Is Ricotta Gluten Free?

Gluten Free

Ricotta is naturally gluten free.

Ricotta is made from whey and milk. No gluten.

Coeliac Disease

Completely safe for coeliac disease.

Gluten Sensitivity (NCGS)

Safe for NCGS.

Why Does Ricotta Not Contain Gluten?

Ricotta is produced from whey curds, a byproduct of cheese making, with no grain involvement.

Australia vs United States

Australia (FSANZ)

FSANZ standard.

United States (FDA)

FDA standard.

Nutrition Information

Nutrition Facts

Per 100g · Typical serve: 100 g (whole milk)

Energy607 kJ / 145 kcal

Protein11.3g

Fat, total10.3g

Saturated fat6.4g

Carbohydrate2.0g

Sugars0.3g

Dietary fibre0.0g

Sodium84mg

Source: USDA FDC. Values are for the generic food in its standard form. Branded products may vary. Always check the product label for the most accurate nutrition information.

What to Watch For

None specific.

Gluten Free Alternatives

If you need a gluten free substitute, consider: Any ricotta brand, cottage cheese, mascarpone.

Medical disclaimer: This is general information about gluten content, not medical advice. If you have coeliac disease, non-coeliac gluten sensitivity, or a wheat allergy, always consult your doctor or accredited practising dietitian before making dietary changes. Product formulations change. Always read the label.

Frequently Asked Questions

Is Ricotta gluten free?

Ricotta is made from whey and milk. No gluten.

Can coeliacs eat ricotta?

Completely safe for coeliac disease.

Related Foods in Dairy

Milk (Plain) Flavoured Milk Cheese (Plain and Hard Varieties) Cream Cheese Cottage Cheese Blue Cheese Processed Cheese Slices Butter

More from RefDat

Explore more reference data at refdat.com.

How We Verify This

Every food in our database is reviewed against current FSANZ and FDA gluten-free standards. Brand data is verified against manufacturer labelling. We cross-reference with Coeliac Australia ingredient lists and the USDA FoodData Central database. When Australian and US standards differ, we apply the stricter standard.

Sources

FSANZ

Last reviewed: May 2026