What Makes Peanut Butter Not Gluten-Free?

December 18, 2025 •

3 min read

Did you know that while pure peanuts are naturally gluten-free, some commercially produced peanut butter is not? This occurs due to cross-contamination during manufacturing or the inclusion of additives, which explains what makes peanut butter not gluten-free in some cases. It is essential for those with sensitivities to know the difference.

Quick Summary

Pure peanuts are naturally gluten-free, but commercially processed peanut butter can contain gluten due to additives or shared manufacturing equipment. Careful label scrutiny and purchasing certified products are the safest ways to ensure your peanut butter is safe for a gluten-free diet.

Key Points

Cross-contamination is a primary risk: Peanut butter may contain gluten if it's processed on shared equipment with other gluten-containing products like cereals or baked goods.
Additives can introduce gluten: Some highly processed or flavored peanut butters use additives, stabilizers, or thickeners that can contain or be derived from gluten.
Ambiguous labeling is a red flag: Beware of vague ingredient descriptions like 'natural flavors' or 'spices,' which can sometimes hide gluten.
Certified labels are the safest bet: For peace of mind, opt for peanut butter with a third-party certified gluten-free label, which guarantees rigorous testing.
Natural is not always enough: While natural peanut butter is safer, cross-contamination is still a risk. Always check the label and manufacturer's information.
Homemade is the safest option: Making your own peanut butter from scratch using only raw peanuts is the best way to ensure it is completely gluten-free.
Shared facilities are a concern: Even if a product claims to have no gluten ingredients, if it's made in a facility that also processes wheat, it poses a cross-contact risk.

The Surprising Truth About Processed Peanut Butter

Peanut butter, in its most natural form, should be a simple product. It consists of ground roasted peanuts, often with a little salt added. Since peanuts are a legume and not a grain, they are naturally gluten-free. However, the journey from field to jar for many commercial brands can introduce gluten into the mix, making it unsafe for individuals with celiac disease or gluten sensitivity. Understanding these potential pitfalls is key to making informed dietary choices.

The Role of Additives and Hidden Ingredients

Many popular, processed peanut butter varieties contain more than just peanuts and salt. These additives are introduced to alter the texture, enhance flavor, or increase shelf life. While most stabilizers and sweeteners are inherently gluten-free, there are rare instances where they might not be. More commonly, the issue arises from flavored varieties.

Here are some additives to be wary of:

Maltodextrin: This is a food additive derived from starch. While it is typically gluten-free, it can sometimes be sourced from wheat, and if so, must be labeled as such in the U.S. and other regions.
Natural flavorings or spices: The vague term "natural flavorings" or "spices" could potentially mask a gluten-containing ingredient. If you have severe gluten sensitivity, products with ambiguous flavorings should be viewed with caution.
Processed inclusions: Specialty peanut butters with added ingredients like cookie dough, pretzels, or other crunchy bits are almost certain to contain gluten unless explicitly labeled otherwise.

The Threat of Cross-Contamination

For many sensitive individuals, the greatest risk comes not from an intentionally added ingredient, but from cross-contamination. This happens when the peanut butter is manufactured or packaged in a facility that also handles gluten-containing products, like wheat flour, barley, or rye. Even if the peanut butter recipe itself is gluten-free, trace amounts can find their way into the product via shared machinery, conveyor belts, or airborne particles. Some manufacturers will include a precautionary statement on their label, such as "may contain wheat," to warn consumers of this risk.

Comparison of Peanut Butter Types

To help you navigate the grocery store aisles, here is a comparison of different types of peanut butter based on their gluten risk profile.


Feature	Natural/Organic Peanut Butter	Processed/Conventional Peanut Butter	Flavored/Specialty Peanut Butter
Core Ingredients	Peanuts, salt	Peanuts, sugar, oils, stabilizers	Peanuts, sugars, oils, flavorings, inclusions
Inherent Gluten Risk	Very Low (from recipe)	Low to Medium (from additives)	High (due to extra ingredients)
Cross-Contamination Risk	Varies by manufacturer	Varies by manufacturer	Varies by manufacturer
Key Buying Advice	Look for products with only peanuts and salt on the ingredient list.	Look for a "certified gluten-free" label for assurance.	Avoid unless certified gluten-free, as flavors often hide gluten.

Reading Labels and Seeking Certification

For anyone on a gluten-free diet, becoming an expert label reader is essential. The most reliable indicator of a safe product is an official "certified gluten-free" seal from a third-party organization, such as the Gluten-Free Certification Organization (GFCO). These certifications are often more stringent than the FDA's requirement of less than 20 parts per million (ppm) of gluten, with some certifying at less than 10 ppm.

Always follow these steps:

Check the ingredients list: Look for wheat, barley, or rye, and be cautious of ambiguous terms like 'natural flavors' if you are highly sensitive.
Scan for allergen warnings: Some labels will specifically state if the product was manufactured in a shared facility with wheat.
Look for a certified seal: This is the most reliable way to know a product has been tested to meet strict gluten-free standards.

Conclusion

While the simple peanut is fundamentally gluten-free, the complex reality of modern food processing means that not all peanut butter is safe for a gluten-free diet. The primary culprits are cross-contamination in manufacturing and the use of gluten-containing additives in flavored varieties. For absolute assurance, prioritize products with a certified gluten-free label and a minimalist ingredient list. This careful approach will allow you to safely enjoy your favorite nutty spread without worry.

For more information on living with celiac disease and maintaining a gluten-free diet, visit Beyond Celiac.

Frequently Asked Questions

Yes, nuts in their pure, unadulterated form are naturally gluten-free. However, processed nut butters, including peanut butter, can become contaminated with gluten through additives or shared manufacturing equipment.

No, a 'wheat-free' label does not mean the product is gluten-free. Gluten is also found in barley and rye. For a product to be considered gluten-free, it must be free of all three grains or their derivatives.

The safest option is a peanut butter with a certified gluten-free seal from a reputable third-party organization, as this ensures it has been tested and meets strict standards for minimal gluten content.

This warning indicates that the product was processed in a facility or on equipment that also handles wheat, creating a risk of cross-contamination. Manufacturers use this label to alert highly sensitive consumers.

The risk level is determined by the manufacturing process and ingredients, not the texture. Some crunchy varieties might have added ingredients that contain gluten, but cross-contamination is the biggest risk for both types if they aren't certified gluten-free.

Corn syrup solids are typically gluten-free, but like any additive, there is a small risk of contamination or a more complex manufacturing process. The presence of a certified gluten-free label is the best confirmation.

If you have a non-celiac gluten sensitivity, you may still react to trace amounts of gluten. It is always wise to read labels and be aware of the potential for cross-contamination, even if your reaction isn't as severe.

You can visit the manufacturer's website or contact their customer service line directly. Many brands, including Jif, provide information about which specific products are certified gluten-free.