Are Marshmallows Gluten-Free? A Comprehensive Guide

Marshmallows are a nostalgic, fluffy treat loved by both kids and adults. In the United States alone, over 90 million pounds of marshmallows are sold each year, according to the National Confectioners Association. They’re a staple for s’mores, hot chocolate, holiday treats, and even baking recipes. But for people with celiac disease which affects about 1% of the U.S. population or non-celiac gluten sensitivity, estimated to affect 6% of Americans—the key question is: Are marshmallows gluten-free?

Quick Answer
While most marshmallows are naturally gluten-free, some brands may use ingredients or processes that introduce gluten. The safest choice is to select certified gluten-free marshmallows or make them at home.

This guide will explain the ingredients, potential sources of gluten, brand comparisons, manufacturing risks, and even how to make your own marshmallows at home without worry.

Traditional marshmallows are typically made from four primary components:

• Sugar: The main sweetener, often making up 50–60% of the marshmallow’s total weight.
• Corn Syrup: Adds sweetness while preventing sugar crystallization, keeping marshmallows smooth.
• Gelatin: A protein derived from animal collagen, giving marshmallows their distinctive chewy texture.
• Air: Incorporated during whipping, making up about 50% of the marshmallow’s volume.

These basic ingredients are naturally gluten-free. However, some brands add other stabilizers, flavors, or coatings that can introduce gluten.

Wheat Starch

Some marshmallow recipes, particularly low-cost or specialty varieties, may include wheat starch as a thickener, stabilizer, or anti-caking agent.

• Gluten content: Regular wheat starch contains gluten, typically more than 200 parts per million (ppm) unless it is specifically processed and certified as gluten-free (less than 20 ppm, per FDA standards).
• Why it’s used: It helps prevent clumping in marshmallow coatings or keeps marshmallows from sticking together during packaging.
• Risk factor: Unless clearly labeled “gluten-free wheat starch” or “certified gluten-free,” it should be avoided by anyone with celiac disease or gluten sensitivity.

In the United States, glucose syrup is usually derived from corn, which is safe for gluten-free diets. However, in Europe, Australia, and parts of Asia, wheat-derived glucose syrup is more common.

• Gluten content after processing: Extensive refining removes most gluten proteins, but studies have shown that trace amounts—sometimes under 10 ppm can remain. While this is technically below the FDA’s gluten-free threshold, some people with high sensitivity may still react.
• Label tip: If you see “glucose syrup” on an ingredient list without a source, contact the manufacturer. In the EU, allergens like wheat must be declared on labels, making it easier to spot.

Flavored or Specialty Marshmallows

Not all marshmallows are plain. Specialty versions can contain added ingredients that may introduce gluten, including:

• Chocolate-coated marshmallows – Some coatings use malt extract (from barley) or biscuit crumbs.
• Marshmallows with sprinkles – Decorative sprinkles may contain wheat starch or be dusted with flour to prevent clumping.
• Stuffed marshmallows – Varieties filled with cookie dough, cake batter, or graham cracker crumbs almost always contain gluten.
• Seasonal/holiday marshmallows – For example, marshmallow Peeps with chocolate bottoms or glitter toppings may be processed in facilities handling gluten.

Cross-Contamination in Manufacturing

Even if a marshmallow’s recipe is gluten-free, the manufacturing process can lead to cross-contact.

• Shared production lines: If marshmallows are made on the same equipment as cookies, cereal bars, or other gluten products, gluten particles can transfer.
• Airborne flour dust: In mixed-product facilities, wheat flour dust can settle on equipment or even packaging materials.
• Statistics: A Canadian Food Inspection Agency study found that 12% of “gluten-free” labeled candies had measurable gluten contamination above 5 ppm, most likely due to shared equipment.
• Prevention: Choosing products that are Certified Gluten-Free is the most reliable way to avoid cross-contamination, as certification requires strict facility controls and batch testing.

The majority of mainstream U.S. marshmallow brands are gluten-free, even if not certified. For example:

Even if ingredients are gluten-free, cross-contact can occur in manufacturing plants:

• Shared Equipment: Marshmallows made on the same lines as cookies or cereals may pick up gluten particles.
• Packaging Areas: Dust from wheat-based products in a packaging area can settle on gluten-free marshmallows.
• Small Batch Facilities: Artisan brands may not have strict allergen separation policies.

For people with celiac disease, the safest choice is to select certified gluten-free marshmallows or make them at home.

When you make marshmallows at home, you control the ingredients and avoid cross-contamination entirely.

Basic Gluten-Free Marshmallow Recipe:

• 3 tbsp unflavored gelatin (about 21 g)
• 1 cup cold water (divided)
• 1½ cups granulated sugar (300 g)
• 1 cup light corn syrup (240 ml)
• ¼ tsp kosher salt (1.5 g)
• 1 tbsp pure vanilla extract

Instructions:

1. Bloom Gelatin – Sprinkle gelatin over ½ cup cold water in a mixing bowl; let sit 5–10 minutes.
2. Cook Syrup – In a saucepan, combine remaining water, sugar, corn syrup, and salt. Heat until sugar dissolves, then boil until it reaches 240°F (115°C).
3. Mix – Slowly pour hot syrup into the gelatin mixture while beating on low speed. Increase to high and whip for 10–12 minutes until thick and tripled in volume.
4. Flavor – Add vanilla extract during the last minute of mixing.
5. Set & Cut – Spread into a greased 9×13-inch pan, dusted with powdered sugar. Let set for 4–6 hours before cutting.

This recipe makes about 36 standard-size marshmallows and stores them for up to 3 weeks in an airtight container.

• Read every label – Even trusted brands can change recipes.
• Contact manufacturers – Ask about production lines and cross-contamination policies.
• Look for certifications – Especially important for those with celiac disease.
• Be careful with flavored or coated varieties – Extra ingredients may contain gluten.

Conclusion

Most marshmallows in the U.S. are gluten-free, especially those from major brands like Campfire and Dandies. However, the safest approach for people with celiac disease or severe gluten sensitivity is to choose certified gluten-free options or make marshmallows at home. With the right precautions, you can enjoy this classic treat without worry, whether roasted over a campfire, stirred into cocoa, or used in holiday recipes.