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  • Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Top Brands of Gluten-Free Mayonnaise

    Reviewed and edited by a celiac disease expert.

    Wondering which top brands of mayonnaise are gluten-free?  Look no further.

    Top Brands of Gluten-Free Mayonnaise - Image: CC BY 2.0--wuestenigel
    Caption: Image: CC BY 2.0--wuestenigel

    Celiac.com 11/10/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about mayonnaise. Specifically, which top brands of mayonnaise are gluten-free and safe for people with celiac disease? 

    Except for eggs, nearly all top brands of mayonnaise are manufactured without known allergens, including gluten. So, most can be considered gluten-free. That said, not all of them are labeled gluten-free. 

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     Also, be careful and always check the label, especially for flavored varieties. Watch for gluten ingredients, and choose carefully.

    The following top brands of mayonnaise are either labeled gluten-free, or made without gluten ingredients and considered safe for people with celiac disease (Egg is the only listed allergen on nearly all of these products):

    Best Foods
    All Hellman's and Best Foods Mayonnaise are made without gluten ingredients, including:

    • Best Foods Real Mayonnaise
    • Extra Creamy Mayonnaise
    • Avocado Oil Mayonnaise Dressing
    • Best Foods Light Mayonnaise
    • Best Foods Mayonnaise Dressing with Olive Oil
    • Best Foods Canola Cholesterol Free Mayonnaise Dressing
    • Best Foods Low Fat Mayonnaise Dressing
    • Best Foods Vegan Dressing & Spread

    Blue Marble
    Blue Marble makes Woodstock Farms Organic mayonnaise, which is gluten-free and certified kosher.

    Blue Plate
    Extra creamy Blue Plate mayonnaise is made with oil, vinegar and egg yolks.

    Chosen Foods
    Chosen Foods Mayonnaise is made with pure avocado oil, cage-free eggs, organic vinegar and just a pinch of salt.

    Duke’s Mayo
    Known for their smooth, creamy, texture, and slightly tangy flavor, Duke's Mayo is gluten-free and certified kosher.

    Earth Balance
    Earth Balance mayonnaise is made without gluten ingredients, and is vegan, dairy-free, lactose-free, egg-free, soy-free, and non-GMO.

    • Original Mindful Dressing & Sandwich Spread
    • Olive Oil Mindful Dressing & Sandwich Spread

    Goya
    Goya Mayonnaise is made without gluten ingredients, including:

    • Goya Mayonnaise 
    • Goya Mayonnaise with Lime

    Hain
    Hain Pure Foods Safflower Mayonnaise is made without gluten ingredients.

    Hellman's
    All Hellman's mayonnaise products do not contain any gluten ingredients, including:

    • Real Mayonnaise
    • Extra Creamy Mayonnaise
    • Light Mayonnaise  
    • Mayonnaise Dressing with Olive Oil
    • Organic Spicy Chipotle Mayonnaise
    • Canola Cholesterol Free Mayonnaise Dressing
    • Low Fat Mayonnaise Dressing
    • Homestyle Mayonnaise
    • Relish Sandwich Spread
    • Avocado Oil Mayonnaise Dressing
    • Vegan Dressing & Spread

    Kraft
    Kraft Mayonnaise is made without gluten ingredients, including: 

    • J.L. Kraft Chipotle Aioli with Chipotle Peppers
    • J.L. Kraft Garlic Aioli with Roasted Garlic
    • Kraft Real Mayo Mayonnaise
    • Kraft Real Mayo Creamy & Smooth Mayonnaise
    • Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
    • Kraft Homestyle Mayo Rich & Creamy Real Mayonnaise
    • Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
    • Kraft Mayo with Avocado Oil Reduced Fat Mayonnaise
    • Kraft Mayonnesa with Lime Juice
    • Kraft Mayo Real Mayonnaise with No Artificial Flavors
    • Kraft Light Mayo ½ the Fat & Calories of Regular Mayonnaise
    • Kraft Extra Heavy Mayonnaise

    McCormick
    McCormick Mayonesa is a traditional mayonnaise, but with the tangy twist of lime juice.

    Miracle Whip
    Another Kraft product, Miracle Whip contains no gluten ingredients. 

    Sir Kensington
    Sir Kensington Mayonnaise is made with high-quality sunflower oil, citrus and free-range eggs.

    Spectrum
    Made by Hain, Spectrum Organic Mayonnaise is made without gluten ingredients, including:

    • Organic Omega-3 Mayonnaise
    • Canola Mayonnaise
    • Organic Mayonnaise with Olive Oil
    • Vegan Light Canola Oil - Squeeze

    Stonewall Kitchen
    Stonewall Kitchen's Mayonnaise products are made without gluten, including:

    • Farmhouse Mayo
    • Basil Pesto Aioli
    • Everything Aioli
    • Cajun Street Spice Blend
    • Habanero Mango Aioli
    • Roasted Garlic Aioli
    • Down East Tartar Sauce
    • Ghost Pepper Aioli

    Woodstock
    Woodstock Organic Mayonnaise is gluten-free and made with cage-free eggs and expeller pressed soybean oil and contains no artificial colors or preservatives.

    Remember, while most plain mayonnaise is gluten-free naturally, things can change when you get into added flavors. As always, read labels, avoid gluten ingredients, and choose carefully.

    Have we missed a favorite brand of gluten-free mayonnaise? Let us know in the comments and we'll put it on our list.
     


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    Kate Murray

    Hello Jefferson, thanks for this article about gluten free mayo. I have some thoughts because I am seeking a truly gluten free mayo and still have yet to find one. While years ago many of the ingredients were simple, I am finding that because “natural flavor” is contained in the ingredients of most of these brands, it cannot truly be considered gluten free because the “natural flavor” is derived from barley. This is the case with many brands of mayonnaise that you have identified above. While the product may contain “less than 2%” this could be okay for those with an intolerance to gluten, but for true Celiacs Disease, the 20ppm is still far too high and causes reaction. Reading articles like this published on Celiac.com can be very confusing as people seek credible information about what is truly gluten free, certified by an independent third party, versus what the FDA deems an acceptable level of gluten for the vendor to claim it’s still gluten free. I’ve found with most condiments above, that they still contain these words “natural flavor” and that is the differentiating factor which makes them not safe for Celiacs to consume. Perhaps on a website dedicated to “gluten free” this list may be relevant, but I would expect a website specifically for Celiacs to provide more accurate information about these nuances, especially that the difference between 5-10ppm is significantly different than 20ppm. The commercial food system is hurting us, and the level of up to 20ppm is also hurting us, so the more awareness we have about this nuance, not just with regard to mayo but also ketchup, sauces and other condiments, the better. 

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    trents

    @Kate Murray, I disagree with your deployment of terminology when you distinguish between those with "true Celiacs Disease" and "those with an intolerance to gluten". I would argue they are one in the same. There are two gluten-related disorders, celiac disease and Non Celiac Gluten Sensitivity or NCGS. The latter group is commonly referred to as "gluten sensitive" and those with celiac disease are commonly referred to as "gluten intolerant". Yes, there are still those who use "gluten intolerant" and "gluten sensitive" interchangeably but I would point out that the word "sensitive" is actually found in the official term for those with NCGS.

    You state that "for true Celiacs disease, 20ppm is still too high and causes reaction." This simply is not true. The overwhelming majority of "true Celiacs" do not react to 20ppm of gluten and that is why that standard was applied by the FDA after much testing. What is true is that a minority of those who actually have celiac disease require a stricter ppm standard to avoid a reaction. And that is why independent testing groups developed the "Certified Gluten Free" standard and labeling. 

    I suggest that if you start looking for mayo products with the "Certified Gluten Free" label if, in fact, mainline mayo products with "natural flavor" causes you to react.

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  • About Me

    Jefferson Adams

    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.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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