For the approximately 1 in 70 Australians living with coeliac disease—and many more managing gluten sensitivity—finding safe alcoholic beverages can be frustrating. Beer is typically off-limits, and even some wines and spirits raise concerns. Cider offers a delicious solution: naturally gluten-free, widely available, and genuinely enjoyable. This guide explains why cider is safe for gluten-free diets and what to watch for when selecting products.
Understanding Gluten and Alcohol
Gluten is a protein found in wheat, barley, rye, and related grains. For people with coeliac disease, consuming gluten triggers an autoimmune response that damages the small intestine. Even small amounts can cause symptoms and long-term harm. Gluten sensitivity (non-coeliac) produces symptoms without the autoimmune damage but still requires dietary management.
Why Beer Contains Gluten
Traditional beer is brewed from barley (sometimes wheat), both gluten-containing grains. The brewing process doesn't remove gluten—it remains in the final product at levels that affect most people with coeliac disease or gluten sensitivity.
Why Traditional Cider is Gluten-Free
Authentic cider is made from just two core ingredients: apple juice and yeast. Neither contains gluten. The fermentation process introduces no gluten-containing ingredients when done traditionally. The result is a naturally gluten-free beverage from the ground up—no modifications or special processing required.
Apples don't contain gluten. Yeast doesn't contain gluten. Therefore, cider made traditionally from apples and yeast contains no gluten. It's inherently safe, not engineered to be safe.
What to Watch For
While traditional cider is gluten-free, some modern products and practices introduce potential concerns:
Barley-Based Additions
Some mass-market "ciders" are actually cider-beer hybrids or use malt flavouring. These products may contain gluten. They're more common in overseas markets but occasionally appear in Australia. Always check ingredient lists.
Cross-Contamination
Cideries that also produce beer on the same equipment could theoretically introduce cross-contamination. In practice, most dedicated cider producers don't face this issue. Large beverage companies producing both beer and cider should have cleaning protocols to prevent cross-contamination, but those with severe sensitivities may want to contact producers directly.
Flavoured Ciders
Ciders with added flavourings, colourings, or other additives could potentially contain gluten-derived ingredients. Pure fruit additions (like real ginger or berries) are safe, but artificial flavours require scrutiny. When in doubt, check with the manufacturer.
Shared Production Facilities
Some production facilities process multiple products. If a cidery also processes wheat or barley products (perhaps for non-cider beverages), equipment sharing could introduce trace gluten. This is relatively rare in Australian cider production but worth considering for highly sensitive individuals.
Look for ciders made by dedicated cideries rather than beer-focused breweries. Check for "gluten-free" labelling if available. Read ingredient lists—traditional cider should list only apples (or pears for perry), yeast, and perhaps added apple juice or sugar. Avoid products listing barley, malt, or wheat.
Australian Regulations
Australian food labelling laws require declaration of gluten-containing cereals. Products cannot be labelled "gluten-free" if they contain more than 3 parts per million (ppm) of gluten—one of the strictest standards globally. This provides strong protection for Australian consumers.
However, not all ciders carry explicit "gluten-free" labelling, even when they're naturally gluten-free. This is often because testing and certification involve costs that small producers prefer to avoid when their product is inherently gluten-free. Absence of a "gluten-free" claim doesn't mean the product contains gluten—it may simply mean the producer hasn't pursued formal certification.
Safe Cider Brands
The vast majority of Australian ciders are gluten-free. Here are some major brands and their status:
- Willie Smith's: Traditional apple cider production, naturally gluten-free
- Mercury: Pure apple cider, gluten-free
- Somersby: Apple-based cider, gluten-free
- Rekorderlig: Fruit ciders, generally gluten-free (check specific flavours)
- 5 Seeds: Apple cider, gluten-free
- Strongbow: Apple cider, gluten-free
- Batlow: Traditional production, gluten-free
- Small Acres: Craft cider, gluten-free
- The Hills Cider: Apple-based, gluten-free
When trying new brands or unusual products, check the label or contact the producer. Most Australian cider producers are happy to confirm gluten-free status and will specify if any cross-contamination risks exist.
Other Gluten-Free Alcohol Options
Beyond cider, other naturally gluten-free alcoholic beverages include:
- Wine: Made from grapes, naturally gluten-free (some fining agents may be wheat-based; check if highly sensitive)
- Distilled spirits: Vodka, rum, tequila, gin—the distillation process removes gluten, though flavoured varieties may add it back
- Mead: Made from honey, naturally gluten-free
- Sake: Made from rice, gluten-free
Gluten-free beers also exist, made from alternative grains like sorghum or millet. However, many people find craft cider offers a more satisfying alternative to beer than these speciality products.
Many people avoiding gluten miss beer's refreshing quality. Cider offers similar sessionability with a crisp, refreshing character that gluten-free beers often struggle to match. For former beer lovers now avoiding gluten, craft cider may become a genuine preference rather than a compromise.
Social Situations
Navigating social drinking with dietary restrictions can be awkward. Cider helps here too:
- Widely available: Most pubs, restaurants, and bottle shops stock cider
- Recognisable: Unlike obscure gluten-free beers, cider needs no explanation
- Socially accepted: Cider doesn't signal "dietary restriction" the way specialty products might
- Versatile: Works across occasions from casual BBQs to formal dinners
When attending events where only beer might be offered, consider bringing your own cider. Most hosts appreciate the heads-up and are happy to accommodate.
Benefits Beyond Gluten-Freedom
Choosing cider for gluten-free reasons often leads to broader appreciation:
- Flavour discovery: Cider's diversity surprises many converts—there's a style for every palate
- Local production: Australian craft cider is thriving, offering locally-made options
- Food pairing: Cider's acidity and fruit character pair beautifully with food
- Lower calories: Dry ciders typically contain fewer calories than beer
- Craft quality: The craft cider movement produces genuinely excellent products
Frequently Asked Questions
Is all cider gluten-free?
Traditional cider made from apples and yeast is gluten-free. Some products may contain additives or be produced in facilities that introduce gluten. Check labels when uncertain.
Why doesn't my cider say "gluten-free" on the label?
Certification requires testing and costs. Many producers of inherently gluten-free products choose not to pursue formal labelling. Check ingredients or contact the producer.
Is perry (pear cider) also gluten-free?
Yes. Perry is made from pears and yeast—both gluten-free. The same cautions about additives apply.
Can coeliacs drink cider safely?
Traditional cider made from apples/pears and yeast contains no gluten and is safe for most people with coeliac disease. Those with extreme sensitivity should verify production practices with manufacturers.
Enjoy Cider with Confidence
For Australians managing gluten-related dietary needs, cider represents not just a safe option but an excellent one. The combination of natural gluten-freedom, wide availability, genuine quality, and Australian craft production makes cider the ideal beverage choice.
Explore our curated selection of Australian ciders—all naturally gluten-free—and discover why so many people choose cider not just for dietary reasons but for pure enjoyment.