac UK.

Frequently Asked Questions

No, glucose syrup, even if derived from wheat, is processed to remove gluten. The final product is tested and considered safe for people with celiac disease, as confirmed by national celiac organizations.

The biggest risk comes from cross-contamination during the manufacturing and packaging process. If the cherries are processed on shared equipment with gluten-containing products, they can become contaminated.

The safest way is to look for a certified gluten-free label on the packaging. You can also check if the manufacturer explicitly states their products are made in a dedicated gluten-free facility.

No, they are not. While the core ingredients are naturally gluten-free, the potential for cross-contamination in uncertified products is high. You must always check the label for certification or specific 'gluten-free' claims.

If you have celiac disease or high gluten sensitivity, you should avoid products with this kind of disclaimer. It indicates a high risk of cross-contamination and is not safe for your diet.

Yes, making them at home is a great way to guarantee they are gluten-free, as you control all the ingredients and your kitchen environment. The process typically involves simmering fresh cherries in a simple sugar syrup.

No, standard artificial colors like Red 40 do not contain gluten. The risk of gluten lies in the processing environment, not typically in the dyes themselves.