Food Facts

Is Peanut Butter Gluten-Free?

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Peanut butter is almost always gluten-free, with gluten-containing peanut butter a rare exception. However, always check your label for possible cross-contact with wheat. Regular peanut butter typically contains peanuts, palm oil or hydrogenated vegetable oil, sugar, and salt. Natural peanut butter typically contains only peanuts and salt. All these ingredients are gluten-free. 

If you’re looking for a tasty peanut butter recipe that can easily be made gluten-free, check out my Easy Scotcheroos.

What is Gluten?

Gluten is a protein found in certain grains, specifically wheat, barley, and rye. Acting as a binder, gluten provides the structure for baked goods. Mixing and kneading develop gluten. The amount of gluten developed in a product affects its texture and structure.

Is Peanut Butter Gluten-Free?

Peanuts, peanut oil, peanut flour, and peanut butter are gluten-free. Most peanut butter contains peanuts, palm oil or hydrogenated vegetable oil, sugar, and salt. Natural peanut butter usually contains only peanuts and salt. All these ingredients are gluten-free. Peanut butter that contains gluten would be a rare exception.

What if it isn’t Labeled Gluten-Free?

In the United States, the FDA regulates the use of a gluten-free label. A product can be labeled gluten-free if it contains less than 20 ppm (parts per million) gluten. But, a gluten-free product doesn’t have to use the gluten-free label as it is voluntary. So your peanut butter can be gluten-free even if it doesn’t have gluten-free labeling (Center for Food Safety and Applied Nutrition, 2020).

What if your Peanut Butter is Labeled as Being “made in a facility that processes wheat?”

Some brands of peanut butter are processed in a facility that also processes wheat. This raises the concern of cross-contact. If a food is labeled gluten-free and processed in a facility that processes wheat, it has to adhere to the limit of 20 ppm gluten. If your peanut butter is not labeled as gluten-free and reported to be processed in a facility that processes wheat, then it may not be gluten-free, and you may want to consider avoiding that product (Mollo, 2020).

Note: This information is meant for educational purposes only and is not intended to substitute for personalized medical advice or replace any medical advice provided directly to you by your healthcare provider.

Hello! I'm Nichole and I am a Registered Dietitian Nutritionist. I have a bachelor's degree in Nutrition, Dietetics and Food Science and a master's degree in Nutrition and Dietetics. I love cooking, baking and anything food related. I look forward to teaching you more about food and sharing my favorite recipes with you. Enjoy!

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