If you are new to the gluten-free diet, you may have read or heard that natural flavors contain gluten. That is sometimes true, but most often it is not. Here is some information that I hope will help you when you come across it in an ingredient list.
First, let’s be clear about what terms I’m talking about:
- Natural Flavoring
- Natural Flavor
- Flavoring
From what I have read, wheat, barley, and rye could possibly be used in natural flavor.
Wheat
In the US, according to the Food Allergen Labeling and Consumer Protections Act (FALCPA) wheat cannot be hidden under any flavoring ingredients. If natural flavor contains wheat, then wheat has to be listed on the label.
Rye
Rye is the least likely of the three offending grains to show up in flavoring. I really didn’t think it ever showed up, but according to Tricia Thompson (see resource 1),
“Rye also could be used in a flavoring but probably will be listed as rye flavoring (which is generally made from rye flour) in the ingredients list or used in a food product you wouldn’t eat anyway, such as a bread product.”
Barley
When barley is used in flavors, it would be rare that the term “barley” would not be included on the label. You would see it listed as “barley malt”, “barley malt extract,” or “barley malt flavoring.”
In fact, any time you see the term “malt,” assume that it is made from barley. (Maltodextrin is gluten-free though.)
The Consensus
Since wheat has to be declared and barley and rye almost always are declared, natural flavor, natural flavoring, and flavors are generally considered gluten free.
According to Shelley Case (see resource 2),
“For this reason, most experts do not restrict natural and artificial flavorings in the gluten-free diet.”
And Tricia Thompson (see resource 1),
“…unless you see the words wheat, barley, rye, or malt on the label of food product containing natural flavor, the natural flavor probably does not contain protein from these sources.”
Is Rarely Good Enough?
On their ingredients page, Gluten-Free Living states (see resource 3),
“Flavors are rarely made from gluten-containing grains, according to the Flavor Extract Manufacturers Association.”
Based on that and the other uses of words in this post such are “rarely” or “usually,” a person must decide whether they will consume a product that contains natural flavor.
It’s a personal decision for each of us, but here’s a suggestion. If it is a product that you consume on a regular basis, then call the manufacturer and try to get more information about the flavor or gluten-free status of the product.
Otherwise, rest assured that rare is rare and the natural flavoring is very likely completely safe.
Resources
1. Flavorings and Extracts: Are They Gluten Free? is a great resource by Tricia Thompson on this topic. Be sure to read what she says about smoke flavoring which can contain gluten.
2. Gluten-Free Diet: A Comprehensive Resource Guide
3. The Gluten-Free Living magazine and website are resources I have depended on for years, especially for information on ingredients.
Thank you – this is very helpful!
As my thoughts turn to holiday baking, I find this post very helpful! Thanks!
Thank you for compiling this information. As with so many other things, I am sometimes unsure because, although I have had my diagnosis for more than two decades, I am pretty new to the US labeling system. Posts like yours really help me. Thanks for sharing!
Thank you for this great information. Now I know one more thing to avoid giving my celiac husband…and the whole family!
one of the grocery stores I go to has their meat labeled as “beef and natural flavoring”. I wondered why beef would have anything other than beef in it and what the natural flavoring could be. Was told it is salt! So, not buying that beef.
Thank you Linda. I know this kind of reseach can get pretty complicated and time consuming.
I like the FALCPA food labels and find them very helpful. Even though it only covers wheat as an allergen and not gluten as such I like to be able to look at the label and find wheat in the “Contains” section.
I had been concerned that certain problem ingredients might be hiding under the guise of “natural flavorings.” Good the hear they can’t — at least if they’re covered under FALCPA. It’s been awhile since I’ve looked at the actual law, think I’ll go take another look and see if there’s anything else in it I missed.