Can Gluten-Free Have Baking Powder? The Answer for Safe Baking

January 7, 2026 •

4 min read

According to the National Institute of Diabetes and Digestive and Kidney Diseases, celiac disease affects about 1 in 100 people worldwide. For those with celiac or gluten sensitivity, the question, "can gluten-free have baking powder?" is critical for safe baking, and the answer requires careful label reading and brand awareness.

Quick Summary

Most baking powder is naturally gluten-free but can contain gluten-based starches or be at risk for cross-contamination. Selecting a certified gluten-free brand is crucial for celiac disease and gluten sensitivities.

Key Points

Check Labels Carefully: Not all baking powders are gluten-free, as some contain wheat starch or are made in facilities with cross-contamination risks. Always look for a 'Certified Gluten-Free' label.
Most Baking Powders Are Safe: By composition, baking powder is naturally gluten-free, as it consists of baking soda, an acid, and a starch. The starch, typically corn or potato-based, is usually the source of potential gluten risk.
Cross-Contamination is a Concern: For those with celiac disease, even small traces of gluten from shared equipment can be harmful. Opting for a certified gluten-free product minimizes this risk.
Double-Acting is Preferred for GF Baking: The two-stage leavening process of double-acting baking powder is particularly beneficial for gluten-free baked goods, which lack the elasticity of their gluten-containing counterparts.
Homemade is an Option for Control: For ultimate assurance, you can make your own baking powder with gluten-free ingredients like cornstarch, cream of tartar, and baking soda.
Certain Brands Are Guaranteed: Reputable brands like Bob's Red Mill, Rumford, and Argo offer clearly labeled, certified gluten-free baking powders.

Is Baking Powder Inherently Gluten-Free?

By its basic nature, baking powder is comprised of baking soda (sodium bicarbonate), a dry acid (like cream of tartar or sodium aluminum sulfate), and a starch. None of these core ingredients contain gluten, the protein found in wheat, barley, and rye. Therefore, the simple components of baking powder are naturally gluten-free. The complexity, and potential risk for those with celiac disease or gluten sensitivity, arises from the stabilizing starch and manufacturing processes.

The Role of Starch in Baking Powder

Manufacturers add a starch to baking powder to keep the acidic and alkaline components from reacting prematurely due to moisture. Most modern baking powders in the United States use cornstarch or potato starch, both of which are gluten-free. However, this is not a universal rule. Some brands, especially internationally or in the past, have used wheat starch as a filler, which is not safe for a gluten-free diet. It is also important to consider potential issues with cross-contamination.

The Risk of Cross-Contamination

Even if a baking powder's ingredients list shows no gluten-containing products, there is a risk of cross-contamination during manufacturing. If the same factory or equipment is used to process products containing wheat, there is a chance for gluten traces to be present. For this reason, those with celiac disease or high gluten sensitivity should always look for a brand that is explicitly labeled or certified as gluten-free. A certification ensures the product meets strict standards for minimal gluten content, typically under 20 parts per million (ppm).

How to Choose Safe Baking Powder

When shopping for baking powder, the most important steps are to read labels carefully and prioritize certified brands. Many popular brands now offer certified gluten-free options, making it easier for consumers to make a safe choice.

Read the ingredients: Always check the ingredient list for any mention of 'wheat starch' or other potential gluten sources.
Look for certification: Search for a 'Certified Gluten-Free' logo on the packaging. This is the surest way to guarantee safety from gluten ingredients and cross-contamination.
Research the manufacturer: If the label is ambiguous, visit the manufacturer's website or contact their customer service for clarification on their gluten-free protocols.
Consider homemade: For ultimate control, you can make your own baking powder. A simple recipe uses one part baking soda, two parts cream of tartar, and one part cornstarch or arrowroot starch.

Double-Acting vs. Single-Acting Baking Powder

Baking powder comes in two main types, a distinction that is particularly relevant for gluten-free baking which often requires more leavening power to overcome the lack of elasticity in gluten-free flours.


Feature	Double-Acting Baking Powder	Single-Acting Baking Powder
Activation	Reacts twice: first when mixed with liquid and a second time when exposed to heat.	Reacts once, immediately upon contact with liquid.
Reaction Rate	Slower initial reaction, providing more time for preparation before baking.	Fast reaction, requiring the batter to be baked immediately to avoid losing its lift.
Ingredients	Often contains a second acid, like sodium aluminum sulfate, to enable the second rise.	Uses a single acid, such as cream of tartar.
Best For	Most baked goods, especially where a high, light texture is desired, which is beneficial for dense gluten-free recipes.	Recipes that are baked right away, such as pancakes, to leverage the immediate rise.
Flavor	Some aluminum-based types can impart a metallic aftertaste, but aluminum-free versions are widely available.	Generally has a clean taste, without the risk of metallic notes.

Conclusion

Yes, gluten-free individuals can safely use baking powder, but with a critical caveat: they must choose a product that is certified gluten-free. While the core components of baking powder are naturally gluten-free, the risk comes from potential wheat starch fillers and cross-contamination in manufacturing. By diligently reading labels and opting for certified brands like Bob's Red Mill, Rumford, or Argo, those on a gluten-free diet can achieve light, fluffy, and safe baked goods without worry. Always check the packaging, and when in doubt, making your own baking powder is a reliable option.

Can Gluten-Free Have Baking Powder? Checklist for Safe Baking

Verify Labeling: Look for a clear "Certified Gluten-Free" label on the packaging.
Scrutinize Ingredients: Confirm that the ingredient list does not contain wheat starch.
Beware of 'May Contain' Warnings: Avoid products with allergen warnings indicating potential for wheat cross-contamination.
Choose Reputable Brands: Stick with brands known for their gluten-free products and practices.
Consider Making Your Own: For complete control and peace of mind, mix your own from safe ingredients.
Use Double-Acting for Best Rise: Select double-acting baking powder for superior rise and texture in gluten-free recipes.
Check Freshness: Test your baking powder for freshness by adding it to warm water; it should bubble vigorously.

King Arthur Baking offers a comprehensive range of gluten-free products and resources, providing another excellent option for conscientious bakers.

Frequently Asked Questions

The starch used as a filler in baking powder is the ingredient most likely to contain gluten. While most modern brands use gluten-free starches like cornstarch or potato starch, some may still use wheat starch, especially in older or international formulations.

No, it is not automatically safe. While the core chemical components are gluten-free, some manufacturers may use wheat starch as a filler, and cross-contamination can occur in shared production facilities. Always check for a 'Certified Gluten-Free' label to be sure.

To be certain, look for a 'Certified Gluten-Free' logo on the packaging. If this is not present, read the ingredients list carefully for any mention of 'wheat starch' and check for allergen statements regarding wheat or shared equipment.

Double-acting baking powder is generally better for gluten-free baking because it provides two stages of leavening—one when mixed with liquid and another when heated. This gives gluten-free batters, which are often denser, a better and more reliable rise than single-acting baking powder.

Yes, you can easily make your own. A common recipe is one part baking soda, two parts cream of tartar, and one part gluten-free starch like cornstarch or arrowroot starch. This provides complete control over the ingredients.

Several brands offer certified gluten-free baking powder, including Bob's Red Mill, Rumford, Argo, and Clabber Girl. Always verify the 'Certified Gluten-Free' label on the specific product you purchase, as formulations or facility practices can change.

Gluten-free baking powder is designed to work just like its conventional counterpart. The main difference is the certified absence of gluten. You do not need to adjust recipes that call for standard baking powder, but using a certified double-acting powder can enhance the rise in gluten-free recipes.