Is Samyang Buldak Spicy Ramen Hot Chicken & Carbonara Flavor 80g Gluten Free?

Ingredients

Noodle(72.2%): Wheat Flour ( Gluten ), Modified Starch (Tapioca, Potato, Palm Oil, Wheat Gluten , Salt, Emulsified Oil ( Emulsifiers(E 422, E 322, E 475), contains Soy ), Acidity Regulators(E 501, E 500, E 339, E 330), Onion Seasoning (Flavour Enhancer(E 635), Emulsifier(E 471)), Thickener(E 412), Tocopherols Oil Emulsifier(E 422, E 475) Antioxidante(E 306), contains Soy) Green Tea Flavouring, Colour(E 101), Liquid Sauce (16.2%): Water, Flavouring with Chicken Flavour (contains Wheat , Gluten , Soy , Celery ), Soy Sauce (Water, Soybean , Wheat ( Gluten ), Salt, Fructose, Flavour Enhancer (E 635), Garlic, Flavouring, Yucca Extract Powder, Sweetener (E 960a)), Sugar, Habanero Pepper Seasoning (Anti-Caking Agent (E 551), Flavour Enhancers (E 631, E 627), Colour (E 160c), contains Soy ), Chilli Pepper Seasoning (Flavour Enhancer (E 621), contains Soy ), Soy bean Oil, Onion, Chilli Pepper, Chilli Pepper Seed OIl, Garlic, Thickener (E 1420), Chili Pepper Extract, Coloue (E 160c), Black Pepper Powder, Yucca Extract Powder, Sauce Powder (11.6%): Flavouring (contains Soy ), Sugar, Salt, Thickener (E 1420), Curly Parsley, Soy bean Oil, Garlic Powder (Acidity Regulator (E 330)), Pepper Powder (Acidity Regulator (E 341), contains Soy )

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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