What candy is safe for people with celiac? A guide to enjoying treats without worry

October 15, 2025 •

6 min read

For people with celiac disease, strict gluten avoidance is the only treatment, making label-reading critical for everything, including candy. Knowing what candy is safe for people with celiac is essential for preventing symptoms and enjoying sweet treats without stress, as many popular brands do offer safe options.

Quick Summary

A comprehensive guide for individuals with celiac disease seeking safe candy options. It details how to read labels for gluten, identify and avoid cross-contamination risks, and find a variety of reliable, certified gluten-free brands for confident and safe indulgence.

Key Points

Always Check the Label: Rely on products explicitly labeled "gluten-free" to ensure they contain less than 20 ppm of gluten, the FDA standard for celiac safety.
Recognize Hidden Gluten: Be vigilant for less obvious gluten sources like malt (from barley), wheat starch, and some derivatives of modified food starch.
Beware of Cross-Contamination: Products made on shared equipment are a risk. Choose brands with dedicated gluten-free lines or facilities, such as Tootsie Roll or YumEarth.
Avoid Risky Candy Types: Steer clear of most licorice, malt balls, and candy with wafer or cookie pieces, as they almost always contain gluten.
Double-Check Variations: Don't assume all products from a brand are safe. Check labels on different flavors, sizes, and seasonal shapes, as they can have varying ingredients or production processes.
Don't Trust Bulk Bins: Candy from bulk bins should be considered high-risk due to potential cross-contamination from shared scoops and airborne particles.

Navigating the Candy Aisle with Celiac Disease

For those with celiac disease, an autoimmune condition triggered by gluten, managing a diet can be complex. While obvious sources like bread and pasta are easily avoided, gluten can hide in many processed foods, including candy. Cross-contamination during manufacturing is another major concern, even when ingredients are technically gluten-free. Fortunately, with careful label reading and a little brand knowledge, a wide array of candy is safe to enjoy. This guide will help you confidently navigate the candy aisle.

How to Decode Candy Labels for Celiac Safety

Reading food labels is a fundamental skill for anyone on a gluten-free diet. The U.S. Food and Drug Administration (FDA) requires that any product labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, a level generally considered safe for people with celiac disease. However, not all products are explicitly labeled, so knowing what to look for is vital.

Understand Certifications and Allergen Statements

Certified Gluten-Free: This is the gold standard for safety. A third-party organization, such as the Gluten-Free Certification Organization (GFCO), has verified that the product meets stringent standards and is manufactured under strict conditions to prevent cross-contamination.
Contains Wheat: By law, manufacturers must declare wheat as an allergen. If the ingredient list or allergen statement says "contains wheat," the product is not gluten-free.
"May Contain" Statements: Warnings like "may contain wheat" or "processed in a facility that handles wheat" are voluntary advisory labels, not regulated by the FDA. Research shows these labels can be unreliable for predicting cross-contamination risk, and many certified gluten-free products also carry them. If a product is also labeled "gluten-free," the certification takes precedence and it is safe. If not, extreme caution is warranted.

Spotting Hidden Gluten Ingredients

Some ingredients are less obvious sources of gluten and require a sharp eye to catch:

Malt or Malt Flavoring: This is typically derived from barley and is a common source of hidden gluten. Malt balls, for example, are not safe.
Wheat Starch: Used as a thickener, especially in gummies and licorice, wheat starch is a gluten source unless specifically processed and confirmed to be under 20 ppm.
Glucose Syrup: While most glucose syrup in the U.S. is corn-based, it can be wheat-derived in other countries or specific products. Manufacturers will often specify the source. Always check.
Natural Flavors: Sometimes natural flavors can be derived from gluten-containing sources, though this is less common with large manufacturers in the U.S. that follow strict labeling laws.

The Risks of Cross-Contamination

Even when a candy's ingredients are gluten-free, the manufacturing process can introduce gluten through cross-contamination. This is particularly a risk in facilities that process both gluten-free and gluten-containing products on shared equipment.

Dedicated Equipment and Facilities: The safest options come from manufacturers with dedicated, gluten-free production lines or entire facilities. Brands like Tootsie Roll and Smarties (U.S.) publicly state that all their candies are gluten-free and made in dedicated facilities.
Shared Lines: Some companies, like Mars Wrigley, produce many gluten-free items but also handle gluten on shared lines. Their products, like most varieties of M&M's, may contain gluten from cross-contamination, and the company advises reading labels carefully.
Bulk Bins: Bulk candy bins are a high-risk area for cross-contamination. With shared scoops and airborne flour, there is no way to guarantee a product is safe, even if the ingredients are typically gluten-free.

Popular Gluten-Free Candies: Brand and Variety Guide

Many common and popular candies are safe for people with celiac disease. Here is a selection to look for, but remember that manufacturers can change ingredients, so re-reading the label is always the safest practice.

Chocolate:

Hershey's: Plain Milk Chocolate Bar (1.55oz only), Milk Chocolate Kisses (most varieties), Almond Joy, Mounds, Heath bars, and Milk Duds are gluten-free. Be careful with cookies 'n' cream or seasonal varieties.
Reese's: Standard Peanut Butter Cups and Pieces are gluten-free, but seasonal shapes (eggs, trees) may not be due to different production lines.
Snickers: The classic Snickers bar is gluten-free by ingredients, but Mars Wrigley advises checking labels for any cross-contamination risks.
3 Musketeers: This bar is generally considered gluten-free.
Dove Chocolate: Most flavors are safe, but check labels, as some varieties like cookies and cream are not.
Tootsie Roll Industries: The company states all its confections are gluten-free, including Tootsie Rolls, Tootsie Pops, and Andes Mints.

Gummy and Chewy Candies:

Smarties (U.S.): The hard-pressed tablets are made in a dedicated gluten-free facility. Note that Smarties Gummies are made in a facility with wheat and should be avoided.
Jelly Belly: All flavors of their original jelly beans are gluten-free.
Skittles & Starburst: These are labeled gluten-free.
Mike and Ike & Hot Tamales: These are labeled gluten-free.
Swedish Fish & Sour Patch Kids: These chewy candies are gluten-free.
YumEarth: This brand specializes in allergy-friendly, organic sweets and is certified gluten-free.

Hard Candies:

Life Savers: Most flavors of both hard candy and gummies do not contain gluten ingredients.
Dum Dums & Saf-T-Pops: All varieties are considered gluten-free and are made on dedicated equipment.

Candies to Always Avoid

Some popular candies are almost always off-limits due to gluten-containing ingredients:

Wafer-based candy: Kit Kat and Kinder Bueno contain wheat flour.
Malt balls: Whoppers and other malted milk balls contain barley malt.
Licorice: Most licorice (Twizzlers, Red Vines) uses wheat flour for texture.
Crispy/Pretzel Varieties: Crispy and pretzel M&M's contain gluten.
Seasonal Shaped Candy: Be extra cautious with seasonal items like Reese's eggs, which may have cross-contamination issues due to different production processes.

Comparison of Popular Candy Brands


Candy Brand	Common Gluten-Free Items	Items to Be Cautious Of / Avoid	Cross-Contamination Risk	Certification/Labeling
Tootsie Roll Ind.	Tootsie Rolls, Pops, Andes Mints	None	Low - Made in a dedicated GF facility.	All products are gluten-free by company statement.
Smarties (U.S.)	Smarties candy rolls	Smarties Gummies	Low for candy rolls, High for gummies.	Rolls made in dedicated GF facility.
The Hershey Co.	Reese's cups (standard), Heath, Mounds, Almond Joy, Kisses (many)	Reese's seasonal shapes, Cookies 'n' Cream, seasonal Kisses varieties	Variable. Check labels, as different lines are used for different products.	Clearly labels GF on website and packaging.
Mars Wrigley	Snickers, Skittles, Starburst, M&M's (most varieties)	Crispy M&M's, pretzel M&M's, Twix	Medium to High - Shared facility, relies on label declarations.	Lists ingredients clearly, relies on label warnings for cross-contact.
Jelly Belly	All Jelly Belly jelly beans	Malt Balls, Licorice Bridge Mix	Low for core product, higher for repackaged bulk beans.	Beans are GF; other products may contain gluten.

Staying Safe: Key Strategies for Celiac Patients

Adopting a few key habits can make navigating your diet easier and safer. First, always prioritize products with a "Certified Gluten-Free" label, as this provides the highest assurance of safety. Second, become an expert at reading ingredient labels, specifically watching out for the main gluten sources like wheat, barley (malt), and rye. Third, avoid risky, unlabeled products, especially those from bulk bins. If a product is not certified and has a "may contain" statement, or if you are unsure, contact the manufacturer directly. Finally, remember that manufacturers can change ingredients and processes without notice, so make a habit of checking labels each time you purchase. This diligence ensures that your sweet treat is a truly safe one.

Conclusion

Living with celiac disease doesn't mean giving up candy entirely. While some traditional favorites are off-limits, a vast selection of popular candies is available and safe to eat. The key is to empower yourself with knowledge: understand how to read labels, recognize the risks of cross-contamination, and familiarize yourself with brands that reliably offer gluten-free options. By following a few simple precautions, people with celiac disease can confidently satisfy their sweet tooth and enjoy a wide variety of delicious, safe treats. For more information and resources on living with celiac disease, consult the Celiac Disease Foundation.

Frequently Asked Questions

No, not all Hershey's Kisses varieties are gluten-free. While the standard Milk Chocolate Kisses are safe, some seasonal or special flavors, especially those with added mix-ins like cookies 'n' cream or sugar cookie, are not. Always check the packaging for a gluten-free label.

Standard, un-wrapped Reese's Peanut Butter Cups are generally considered gluten-free. However, special seasonal shapes like eggs or trees and certain limited editions may be subject to cross-contamination, so check the label on each specific product.

Cross-contamination is a concern because many manufacturers produce both gluten-free and gluten-containing items using the same equipment or in the same facility. Even with cleaning, trace amounts of gluten can remain and contaminate other products, posing a risk for individuals with celiac disease.

No, not all gummies are gluten-free. Some gummies, especially those sold in bulk or certain international varieties, may contain wheat starch or glucose syrup derived from wheat. It is crucial to check the ingredient label and look for a gluten-free certification.

If a candy is not explicitly labeled gluten-free, your safest bet is to check the manufacturer's website for allergen information or contact their customer relations directly. Avoid products sold in bulk bins where cross-contamination is a high risk.

No, a 'wheat-free' label does not automatically mean a product is gluten-free. While wheat contains gluten, gluten is also found in barley and rye. A product could be wheat-free but still contain barley malt, for example, making it unsafe for a celiac diet.

Yes, according to Tootsie Roll Industries, all of their confections are gluten-free and made in a facility that does not use wheat, barley, or rye, minimizing the risk of cross-contamination.