Are Crisco Baking Sticks Gluten-Free? A Guide for Safe Baking

January 2, 2026 •

3 min read

According to Crisco's official product information, their all-vegetable shortening baking sticks are labeled gluten-free. This makes Crisco baking sticks a suitable ingredient for those following a gluten-free diet, and a long-standing baking staple that remains accessible to a wide audience. However, it's crucial for consumers to understand the details surrounding this claim.

Quick Summary

Crisco baking sticks, both all-vegetable and butter-flavored varieties, are labeled gluten-free by the manufacturer. While not officially certified by a third party, they are made with dedicated equipment in a shared facility, adhering to FDA guidelines for gluten-free labeling. Safe for most, but those with extreme sensitivities should exercise caution.

Key Points

Labeled Gluten-Free: The manufacturer explicitly labels Crisco all-vegetable and butter-flavored baking sticks as gluten-free, meeting federal standards of less than 20 ppm.
Not Certified Gluten-Free: Crisco products do not carry a third-party gluten-free certification, though they comply with regulatory guidelines for labeling.
Potential for Cross-Contamination: While the product is made on dedicated equipment, the facility processes other gluten-containing products, presenting a minimal cross-contamination risk for highly sensitive individuals.
Check Ingredients: The ingredient lists for Crisco shortening sticks do not include any gluten-containing components such as wheat, barley, or rye.
Home Handling is Crucial: Practicing safe kitchen habits, such as using separate utensils, is essential to prevent cross-contamination in your own home.
Alternatives Available: For those seeking certified products or different flavor profiles, alternatives like certified margarine or coconut oil are available.

Crisco's Gluten-Free Labeling Explained

Crisco, a brand well-known for its vegetable shortening, clearly labels its baking sticks as gluten-free. This declaration is based on U.S. and Canadian federal guidelines which require that products labeled "gluten-free" contain less than 20 parts per million (ppm) of gluten. A review of the ingredient list for both the all-vegetable and butter-flavored sticks confirms the absence of gluten-containing grains like wheat, rye, and barley.

Labeling vs. Certification: What’s the Difference?

It is important for consumers to differentiate between a product that is "labeled gluten-free" and one that is "certified gluten-free." A product labeled gluten-free meets the legal threshold of less than 20 ppm of gluten, as enforced by regulatory bodies like the FDA. In contrast, a certified gluten-free product has been independently tested and verified by a third-party organization, such as the Gluten-Free Certification Organization (GFCO), which often imposes stricter testing standards, sometimes as low as 10 ppm or lower. While Crisco is not third-party certified, its adherence to FDA guidelines makes it a reliable choice for most individuals with celiac disease or gluten sensitivity.

Potential for Cross-Contamination

Despite the label, some individuals with celiac disease or highly sensitive gluten issues may worry about cross-contamination. This can happen when a gluten-free product is manufactured in a facility that also processes gluten-containing products. While the Crisco facility is not exclusively gluten-free, the manufacturer, B&G Foods, has confirmed that dedicated production lines are used for their vegetable shortening products to minimize this risk. Rigorous cleaning protocols are also in place. However, absolute zero risk of cross-contamination in a shared facility can never be guaranteed. For most people with celiac disease, the manufacturer's precautions and the product's compliance with federal gluten-free labeling are considered safe.

The Importance of Safe Kitchen Practices

In fact, for many gluten-sensitive individuals, the greater risk of cross-contamination lies at home. It is crucial to prevent gluten from transferring from gluten-containing foods to gluten-free items during meal preparation. To ensure safety, follow these best practices:

Use a separate, labeled container for your Crisco baking sticks.
Use dedicated cooking utensils, measuring cups, and spoons for all gluten-free baking.
Clean all kitchen surfaces, mixing bowls, and bakeware thoroughly before use.
Consider storing gluten-free ingredients and products in separate cabinets or shelves.

Comparison of Crisco Baking Sticks


Feature	Crisco All-Vegetable Shortening Sticks	Crisco Butter Flavor All-Vegetable Shortening Sticks
Primary Ingredients	Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono And Diglycerides, Antioxidants	Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono and Diglycerides, Antioxidants, Natural and Artificial Flavor, Beta-Carotene
Gluten-Free Status	Labeled Gluten-Free	Labeled Gluten-Free
Dairy-Free Status	Yes	Yes
Kosher Status	Kosher Parve	Kosher Parve
Flavor Profile	Neutral flavor, does not impact the taste of baked goods	Distinctive butter flavor for enhanced richness in recipes

Alternatives to Crisco for Gluten-Free Baking

While Crisco is a reliable gluten-free option, other choices are available depending on your recipe and dietary needs. Here are a few alternatives:

Certified Gluten-Free Margarine: Several brands offer certified gluten-free margarine that can be used as a substitute for Crisco in many baking recipes. Always check the label for certification.
Lard: Traditional lard is naturally gluten-free and can produce exceptionally flaky pastries. Ensure it is pure and unflavored to avoid potential cross-contamination.
Coconut Oil: For a plant-based alternative, coconut oil works well in many recipes, though it imparts a distinct coconut flavor and can alter the texture slightly.
Other Shortening Brands: Some store-brand or organic shortenings may also be labeled gluten-free, but always read the ingredients list carefully and check for cross-contamination warnings.

Conclusion: Making an Informed Choice

To answer the question, "Are Crisco baking sticks gluten-free?", the clear answer is yes, based on the manufacturer's labeling and adherence to federal regulations. For most individuals with gluten sensitivity or celiac disease, Crisco baking sticks are a safe and reliable choice for recipes requiring shortening. However, those with extreme sensitivities should weigh the risks associated with production in a shared facility. As with any dietary choice, understanding the difference between labeled and certified gluten-free products, and practicing safe handling at home, are key steps to ensure a positive and healthy baking experience. For the most up-to-date information, checking the product packaging and the manufacturer's website is always recommended.

Note: The information provided is based on current product labeling and manufacturer statements. Formulations and manufacturing processes can change. It is always wise to double-check product labels before consumption.

Frequently Asked Questions

Yes, Crisco's all-vegetable shortening, including the baking sticks, is labeled gluten-free by the manufacturer, adhering to federal guidelines.

Yes, Crisco's butter-flavored all-vegetable shortening, which also comes in stick form, is also labeled gluten-free.

No, Crisco is not certified by a third-party organization like the GFCO. It is only labeled gluten-free by the manufacturer, based on FDA standards.

For most people with celiac disease, Crisco baking sticks are considered safe. The product is manufactured with strict protocols to minimize cross-contamination in a shared facility and contains less than 20 ppm of gluten.

No, the listed ingredients for Crisco baking sticks, including soybean oil and palm oil, are all naturally gluten-free.

To prevent cross-contamination, use dedicated, clean utensils, mixing bowls, and pans for all your gluten-free baking. It is also a good practice to use a separate container for your Crisco and other gluten-free ingredients.

Alternatives to Crisco include some certified gluten-free margarines and pure, unflavored lard. You can also use coconut oil, but be mindful of its distinct flavor.