Are Milky Way Gluten Free?
Are you wondering what chocolate bars are gluten free? Milky Way is a popular chocolate bar but is Milky Way gluten free?
In this blog post, we will explore what ingredients are in a Milky Way bar, how it is made, and whether or not it is gluten free.
What is Milky Way Chocolate Bar?
It has been around since 1924 and remains popular today.
Milky Way Ingredients
The ingredients used in a Milky Way candy bar are as follows: milk chocolate (sugar, cocoa butter, skim milk, chocolate, lactose, milkfat, soy lecithin, artificial flavor), corn syrup, sugar, palm oil, skim milk, less than 2% – milkfat, cocoa powder processed with alkali, barley malt extract, lactose, salt, egg whites, chocolate, artificial flavor. (Source)
Their website says contains milk, egg, and soy. May contain peanuts.
Did you notice the barley malt extract?
How is the Milky Way chocolate bar made?
The process for making a Milky Way candy bar starts with the nougat center, which is made by combining corn syrup, sugar, egg whites, and milk.
This mixture is then whipped and cooked until it is light and fluffy. Once the fluffy nougat is made, it is combined with caramel and spread into a thin layer.
This layer is then covered with a layer of milk chocolate and cooled. Once cooled, it is cut into individual bars and packaged.
Is Milky Way Gluten Free?
Gluten Free Milky Way Brands
I could not find any gluten free Milky Way chocolate bar alternatives to share with you.DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.