Is Goldfish Crackers Gluten-Free?
Quick Answer
No. Goldfish crackers are made with wheat flour and contain gluten. There is no gluten-free version.
Key Takeaways
- •Safety Status: Contains gluten. Avoid completely.
- •Hidden Risks: Cross-contamination in shared equipment, thickeners, or hidden barley/wheat additives.
- •Safe Alternatives: Simple Mills Cheddar Crackers, Schär Cheese Bites, GF cheese crackers.
The Bottom Line: Goldfish Crackers contains gluten and is not safe for people with celiac disease or gluten sensitivity. Look for certified gluten-free alternatives instead. Source: Check Gluten, reviewed by Sarah Mitchell, B.S. Nutrition Science. Last updated June 2026.
🌍 Regional Safety Checker
No. Goldfish crackers are made with wheat flour and contain gluten. There is no gluten-free version.
Goldfish Crackers is analyzed under general rules for this region. Pepperidge Farm Goldfish crackers are made primarily from wheat flour, so they contain gluten and are not safe for people with celiac disease. This applies to Cheddar, Colors, Flavor Blasted, and the other varieties.
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The Full Answer
Pepperidge Farm Goldfish crackers are made primarily from wheat flour, so they contain gluten and are not safe for people with celiac disease. This applies to Cheddar, Colors, Flavor Blasted, and the other varieties.
Pepperidge Farm does not make a certified gluten-free Goldfish, so the brand has no safe option. Because Goldfish are a staple kids' snack, parents of celiac children should plan a dedicated gluten-free substitute.
Close gluten-free swaps include Annie's Cheddar Bunnies (note: standard Cheddar Bunnies still contain wheat — look specifically for the gluten-free line), Simple Mills crackers, and GF cheese crackers from Schär.
Hidden Gluten Risks in Goldfish Crackers
- ⚠Wheat flour is the main ingredient
- ⚠A popular kids’ snack — easy to grab by mistake
- ⚠Standard Annie’s Cheddar Bunnies also contain wheat
Avoid These
- 🚫 Goldfish Cheddar
- 🚫 Goldfish Colors
- 🚫 Goldfish Flavor Blasted
- 🚫 Annie's Cheddar Bunnies (regular)
Gluten-Free Alternatives
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Related: Is This Gluten-Free?
Celiac Safety Glossary
- Celiac disease
- Celiac disease is a serious autoimmune disorder in which ingesting gluten — a protein found in wheat, barley, and rye — triggers an immune response that damages the small intestine's villi, affecting approximately 1 in 100 people worldwide according to the Celiac Disease Foundation.
- Gluten
- Gluten is a family of storage proteins (prolamins and glutelins) found naturally in cereal grains like wheat (including varieties like spelt, kamut, and farro), barley, and rye, which acts as a binder to give food elasticity and shape.
- Gluten-free certification
- Gluten-free certification, such as the GFCO (Gluten-Free Certification Organization) seal, verifies that a product contains fewer than 10 parts per million (ppm) of gluten — stricter than the FDA's 20 ppm threshold for "gluten-free" labeling.
About the Author
Sarah Mitchell
Lead Content Writer & Nutritionist, B.S. Nutrition Science
Sarah was diagnosed with celiac disease in 2018 and writes evidence-based guides combining clinical nutrition knowledge with 6+ years of personal gluten-free living experience.
Medical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease. Read full disclaimer.