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Gluten-free licorice is made without gluten-containing products and manufactured in a facility where cross-contamination with gluten is not possible. Licorice extract is inherently gluten-free, but flour is often used as a binder in gummy licorice. Malted barley is sometimes used as a sweetener and contains gluten. The FDA allows products to be labeled “gluten-free” if the gluten content is less than 20 PPM.
Licorice — sometimes spelled licorice — usually refers to a gummy candy made in the form of strings, although it can actually refer to any candy flavored with licorice extract, and some candies with a similar shape. Gluten-free licorice refers to any such candy made without gluten-containing products and manufactured in a facility where cross-contamination with gluten is not possible. It’s common for manufacturers to use flour as a binder in gummy licorice, but gluten-free products often use corn or tapioca starch.
Traditional licorice, sometimes called “black licorice,” is made with an extract from the Glycyrrhiza glabra plant, which is a legume, like a bean. Licorice extract is inherently gluten-free, so it’s safe to add it to any gluten-free candy. In some parts of the world, such as the United States, the term licorice can also refer to strawberry- or cherry-flavored red candies that resemble traditional licorice tubes or strings; While it doesn’t taste the same, the process for making gluten-free red licorice is basically the same as it is for black licorice.
Protein gluten is a sticky substance found in wheat, rye and barley. The most common reason one would avoid it is because of a sensitivity or celiac disease, a disorder that inhibits the digestive system from breaking down gluten. When someone with celiac disease or a protein sensitivity consumes it, they can suffer from serious digestive problems. Some people without gluten sensitivity still choose to follow a gluten-free diet for health benefits. Those who believe it generally promote weight loss and overall health, although there is a limited amount of scientific data to support the claim.
The use of flour as a binder in licorice is common. For gluten-free licorice to achieve the texture of traditional licorice, candy makers use other binders, such as molasses, cornstarch, or tapioca starch. They can also make us a gluten-free flour, such as rice flour or soy flour, instead of wheat flour. Licorice-flavored hard candies are less likely to contain gluten than soft, chewy candies.
The basic ingredient to look for when determining if a particular candy qualifies as gluten-free licorice is flour. There are, however, other ingredients that indicate that the product is not gluten-free. Malted barley, for example, is sometimes used as a sweetener and contains gluten.
There’s also the issue of cross-contamination, regardless of the ingredients. Foods processed in shared facilities may be subject to contamination from small amounts of gluten. In the United States, the Food and Drug Administration allows products to be labeled “gluten-free” if the gluten content is less than 20 parts per million (PPM). Other countries, such as Canada, have the same PPM requirement but have additional regulations regarding the labeling of gluten-free foods.
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