Understanding Kosher Nutrition: Do Jews Eat Gluten Free?

November 10, 2025 •

4 min read

According to the Celiac Disease Foundation, the prevalence of celiac disease among Ashkenazi Jews is higher than the worldwide average. This medical fact often raises the question, Do Jews eat gluten free? The answer is more complex than a simple yes or no, involving a nuanced interplay between religious observance, health needs, and tradition.

Quick Summary

A year-round gluten-free diet is not a Jewish religious requirement, though some follow it for medical reasons, particularly due to higher celiac rates in some populations. During Passover, many observant Jews avoid leavened grains, adhering to a largely gluten-free diet, with specific rules concerning ritual matzah.

Key Points

No Year-Round Mandate: The year-round Jewish dietary laws of kashrut do not require a gluten-free diet, but rather govern specific foods and practices.
Passover is Different: During Passover, the prohibition of chametz (leavened grains) means most foods are inherently gluten-free, with the notable exception of traditional matzah.
Higher Celiac Prevalence: Medical necessity drives a significant number of Jewish people to eat gluten-free year-round, particularly within the Ashkenazi community, where celiac disease is more prevalent.
Special Accommodations: The food industry and rabbinic authorities have made special accommodations for those needing gluten-free diets during Passover, with alternatives like certified gluten-free oat matzah now available.
Certification Matters: A food product being 'Kosher' does not automatically mean it is 'Gluten-Free,' and vice-versa; individuals must check for both certifications if required.
Variety of Observance: As with any large group, the level of adherence to dietary laws and gluten-free practices varies widely among Jewish people, depending on denomination and personal health.

The dietary practices of Jewish people are governed by kashrut, a complex set of laws defining what is kosher (fit or permissible) to eat. These rules cover a wide range of topics, including the separation of meat and dairy, the types of animals that can be consumed, and the special requirements for certain holidays. However, kosher certification and gluten-free status are not the same thing. Many foods are certified kosher but contain gluten, such as bread or pasta made from wheat. Conversely, many gluten-free foods are not kosher and require a special certification to be considered so. For most of the year, there is no religious mandate for a Jewish person to avoid gluten, unless they do so for personal or health reasons. Like any large, diverse population, the dietary habits of Jewish people vary greatly depending on their level of observance, denomination, and personal preferences.

The Special Dietary Rules of Passover

Passover is the Jewish holiday that most famously impacts gluten consumption. During this eight-day celebration, which commemorates the Israelites' exodus from Egypt, observant Jews are prohibited from eating chametz. Chametz refers to any food product made from one of the five specific grains—wheat, spelt, barley, oats, or rye—that has been fermented or leavened. To remove chametz, Jewish households perform a thorough cleaning before the holiday, and special kosher-for-Passover products are used.

The Matzah Exception

Ironically, while avoiding chametz makes the Passover diet almost entirely gluten-free, the most important ritual food, matzah, is a direct exception. Matzah is an unleavened flatbread that is required for the Passover Seder. It is made from one of the five forbidden grains, but it is baked so quickly that the dough does not have time to rise. However, this means that traditional matzah is not gluten-free and can cause significant health issues for people with celiac disease or gluten sensitivities.

Kitniyot and Gebrokts

Adding another layer of complexity, many Ashkenazi Jews (of European descent) have a long-standing tradition of also avoiding kitniyot during Passover. Kitniyot includes a category of foods such as rice, corn, and legumes, which are inherently gluten-free. Furthermore, some Orthodox Jews adhere to the custom of avoiding gebrokts, or matzah that has come into contact with water. These practices demonstrate the varying levels of strictness within Jewish observance, and none are specifically related to gluten, though they can make the Passover diet even more restrictive.

Medical Reasons for a Gluten-Free Diet

In addition to religious considerations, a significant number of Jewish people follow a gluten-free diet for medical reasons. Studies have shown a higher prevalence of celiac disease in the Ashkenazi Jewish population than in the general population. Celiac disease is an autoimmune disorder in which gluten ingestion leads to damage in the small intestine, and it can only be managed by a strict, lifelong gluten-free diet. This has led to the development of many gluten-free products, including gluten-free alternatives to traditional Jewish foods, like gluten-free matzah.

Finding Gluten-Free Accommodations

For those with celiac disease, strict attention to cross-contamination is critical, especially during Passover when traditional, gluten-containing matzah is present in many Jewish homes. Fortunately, the kosher food market has responded to these needs with a growing range of safe and certified options. It's now possible to find certified gluten-free oat matzah or matzah-style crackers made from potato starch and tapioca. The Rabbinical Assembly of the Conservative movement has even updated its Passover policy to facilitate accessing certified gluten-free products for those with medical needs.

Navigating a Gluten-Free Jewish Diet Year-Round

For Jews who must avoid gluten year-round, the process involves a careful balance of medical requirements and religious laws. Beyond Passover, this primarily involves ensuring that all grains and grain-derived products consumed are certified gluten-free and kosher. Many brands offer products that are certified both gluten-free and kosher, making this easier than ever before. This includes everything from pasta to baked goods and cereals.

Here are some examples of foods and their gluten status:

Naturally Gluten-Free & Kosher: Fresh fruits, vegetables, eggs, unprocessed meat, and rice (note: rice is kitniyot and avoided by some during Passover).
Gluten-Containing & Kosher: Wheat bread (challah), barley, and spelt products.
Passover Exceptions for Gluten-Free Diet: Certified gluten-free oat matzah or matzah-style squares made from tapioca and potato starch.

Kosher vs. Gluten-Free Diet Restrictions


Rule	Kosher (Year-Round)	Kosher for Passover	Gluten-Free
Prohibited Grains	No restrictions, as long as kosher	Leavened wheat, barley, rye, oats, spelt (chametz)	All foods containing wheat, barley, rye, and regular oats
Meat & Dairy	Strict separation required	Strict separation required	No restrictions
Specific Animal Types	Prohibits pork, shellfish, etc.	Prohibits pork, shellfish, etc.	No restrictions
Required Foods	Blessings over bread (challah)	Ritual matzah during Seder	No specific required foods
Cross-Contamination	Concern for kosher/non-kosher mixing	Extra strict concern to avoid chametz	Extra strict concern to avoid gluten
Other Restrictions	Blood, certain fats, etc.	Kitniyot (Ashkenazi custom), gebrokts (some Orthodox)	None, other than gluten

Conclusion

The question of whether Jews eat gluten-free is largely circumstantial. While the dietary laws of kashrut do not require a gluten-free diet for most of the year, the eight-day period of Passover is an important exception, during which leavened grains are forbidden. For individuals with celiac disease, navigating both kosher laws and a strict gluten-free diet is a medical necessity, supported by the growing market of certified products and evolving rabbinic guidance. Therefore, the decision is a personal one, influenced by religious observance, tradition, and individual health needs. For those managing celiac, resources like the Celiac Disease Foundation provide crucial support and information on safe dietary practices.

Frequently Asked Questions

No, kosher and gluten-free certifications are separate. Many products can be kosher but still contain gluten, and a gluten-free product is not necessarily kosher.

During Passover, observant Jews refrain from eating chametz, which includes any food made from leavened wheat, barley, spelt, rye, or oats. While traditional matzah contains gluten, all other foods prepared for the holiday are free of it, making the diet largely gluten-free for this period.

Traditional matzah is not gluten-free, as it is made from wheat flour. However, certified gluten-free matzah made from oats or other non-grain starches is available for those with celiac disease.

Studies have shown higher rates of celiac disease among people of Ashkenazi (European) Jewish descent. While other Jewish populations may also be affected, the prevalence is particularly noted in the Ashkenazi community.

Chametz is a religious category referring to fermented or leavened products from specific grains (wheat, barley, rye, oats, spelt), forbidden during Passover. Gluten is a protein found in many of these grains that causes health issues for people with celiac disease.

For those with celiac disease, rabbinic guidance allows for the use of certified gluten-free alternatives to traditional matzah, often made from oats, potato starch, or tapioca, to fulfill the ritual obligation safely.

You can find products that carry both kosher and gluten-free certifications. Many mainstream health food stores and kosher supermarkets stock a variety of these items. Consulting a specific kosher certification agency's website can also help.