If you have been making kombucha long enough, you will inevitably come across a new SCOBY forming during the secondary fermentation in the bottles. This creates confusion for some, as SCOBY formation is nearly always only discussed as a process in primary fermentation. So when you see a SCOBY in the bottle, it doesn’t go without question. Nonetheless, this is normal; like primary fermentation, bottle conditioning is a continuation of the same process, just a second round, i.e., a secondary fermentation. Simply put, the same fermentation process that takes place in the first round also occurs in the second. Let’s Dive Deeper.
When I was first asked this question, it honestly threw me off. I was thinking “Of course kombucha is gluten free, it’s only sugar, tea, and matured kombucha.” As I received this question more and more, it struck some curiosity in me to figure out why people were asking this when, I thought, it was such as obvious answer. Kombucha is, in fact, gluten free, but I wanted to know where the confusion was arising.
What I quickly found was how complicated it can be for someone with Celiac’s disease or those who have gluten sensitivities to navigate through today’s ingredients lists. It seemed like gluten was everywhere! Similar to corn syrup, gluten sneaks its way into products that you wouldn’t inherently think would have gluten.
Pure kombucha is naturally gluten free, since kombucha is made with only sugar, tea, and a starter culture. When it comes to commercialized products, however, you want to do your due diligence and read the labels carefully to make sure you know what you’re buying. This is another great reason to make your own kombucha–not only is it cheaper but you can control what goes into the final product. Need help getting started? See our post on how to brew your own kombucha.