Which Seasonings Are Not Gluten-Free? A Comprehensive Guide

December 19, 2025 •

3 min read

According to independent testing, up to 1 in 5 spice products may contain hidden gluten due to cross-contamination or added fillers. For anyone with celiac disease or gluten sensitivity, navigating the spice aisle requires careful attention, as many pre-made blends and certain additives pose a serious risk.

Quick Summary

Many pre-made seasoning blends, gravies, and sauces are not gluten-free because they contain wheat-based fillers, thickeners, or are subject to cross-contamination during processing. Certified pure spices and homemade blends are the safest options.

Key Points

Blends Are Risky: Pre-made seasoning mixes like taco seasoning and curry powders are a primary source of hidden gluten from additives or fillers.
Cross-Contamination is Real: Shared processing equipment and high-risk bulk bins can contaminate naturally gluten-free spices with gluten traces.
Check for Additives: Scrutinize ingredient lists for gluten-containing components like wheat-based starches, barley malt, and unspecified maltodextrin.
Prioritize Certification: The most reliable and safest products carry a 'Certified Gluten-Free' seal from organizations like GFCO or NSF.
DIY is Safest: Creating your own seasoning blends from single, certified gluten-free spices is the most effective way to eliminate hidden gluten risks.
Avoid Bulk Bins: Bulk spices are highly susceptible to cross-contamination and should be avoided by anyone with celiac disease.
Organic is Not a Guarantee: Organic certification addresses farming practices, not gluten contamination risks, so you must still check for gluten-free certification.

The Hidden Dangers in Seasoning Blends

While pure, single-ingredient spices like paprika, cumin, and black pepper are naturally gluten-free, the real risk comes from processed blends and sauces. Manufacturers often add gluten-containing ingredients for various reasons, such as for fillers, thickeners, or anti-caking agents, without making it obvious on the label.

Common Gluten-Containing Ingredients and Blends to Watch For

Barley Malt: A common ingredient in many sauces, particularly Worcestershire sauce. Always check labels carefully.
Wheat-Based Starches and Fillers: Used as thickeners in gravies, bouillon cubes, and some seasoning mixes. Look for "wheat starch" or similar terms.
Modified Food Starch: If its source is not specified, it could be derived from wheat. This is a common additive in many prepared mixes.
Maltodextrin: While usually corn-based, it can be wheat-derived. Check the label or contact the manufacturer to be certain.
Hydrolyzed Vegetable Protein (HVP): Often derived from wheat, so it should be avoided unless specified as wheat-free.
Traditional Soy Sauce: Made with wheat, so it's a significant gluten source. Gluten-free tamari or coconut aminos are safe alternatives.
Taco and Other Blends: Many pre-packaged mixes, including taco seasoning, poultry seasoning, and seasoned salts, use wheat-based anti-caking agents or fillers.

The Threat of Cross-Contamination

Even single-ingredient spices can become contaminated with gluten during processing, packaging, or handling. This is a major concern for individuals with celiac disease or high sensitivity.

Shared Equipment: Many spice manufacturers process both gluten-containing products and gluten-free products in the same facilities. If equipment isn't cleaned thoroughly, trace amounts of gluten can end up in supposedly pure spices. The Canadian Food Inspection Agency found gluten in 18-25% of tested spice samples, despite no gluten-containing ingredients being listed.
Bulk Bins: Spices sold in bulk bins at grocery stores pose a very high risk of cross-contamination from shared scoops or airborne particles. These should be avoided by anyone with gluten sensitivities.
Shared Surfaces: In the home kitchen, using the same spice grinder for both gluten-free and gluten-containing spices or storing them in a way that allows cross-contact can also be problematic.

Identifying Safe Seasonings: Your Action Plan

To ensure your seasonings are gluten-free, follow these simple steps:

Read the Label: Always scrutinize the ingredients list for wheat, barley, rye, and malt. Do not assume a product is safe based on its name alone.
Choose Certified Products: The most reliable way to guarantee a product is gluten-free is to look for a third-party certification seal, such as from the Gluten-Free Certification Organization (GFCO) or NSF. These certifications require stringent testing (often to a lower ppm than the FDA standard) and regular facility audits.
Make Your Own Blends: The safest and most controlled option is to create your own blends from single, certified gluten-free spices. This eliminates any doubt about hidden ingredients or cross-contamination.

Gluten-Containing vs. Gluten-Free Seasonings: A Comparison


Seasoning Type	Potential Gluten Risk	Gluten-Free Alternative
Taco Seasoning Mix	High; often uses wheat flour or starches as fillers.	Use a homemade blend of chili powder, cumin, paprika, garlic powder, and oregano.
Traditional Soy Sauce	High; typically brewed with wheat.	Certified gluten-free Tamari or coconut aminos.
Worcestershire Sauce	High; usually contains barley malt vinegar.	Brands like Lea & Perrins offer a certified gluten-free version.
Bouillon Cubes/Powder	High; frequently contain wheat-based thickeners or HVP.	Choose certified gluten-free bouillon or use fresh herbs and homemade broth.
Seasoned Salt	Moderate; may contain wheat-based anti-caking agents.	Make your own seasoned salt using pure salt and certified gluten-free spices.
Curry Powder Blends	Possible; can contain anti-caking agents.	Buy a certified gluten-free brand or make your own blend from certified single spices.
Bulk Bin Spices	High; significant cross-contamination risk.	Purchase spices in sealed, certified gluten-free jars or packets.

Conclusion

While pure spices are naturally gluten-free, the world of seasonings is filled with potential gluten risks from added ingredients, fillers, and cross-contamination. To protect your health, be a vigilant label reader, seek out products with official gluten-free certifications, and avoid high-risk sources like bulk bins. By understanding which seasonings are not gluten-free and adopting safer habits, you can enjoy flavorful meals without compromising your dietary needs. For more information on safely managing a gluten-free diet, consult an authoritative source like the Celiac Disease Foundation Read more about celiac disease and a gluten-free diet on the Celiac Disease Foundation website.

Frequently Asked Questions

Pure garlic powder is naturally gluten-free, but many commercial versions can be contaminated through shared processing equipment or contain wheat-based anti-caking agents. Always choose a certified gluten-free brand to be certain.

Yes, plain salt is naturally gluten-free. However, seasoned salts often contain wheat-based anti-caking agents or other gluten sources, so you must read the label.

No. Organic certification only addresses agricultural and processing standards for pesticides and other environmental factors; it does not address gluten contamination or guarantee a product is gluten-free.

Bulk spices should be avoided by anyone following a gluten-free diet. The risk of cross-contamination from shared scoops or airborne particles is very high in bulk bin settings.

Barley malt vinegar is an ingredient derived from barley, a grain that naturally contains gluten. It is commonly used in sauces like Worcestershire, making them unsuitable for a gluten-free diet unless a certified gluten-free alternative is used.

Yes. Traditional soy sauce contains wheat, but there are safe, gluten-free alternatives available. Certified gluten-free tamari and coconut aminos are both excellent substitutes.

Wheat-based starches or fillers are often used as anti-caking agents in many commercial seasoning blends. The best way to avoid these is to look for a certified gluten-free product or make your own blends from pure spices.