Are Marshmallows Gluten-Free?

From The New Day Notebook · Facts last checked October 21, 2026 · General information, not medical advice

Most marshmallows sold in the United States are gluten-free. Their simple ingredients, such as sugar, corn syrup, and gelatin, do not contain gluten. Gluten is a protein found in wheat, barley, and rye. While most marshmallow recipes avoid these grains, some products do contain wheat-based ingredients, so it is always necessary to check the ingredients list before buying or eating them.

The most straightforward approach is to buy marshmallows that are explicitly labeled gluten-free. This label means the product meets the Food and Drug Administration standard of containing less than 20 parts per million of gluten, making it a reliable choice.

Marshmallows and gluten at a glance

Why marshmallows are usually gluten-free

The classic marshmallow recipe is naturally gluten-free. The main components are sugar, water, corn syrup, and gelatin. None of these contain wheat, barley, or rye. Cornstarch is also a common ingredient, used to keep the marshmallows from sticking to each other in the bag. As a product derived from corn, pure cornstarch is a safe, gluten-free thickener and coating agent.

Where gluten can hide in marshmallows

Gluten can appear in marshmallows in a couple of ways. Some products may use wheat starch instead of cornstarch as a coating or as an ingredient within the marshmallow itself. According to U.S. law, wheat must be clearly declared on a food label because it is a major allergen. However, other gluten-containing grains like barley and rye do not have the same specific labeling requirement.

Cross-contact is another potential risk. If marshmallows are produced on equipment that also processes gluten-containing foods, there is a possibility of contamination. Choosing products labeled gluten-free is the most reliable way to avoid this, as manufacturers making this claim are expected to have procedures in place to prevent cross-contact.

Shopping, cooking, and eating out

When shopping, always read the full ingredient list. Look for any mention of wheat, which will often be highlighted in a “Contains” statement. The simplest method is to choose packages with a clear “gluten-free” label on the packaging.

Marshmallows are often used in other desserts, so consider all the components of a finished dish. For example:

• S’mores are not gluten-free unless made with gluten-free graham crackers, as traditional graham crackers are made with wheat flour.
• Crispy rice treats must be made with gluten-free puffed rice cereal. Some puffed rice cereals contain malt flavoring, which is derived from barley and is not gluten-free.

When eating desserts prepared by others, ask about the ingredients in the marshmallows and confirm that all other items, like cookie crumbs or cereals, are also gluten-free.

When to loop in your doctor or dietitian

For individuals with celiac disease, a strict, lifelong gluten-free diet is the only treatment. If you are considering a gluten-free diet or have questions about managing your health, speak with your doctor or a registered dietitian. Do not begin a gluten-free diet before being tested for celiac disease, as the tests require gluten to be present in your system for an accurate result.

• If you think gluten is making you unwell, ask about celiac disease testing before cutting gluten out: testing needs gluten in the diet
• If you have celiac disease and still have symptoms on a gluten-free diet
• If you are unsure whether oats, wheat starch or a specific ingredient suits you
• For help planning a gluten-free diet that still meets your nutrition needs

Sources

• U.S. Food and Drug Administration: Gluten-Free Labeling of Foods
• Celiac Disease Foundation: Sources of Gluten

Last checked October 21, 2026. Recipes and ingredients change: always read the current label.