Is hydrolyzed vegetable protein gluten-free? Only if it isn't made from wheat

The full answer

Hydrolyzed vegetable protein (HVP) can be made from soy, corn or wheat. When it's made from wheat, it comes from wheat gluten, and it's not safe on a gluten-free diet.

Breaking the protein down doesn't reliably remove gluten fragments. Standard gluten tests also struggle to measure hydrolyzed gluten, so even a "low" result can be misleading. That's why the FDA's gluten-free rule treats hydrolyzed foods with extra caution.

In the US, labels must name the source: "hydrolyzed soy protein" or "hydrolyzed corn protein" is fine, while "hydrolyzed wheat protein" is not. Wheat also has to appear in the allergen statement. In the EU, wheat must be highlighted in the ingredients list.

If the label just says "hydrolyzed vegetable protein" with no source, as on some imported foods, treat it as possibly wheat and skip it unless the product is certified gluten-free.

What to look for on the label

• "Hydrolyzed soy protein" or "hydrolyzed corn protein" is gluten-free
• "Hydrolyzed wheat protein" or "Contains: wheat" means avoid
• A certified gluten-free logo

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