Is Maggi Gluten Free?

Ingredients
Refined wheat flour (Maida), Palm oil, lodized salt, Wheat gluten, Thickeners (508&412), Acidity regulators (501 (i) & 500 (i)) and Humectant (451). Ware NUTRITIONAL INFORM Taserne's 10 g NUTRITION INFRNATION Enery(kcal) Masala *TASTEMAKER®: Mixed spices (25.6%) (Onion powder, Coriander powder, Carbohydrate (g) Turmeric powder, Red chilli powder, Garlic powder, Cumin powder, Aniseed powder, Ginger powder, Fenugreek powder, Black pepper powder, Clove powder, Green cardamom powder & Nutmeg powder), Refined witeat flour (Maida), Hydrolysed groundnut protein, Sugar, Palm oil, Starch, lodized salt, Thickener (508), Flavour enhancer (635), Toasted onion flakes, Acidity regulator (330), Colour (150d), Mineral and Wheat gluten. Allergen Note: Contains Wheat and Nut. May contain Milk, Mustard, Oats and Soj Protein (9) - Total Sugars 19 - Added Sugars Total Fat Saturated Fat (g) (not more th Trans Fat (9)
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What is a Gluten Free diet?
A gluten-free diet excludes all foods containing gluten, a protein found in wheat, barley, rye, and their derivatives. It's essential for people with celiac disease, gluten intolerance, or wheat allergy, as consuming gluten can trigger inflammation and digestive issues. Common gluten-containing foods include bread, pasta, cereals, and baked goods, though many gluten-free alternatives now exist using rice, corn, or almond flour. Beyond medical necessity, some people choose a gluten-free lifestyle for perceived health benefits, though experts emphasize the importance of maintaining a balanced diet rich in fiber, vitamins, and minerals when eliminating gluten-containing grains.
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Often paired with Gluten Free
Yes! We believe this product is dairy free as there are no dairy ingredients listed on the label.
Details →No. This product is not low FODMAP as it lists 3 ingredients that are likely high FODMAP at 1 serving and 2 ingredients that could be moderate or high FODMAP depending on source or serving size. We recommend contacting the manufacturer directly to confirm.
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