Is Vinegar (Balsamic) Gluten Free?

Gluten Free
Naturally gluten-free.
Balsamic vinegar is made from fermented grapes with no gluten.

Coeliac Disease

No restrictions. Sweet and tangy flavour.

Gluten Sensitivity (NCGS)

No restrictions. Safe Italian condiment.

Why Does Vinegar (Balsamic) Not Contain Gluten?

Balsamic vinegar is fermented grape juice. No gluten proteins.

Australia vs United States

Australia (FSANZ)

FSANZ recognised as GF. Available in Australian supermarkets.

United States (FDA)

FDA recognises as naturally GF.

Nutrition Information

Nutrition Facts
Per 100g ยท Typical serve: 100 mL
Energy368 kJ / 88 kcal
Protein0.5g
Fat, total0.0g
Saturated fat0.0g
Carbohydrate17.0g
Sugars14.9g
Dietary fibre0.0g
Sodium23mg

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

Cross-contamination during manufacturing

Gluten Free Alternatives

If you need a gluten free substitute, consider: White vinegar, apple cider vinegar, red wine vinegar.

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 Vinegar (Balsamic) gluten free?

Balsamic vinegar is made from fermented grapes with no gluten.

Can coeliacs eat vinegar (balsamic)?

No restrictions. Sweet and tangy flavour.

Related Foods in Sauces and Condiments

Soy Sauce Tamari Fish Sauce Oyster Sauce Hoisin Sauce Worcestershire Sauce Tomato Sauce/Ketchup Mustard

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, WHO

Last reviewed: May 2026