Is Old Bay Hot Sauce Gluten Free?

The Ingredient Breakdown

As a food scientist, I look past the marketing and straight at the formulation. Old Bay Hot Sauce is surprisingly straightforward. The base consists of aged red cayenne peppers, distilled vinegar, water, and salt. The vinegar used is distilled, which removes any potential gluten proteins that might have been present in the source grain (though vinegar is rarely a gluten risk).

The flavor profile comes from a proprietary spice blend. The label lists spices (including celery seed) and paprika. These are naturally gluten-free botanicals. The only potential red flag for texture is xanthan gum. This is a common thickener produced by fermentation. While fermentation can sometimes involve grains, the xanthan gum used in food manufacturing is processed to be gluten-free and is widely accepted as safe for Celiacs.

Crucially, there are no hidden sources of gluten like hydrolyzed wheat protein or malt vinegar. The manufacturing facility also adheres to standard allergen protocols, meaning the risk of cross-contamination is low to negligible.

Nutritional Value

From a nutritional standpoint, this sauce is incredibly light. A single serving (1 teaspoon) contains negligible calories—roughly zero fat and zero sugar. It is essentially a vehicle for flavor and heat without adding caloric load.

The sodium content is the primary metric to watch. At approximately 115mg per teaspoon, it fits comfortably within the daily limits for most low-sodium diets, provided you don't oversaturate your food. It is an excellent tool for adding punch to lean proteins like chicken or fish without spiking your insulin response or adding empty carbohydrates.