Is Ms Molly's Madeira Cake - Raspberry Jam and Vanilla Flavour Gluten Free?


Ingredients
INGREDIENTS LIST: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Pasteurised Egg, Frosting (21%), Palm Oil, Rapeseed Oil, Raspberry Jam (6%), Humectant (Glycerol), Dried Skimmed Milk, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Sodium Stearoyl-2-Lactylate, Sunflower Lecithins), Wheat Starch, Glucose Syrup, Salt, Preservative (Potassium Sorbate), Thickener (Xanthan Gum), Sunflower Oil, Colours (Anthocyanins, Chlorophyllin, Beta-Carotene, Beetroot Red, Curcumin), Invert Sugar Syrup, Flavouring, Glazing Agent (White and Yellow Beeswax), Acidity Regulator (Citric Acid), Elderberry Concentrate, Coconut Oil. Frosting contains: Icing Sugar, Palm Oil, Rapeseed Oil, Water, Glucose Syrup, Humectant (Glycerol), Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Flavouring, Preservative (Potassium Sorbate), Colour (Beta-Carotene). Raspberry Jam contains: Glucose-Fructose Syrup, Sugar, Water, Raspberry Purée, Acidity Regulators (Citric Acid, Trisodium Citrate, Tricalcium Citrate), Gelling Agent (Pectin), Colour (Anthocyanins), Flavouring, Preservative (Potassium Sorbate).
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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