Is Cool Whip Gluten-Free and Safe for People with Celiac Disease?

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By Jefferson Adams

February 13, 2019
By Jefferson Adams • February 13, 2019

Is Cool Whip Gluten-Free and Safe for People with Celiac Disease?

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Reviewed and edited by a celiac disease expert.

Currently, Kraft Cool Whip products are gluten-free, including the flavored "Season's Delight" varieties. As such, Cool Whip is regarded as safe for people with celiac disease.

Caption: Queen of Cool Whip. Image: CC--Chris Winters

Celiac.com 02/13/2019 - We see a lot of questions about the gluten-free status of certain foods, candies, or snacks. One of the most common questions we see is: Is Kraft Cool Whip gluten-free and safe for people with celiac disease?

The good news for Cool Whip fans is that, currently, Kraft Cool Whip products are gluten-free, including the flavored "Season's Delight" varieties. As such, Cool Whip is regarded as safe for people with celiac disease.

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Kraft marks all sources of gluten clearly in its ingredient listings, several of which are given below, and no Cool Whip products contain any reported sources of gluten. Cool Whip is not dairy-free. The website states that “Cool Whip is not milk-free or dairy-free. All forms/flavors of COOL WHIP…contain sodium caseinate, a natural protein of milk, and therefore should not be consumed by those with dairy allergies.”

For those looking for a version that is both gluten- and dairy-free, consider CocoWhip, a certified gluten-free, dairy-free, vegan, and kosher whipped topping made with organic ingredients.

Kraft's Allergen Information Statement reads:

“Please note our products are produced and labeled in compliance with the FDA. When labeling products, we consider - and label for - all possible sources of the 8 major allergens recognized by the FDA. These are eggs, fish, crustacean, shellfish, milk, peanuts, soy, tree nuts and wheat. Kraft Heinz also labels for additional allergens or substances of interest including celery, mustard, lupin, mollusks, sesame seeds, sunflower seeds, poppy seeds, cottonseed, all sources of gluten, and sulfites in levels over 10 ppm. If any of these substances are added to the product, they will be listed in the Ingredient Statement.

Our Consumer Representatives at 1-877-677-3268 will happy to help you with any questions you have concerning allergens and our products.”

If you have any questions, consult the company website, or call the customer service number listed above.
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Guest sc'Que?

Posted February 19, 2019

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OMG... that this article even needed to be written boggles my mind! MAKE YOUR OWN FROM SCRATCH... IT'S NOT DIFFICULT! Or if you're feeling lazy, then just buy a canister of ready-made, 'real' whipped-cream. ("Cool Whip" isn't dairy-free to begin with, so why put yourself through all the nonsense when finding something higher in quality and lower on the questionability scale is not at all hard?)

Sometimes the things that people do when shopping for groceries makes me question whether I'm living in some sick, dark comedy.

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Guest Wheat Belly

Posted October 28, 2019

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Don’t lose your faith in humanity. The article wasn’t written solely for the dairy folks. As a celiac, you must be very careful about what you eat and there are recipes where cool whip works better then real whipped cream. When a celiac accidentally eats gluten, it’s a very bad day!

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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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