Are Starburst Gluten Free?
Is Starburst gluten free?
Before you pop a tasty Starburst candy in your mouth, let’s first find out: are Starburst gluten free?
Starburst is a popular, chewy, fruit-flavored candy that many people enjoy. With its range of flavors, it’s no wonder that Starburst is so popular.
But does Starburst contain gluten? Let’s explore this question and find out if Starburst is gluten free.
What is Starburst?
Starburst are colorful, chewy, fruit-flavored candies that have been around since 1959 and started in the UK. They were first called Opal Fruits.
They come in a variety of flavors, including strawberry, cherry, orange, and lemon. Starbursts are made by the Mars Company and are a favorite among many candy lovers.
Starburst Ingredients
Starbursts are made from sugar, corn syrup, hydrogenated palm kernel oil; less than 2% of: citric acid, tapioca dextrin, gelatin, apple juice from concentrate, modified corn starch, natural and artificial flavors, colors (red 40, yellow 5, yellow 6, blue 1). (Source)
How is Starburst made?
Starburst is basically taffy. Starburst is made by combining sugar, corn syrup, and hydrogenated palm kernel oil in a large mixer.
The mixture is then heated until it reaches the desired consistency. Once the mixture has reached the desired consistency, citric acid, natural and artificial flavors, and colors are added.
The mixture is then cooled and formed into the familiar Starburst shape.
Are Starburst gluten free?
Yes, Starburst is gluten free. You will need to refer to the package to see if it was made in a factory that contains gluten.
Healthy Starburst Brands
If you’re like me and prefer to eat candy that has healthier ingredients, try out these Starburst alternatives.
- YumEarth Organic Chewys Fruit Flavored Candy Chews
- Numa Good-for-You Taffy
- Torie and Howard Chewie Fruities
- Lovely Organic Sour Chewy Candies
Carol Lovett is a Canadian, Capricorn sun, Scorpio rising, reflector in human design, reiki master, crystal healer, foodie, and creator of Ditch the Wheat. She focuses on creating recipes that are gluten free and caters to other food sensitivities. She is the Globe and Mail bestselling author of Ditch the Wheat.