Look for the "Gluten-Free" Wellness Key on our Wegmans Brand products to find great-tasting, affordable foods to help you avoid gluten.
Browse Gluten-Free products & recipes
Before assigning the Gluten-Free Wellness Key, we work with our suppliers to verify the following:
- The product's ingredients are not derived from wheat, rye, barley or oats.
- All ingredients are investigated and verified, including processing aids and incidental additives.
- Manufacturing environment, processing, scheduling, and good manufacturing practices are evaluated for the potential for cross contact with gluten.
- The final product must have <20 ppm gluten from unavoidable gluten present due to inadvertent cross contact.
If there is any doubt or the supplier cannot guarantee gluten-free status, the product will not be labeled as gluten-free.
Some single-ingredient grocery, dairy and frozen Wegmans brand items meet our Gluten Free Wellness Key criteria but do not have a key on the product label. To find out if a single-ingredient item has been verified to be gluten-free, or anytime you have a question about the gluten-free status of our products, please contact Wegmans Consumer Affairs Department at 1-800-WEGMANS ext. 4760, or you can e-mail us on our contact us page.
Made with No Gluten-Containing Ingredients
Our stores have different layouts that make it difficult to implement company-wide protocols to prevent cross contact with gluten. Therefore we cannot guarantee that any food that is produced, sliced, packaged or served in our stores would be gluten-free. Some customers tell us they understand this risk, but want to know if we have prepared food items that are made without gluten as an ingredient. We identify some items that are made without gluten by listing “Made with No Gluten- Containing Ingredients, on the product's sign.
“Made with No Gluten-Containing Ingredients” does not mean the item is gluten-free. It means the item was not made with any ingredients derived from wheat, rye, or barley, but may contain gluten due to the risk of cross contact.