Is caramel color gluten-free? Almost always, with one caveat
Usually made from corn in the US. Outside North America it can come from wheat or barley, though the heavy processing removes almost all gluten. Check the label if you are celiac.
The full answer
Caramel color is made by heating sugars until they turn dark brown. In North America those sugars almost always come from corn, so the color is gluten-free.
Outside North America, caramel color is sometimes made from wheat or barley starch syrups. The long heating and processing break the proteins down so thoroughly that tested caramel colors fall well below the 20 ppm limit for gluten-free foods, and the EU exempts wheat-based glucose syrups from allergen labeling for that reason.
Celiac organizations including the Celiac Disease Foundation and Coeliac UK list caramel color as safe on a gluten-free diet. We mark it "depends" only because the source isn't on the label, and a few very sensitive people prefer to know.
Remember that caramel color often appears next to ingredients that do contain gluten, like malt vinegar, barley malt extract or soy sauce made with wheat. Those are the ones to watch.
What to look for on the label
- A certified gluten-free logo if you are extremely sensitive
- Barley malt, malt extract or malt vinegar nearby, which do contain gluten
- "Caramel color" alone on US and Canadian products is corn-based in practice
Other diets
Common questions
Is caramel color in cola gluten-free?
Yes. The major colas are considered gluten-free in the US, Canada and Europe.
Is caramel color the same as caramel?
No. Caramel color is a coloring with almost no flavor. Caramel candy and caramel sauce are made with sugar, butter and cream.
Safety score, rules by country, health notes and swaps.