Most taco seasoning packets are gluten-free, but not all of them. The core spices in taco seasoning (chili pepper, cumin, paprika, garlic, onion, oregano) contain no gluten on their own. The risk comes from added thickeners, fillers, or flavor enhancers that some brands mix in. Lawry’s Taco Seasoning, for example, contains wheat ingredients and is unsafe for people with celiac disease, while Old El Paso and McCormick’s standard versions do not contain wheat.
Where Gluten Hides in Taco Seasoning
Pure spices are naturally gluten-free. The ingredients that can introduce gluten into a seasoning blend are the non-spice additives: thickeners, anti-caking agents, and flavor boosters. Here are the ones worth checking for on a label:
- Wheat flour or wheat starch: Sometimes used as a thickener or filler. This is the most obvious source and must be declared on the label under U.S. allergen laws.
- Modified food starch: In the U.S. and Canada, this is almost always made from corn or potato, not wheat. If wheat is the source, labeling laws require the word “wheat” to appear on the package. Seeing “modified corn starch” or simply “modified food starch” without a wheat callout is generally safe.
- Maltodextrin: Commonly derived from corn in North America. Like modified food starch, a wheat source would need to be disclosed.
- Yeast extract: This one causes confusion because brewer’s yeast, a byproduct of beer making, can carry residual barley gluten. However, the powdered yeast extracts used as flavoring in products like seasoning packets are typically grown on cane sugar or beet molasses, not barley. Testing of multiple commercial yeast extracts found none exceeded 20 parts per million of gluten, the FDA’s threshold for a “gluten-free” claim.
Brand-by-Brand Breakdown
Old El Paso Original Taco Seasoning is labeled gluten-free. Its ingredients are corn starch, chili pepper, maltodextrin, salt, spice, onion powder, vegetable oil, silicon dioxide (an anti-caking agent), and natural flavor. No wheat, barley, or rye appears anywhere in the formula.
McCormick sells two versions of its taco seasoning. One is specifically labeled gluten-free. The standard Original Taco Seasoning is not labeled gluten-free, even though its ingredient list (spices including chili pepper, paprika, and oregano, plus corn starch, salt, onion, and garlic) doesn’t contain any wheat. The difference likely comes down to manufacturing environment and whether the company can guarantee the product stays below 20 ppm from cross-contact during production. If you have celiac disease, the labeled gluten-free version is the safer pick.
Ortega Taco Seasoning uses yellow corn flour, modified corn starch, and yeast extract. None of these are wheat-based, and the product does not list wheat as an allergen.
Lawry’s Taco Seasoning contains wheat ingredients. Avoid it if you need to eat gluten-free.
Siete Taco Seasoning carries a certified gluten-free mark from the Gluten-Free Certification Organization (GFCO). It uses cassava flour instead of any corn or wheat starch, along with chile powder, sea salt, ground dates, tomato powder, garlic, cumin, and nutritional yeast. It’s a good option if you want third-party certification rather than relying on a brand’s self-labeling.
How to Read the Label
U.S. food labeling law requires manufacturers to declare wheat as an allergen, either in the ingredient list itself or in a “Contains” statement below it. This makes wheat relatively easy to spot. Barley and rye, however, are not covered by the same allergen declaration rules, so they can be harder to catch. Look for terms like “barley malt,” “malt extract,” or “rye flour” in the ingredient list if you’re concerned about those grains.
A product labeled “gluten-free” must contain fewer than 20 parts per million of gluten under FDA rules established in 2013. This applies to seasoning mixes. A product that meets this threshold but chooses not to put “gluten-free” on the label isn’t necessarily unsafe, but it does mean the manufacturer hasn’t committed to that standard, possibly because of shared equipment or facility concerns.
Cross-Contamination Risks
If you’re buying spices from bulk bins at a grocery store or co-op, cross-contamination is a real concern. Shared scoops and proximity to wheat-containing products can introduce gluten into otherwise safe spices. Stick to individually sealed packets, jars, or bottles. Pre-packaged seasoning mixes from major brands go through more controlled production lines than open bulk bins.
Even with sealed products, shared manufacturing facilities can be an issue. This is why some brands that have gluten-free ingredient lists still don’t carry a gluten-free label. If you have celiac disease and react to trace amounts, look for products with third-party certification like the GFCO seal, which requires testing below 10 ppm rather than the FDA’s 20 ppm cutoff.
Making Your Own Taco Seasoning
The simplest way to guarantee your taco seasoning is gluten-free is to mix it yourself. A basic recipe uses chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and a pinch of oregano. Some people add a small amount of cornstarch to mimic the thickening effect of commercial packets. You can adjust the heat with cayenne or crushed red pepper.
Homemade seasoning also lets you control sodium, which runs high in most packets. A typical commercial packet contains 300 to 400 milligrams of sodium per serving. Mixing your own cuts that significantly while keeping the flavor. Store it in an airtight jar and it lasts for months.