Is There Gluten in Lemongrass?

Lemongrass is gluten-free unless contaminated by careless handling.

Lemongrass is gluten-free unless contaminated by careless handling.

Most fresh flavoring ingredients are free of gluten, and you can use them liberally as long as you're careful to avoid cross-contamination. For example, fresh lemongrass is gluten-free and makes a safe addition to your pantry. Dried or frozen lemongrass is also usually gluten-free, though there is a modest risk of contamination. It's also possible for lemongrass to become contaminated with gluten in the kitchen, either at home or in restaurants.

A Lemongrass Primer

Lemongrass' signature citrusy note comes from a flavor compound called citral, enhanced by a pair of floral flavorings called geraniol and linalool. These are secreted in oily cells within the leaves and are liberated when the herb is grated, pounded or simmered in liquids and sauces. Lemongrass contains no gluten because it doesn't produce a grain seed.

Gluten in Grains

Although grains are all grasses, like lemongrass, they belong to a distinct order called the Poecae. The seeds of those grasses contain varying proportions of oils, proteins and starchy carbohydrates, and each has its own character. Some grains -- notably wheat and rye -- contain the proteins that make up gluten. One is gliadin, which pairs with glutenin in wheat or glutelin in rye to make long, stretchy strands of proteins. People with celiac disease or other forms of gluten intolerance react badly to those proteins, which trigger a painful and debilitating autoimmune response in the intestines.

Hidden Gluten

Steering clear of gluten isn't a simple matter of cutting wheat and rye out of your diet. The grains are widely used in food manufacturing, as thickeners or as the base for various additives. Wheat is also found in soy sauce and a number of other sauces or condiments. Fresh lemongrass is immune to this sort of contamination, but that isn't necessarily true of the herb in other forms. Dried lemongrass, lemongrass paste or seasoning mixtures containing lemongrass might all become contaminated if they're manufactured in facilities that also handle products containing gluten. This is not a high risk, but whenever possible buy brands that are certified to come from gluten-free facilities.


If you maintain a gluten-free home, it's relatively easy to avoid contamination. If you only occasionally prepare gluten-free meals for friends or relatives, consider keeping a separate set of cutting boards and utensils for preparing lemongrass and other gluten-free ingredients to minimize the risk. Restaurants are more problematic. Asian restaurants often use wheat-based noodles or soy products containing wheat, and cross-contamination can occur readily. If you don't have explicitly gluten-free restaurants in your area, network with other gluten-averse diners to find out which venues and specific dishes are your safest choices.

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