Nutrition Diet: How to know if seasoning has gluten?

November 6, 2025 •

2 min read

According to studies by the Canadian Food Inspection Agency, a significant percentage of commercial seasoning products can contain detectable levels of gluten due to cross-contamination or added fillers. For anyone managing celiac disease or gluten sensitivity, understanding how to know if seasoning has gluten is a critical step for maintaining a safe and healthy diet.

Quick Summary

This guide explains how to identify gluten in seasoning and spices by checking for certified gluten-free labels, scrutinizing ingredient lists for hidden additives, and understanding the risks of cross-contamination in manufacturing. Learn to make informed choices for a safer, gluten-free kitchen and diet.

Key Points

Check for Certifications: Always look for third-party certified gluten-free labels (like GFCO or NSF) for the highest safety assurance against cross-contamination.
Scrutinize Ingredient Lists: Carefully read labels for common gluten-containing additives like maltodextrin (if not specified as corn-based), modified food starch, barley malt, and hydrolyzed wheat protein.
Beware of Cross-Contamination: Even naturally gluten-free single spices can be contaminated in shared processing facilities or from bulk bins, so choose certified products if you have celiac disease.
Understand Label Limitations: A simple "gluten-free" claim is less reliable than a third-party certification, as it can still contain up to 20 ppm gluten under FDA rules.
Make Your Own Blends: The safest option is to mix your own seasoning blends using certified gluten-free, single-ingredient spices to ensure complete control over all contents.
Adopt Safe Kitchen Practices: Implement habits like using dedicated utensils and separate storage areas for gluten-free seasonings to prevent contamination at home.

Deciphering the spice rack: Hidden gluten sources

While pure, single-ingredient spices and herbs are naturally gluten-free, commercial processing and packaging can introduce gluten. Manufacturers may add fillers and anti-caking agents derived from gluten-containing grains to spice blends.

Common gluten-containing additives to watch for

Common gluten-containing additives include Modified Food Starch, Maltodextrin, Wheat-based fillers, Hydrolyzed Wheat Protein (HWP) or Hydrolyzed Vegetable Protein (HVP), Malt Ingredients (Malt, malt flavoring, malt extract, barley malt), and Yeast Extract (if from brewer's yeast).

Your label-reading strategy

Diligent label reading is essential for finding gluten-free seasonings, prioritizing certified products. Look for third-party certifications like GFCO or NSF Gluten-Free, which provide high assurance of low gluten levels. The FDA requires wheat declaration on labels, but barley and rye may not always be explicitly listed. To avoid uncertainty, consider making your own blends from certified single-ingredient spices.

Understanding the threat of cross-contamination

Cross-contamination is a significant concern for even naturally gluten-free spices. It can occur during harvesting, processing, packaging, or in bulk bins. For severe sensitivity, brands from dedicated gluten-free facilities are recommended.

Comparison table: Label claims explained


Label Claim	What It Means	Recommendation for Celiac Disease
Certified Gluten-Free	Tested and verified by a third party to be under 10 or 20 ppm gluten.	Safe. Highest level of assurance.
"Gluten-Free" Claim (FDA)	Meets FDA standard of <20 ppm, but not third-party certified.	Likely safe, but higher risk than certified products due to less stringent auditing.
"May contain wheat"	Indicates potential for cross-contamination in processing.	Avoid. Too high a risk for sensitive individuals.
No Gluten Info, but single ingredient	Inherently gluten-free, but contamination risk is possible.	Proceed with caution. Best to verify with the manufacturer or choose a certified option.

Safeguarding your spice rack and kitchen

Prevent cross-contamination at home with proper storage and handling. Store certified spices separately, use dedicated utensils, avoid bulk bins, and clean surfaces thoroughly.

Conclusion

Identifying gluten in seasonings involves careful label reading and awareness of cross-contamination. While pure spices are generally safe, blends and products with ambiguous ingredients pose risks. Certified gluten-free labels offer the most assurance. By reading labels, understanding hidden ingredients, and practicing safe kitchen habits, you can enjoy flavorful, safe meals. For more information, please see {Link: goodforyouglutenfree.com https://www.goodforyouglutenfree.com/are-spices-gluten-free/}.

Frequently Asked Questions

A 'gluten-free' claim on a seasoning means it meets the FDA standard of containing less than 20 ppm of gluten, but it is not verified by a third party. A 'certified gluten-free' label from an organization like GFCO is third-party verified and often has a stricter standard of less than 10 ppm, offering higher assurance.

You should check for any wheat, barley, or rye ingredients. Common hidden sources include maltodextrin (unless specified as corn), malt flavoring, modified food starch (unless specified as corn or potato), and hydrolyzed vegetable or wheat proteins.

Pure, single-ingredient spices are naturally gluten-free, but they are not always safe due to the high risk of cross-contamination during harvesting, processing, or packaging in facilities that also handle gluten.

Cross-contamination can happen in shared manufacturing facilities, through bulk bin shopping with shared scoops, and even in your own kitchen if you use contaminated utensils or surfaces.

No. Bouillon cubes and granules often use wheat flour as thickeners, and seasoned salts can contain wheat-based anti-caking agents. Always check the label for certification or specific gluten-containing ingredients.

No, if you have celiac disease or a severe gluten sensitivity, you should avoid products with 'may contain' statements. These are voluntary and unregulated, but indicate a significant risk of cross-contamination.

It is not recommended to buy spices from bulk bins, as shared scoops and communal storage create a high risk of cross-contamination with gluten-containing products.