Yes, this is gluten free
Gluten-free. Glutamate is an amino acid found in tomatoes, parmesan and mushrooms, and is unrelated to gluten despite the first five letters — the resemblance is an accident of Latin.
The sodium salt of glutamic acid, an amino acid your body makes and that occurs naturally in tomatoes, parmesan, mushrooms and seaweed. Commercially it is produced by bacterial fermentation, usually on sugar cane or molasses. It is a single small molecule, not a protein.
Entirely because of the first five letters. Glutamate and gluten both come from the Latin for glue, and there the relationship ends — gluten is a large protein from specific grasses, glutamate is an amino acid found in almost every food that has ever tasted savoury. They are not related compounds, not derived from one another, and the resemblance is a coincidence of etymology.
Nothing to do. MSG is gluten-free and has been throughout, including in products where it sits alongside genuinely ambiguous ingredients — a seasoning blend listing MSG, yeast extract and natural flavors has one safe ingredient and two worth checking, and MSG is the safe one.
Every one of these is the same ingredient. The number of names is a large part of why gluten slips past people who read every label.
Point CiCi at the barcode on the product you're holding and get this same reasoning in about two seconds, plus the carbs and the full nutrition panel. 360,000+ packaged foods are already read and waiting.
This answer comes from CiCi's ingredient lexicon — the same rules the scanner uses, not a separate article. Where reputable sources disagree, CiCi takes the conservative position and says so.