Is Arm and Hammer Baking Soda Celiac Safe?

November 4, 2025 •

4 min read

According to a 2016 statement from Church & Dwight, the company that produces Arm & Hammer, all grades of their sodium bicarbonate are inorganic and the manufacturing process does not use gluten. This provides strong evidence that Arm and Hammer Baking Soda is celiac safe, though understanding the risks of cross-contamination is still important for sensitive individuals.

Quick Summary

Arm and Hammer Baking Soda is naturally gluten-free and processed to avoid cross-contamination with gluten. This makes it safe for those with celiac disease, but consumers should ensure they are using food-grade baking soda from a trusted source and read labels carefully for any changes.

Key Points

Arm & Hammer is Celiac Safe: Official company statements confirm their food-grade baking soda is gluten-free and manufactured in a process to avoid cross-contamination.
Naturally Gluten-Free: Baking soda is the mineral compound sodium bicarbonate, which is naturally free of gluten.
Guard Against Cross-Contamination: The primary risk comes from cross-contamination in your own kitchen; use dedicated utensils and airtight storage.
Use Food-Grade Product: Ensure you are using the food-grade version of Arm and Hammer, typically found in the baking aisle, and not the industrial or cleaning versions.
Not to be Confused with Baking Powder: While baking soda is safe, always check the label on baking powder, as some contain wheat starch.
Certified Options Exist: For extra assurance, brands like Bob's Red Mill and Pure Organic Ingredients offer certified gluten-free baking soda.

Is Baking Soda Naturally Gluten-Free?

Yes, baking soda is naturally gluten-free. It is a pure chemical compound known as sodium bicarbonate, a mineral. Gluten is a protein found in specific grains like wheat, barley, and rye, which are not involved in the creation of pure sodium bicarbonate. Therefore, in its most basic form, baking soda contains no gluten at all. The primary concern for individuals with celiac disease is not the product's natural state but the potential for cross-contamination during manufacturing or packaging. This is where a brand's specific manufacturing practices become crucial for safety.

Arm and Hammer's Official Stance on Gluten

For decades, Arm and Hammer has provided statements affirming their baking soda is free of gluten in a food-use context. In a specific letter from Church & Dwight Co., Inc. dated June 30, 2000, and further reinforced in a 2016 statement, the company explicitly certified their baking soda as gluten-free. This reassurance covers the manufacturing and storage processes, stating that the equipment is closed and dedicated, with no opportunity for cross-contamination from plant or animal products. This level of care and transparency provides a high degree of confidence for those with celiac disease.

Potential Risks and How to Mitigate Them

While Arm and Hammer takes great care, no consumer product is entirely immune to potential risks. For individuals with high sensitivity to gluten or celiac disease, understanding these risks and how to manage them is key.

Cross-Contamination in Your Kitchen

One of the most common ways baking soda can become contaminated is in your own home. Imagine using the same measuring spoon for wheat flour and then dipping it into the baking soda box. This simple action can introduce gluten into an otherwise safe product. To prevent this, consider these tips:

Dedicated Tools: Designate a specific set of measuring spoons or cups exclusively for gluten-free ingredients.
Sealed Containers: Store baking soda in an airtight container rather than the original cardboard box, which is more susceptible to contamination.
Avoid Double-Dipping: Always use clean utensils and never return a used utensil to the original container.

Ensuring You Have the Right Product

Arm and Hammer also sells different grades of baking soda. For celiac safety, it is imperative to use only the food-grade version found in the baking aisle of the grocery store. Other grades, such as those for cleaning, may not have the same purity standards or manufacturing controls and should be avoided for cooking.

Comparison of Celiac-Safe Baking Sodas

To help you make the best choice, here is a comparison of some popular baking soda brands known to be celiac-friendly:


Brand	Gluten-Free Status	Certification	Key Feature
Arm and Hammer	Naturally gluten-free	None explicitly cited in search results for final product, but company statement confirms gluten-free process.	Widely available, trusted for decades.
Bob's Red Mill	Tested and verified gluten-free.	Certified gluten-free	Processed in a dedicated facility, excellent for highly sensitive individuals.
Clabber Girl	Considered gluten-free and safe for celiacs.	Not explicitly cited, but trusted by celiac community.	Longstanding brand, reliable for baking.
Ener-G	Labeled gluten-free.	Labeled gluten-free	Specialized gluten-free product, good for those seeking added assurance.
Pure Organic Ingredients	Certified gluten-free.	Certified gluten-free	Premium product, good for those who prefer certified products.

How to Check for Certification

When shopping for any gluten-free product, look for certification seals from recognized organizations such as the Gluten-Free Certification Organization (GFCO). While Arm and Hammer's company statement is highly reliable, a third-party certification provides an extra layer of assurance for those who are highly sensitive. When in doubt, contacting the manufacturer directly is always the best course of action.

Baking Soda vs. Baking Powder

It's crucial not to confuse baking soda with baking powder. While baking soda is a single, naturally gluten-free ingredient, baking powder is a mixture that often contains starches as a drying agent. Some starches, like wheat starch, contain gluten and can make a baking powder unsafe for celiacs. Always read the label of baking powder carefully and opt for a product specifically labeled gluten-free.

Conclusion: Safe and Trusted for Celiacs

Based on official company statements and the chemical composition of sodium bicarbonate, Arm and Hammer Baking Soda is celiac safe. The product is naturally free of gluten and the manufacturing process is designed to prevent cross-contamination. However, personal diligence is still required to prevent contamination within your own kitchen. For those who prefer third-party certification, brands like Bob's Red Mill or Pure Organic Ingredients offer added assurance. By understanding the difference between baking soda and baking powder, and following good kitchen practices, individuals with celiac disease can confidently use Arm and Hammer Baking Soda in their gluten-free cooking and baking.

Resources

For more in-depth information about celiac disease and gluten-free living, a good resource is the Celiac Disease Foundation.

Frequently Asked Questions

Arm and Hammer does not appear to have a third-party certification label on their baking soda, but the manufacturer has provided statements confirming the product is gluten-free and the manufacturing process prevents cross-contamination.

Yes, cross-contamination is the main concern. This can occur if you use the same measuring utensils for gluten-containing flour and then dip them into your baking soda. Using dedicated, clean tools can prevent this.

Baking soda is a single, naturally gluten-free ingredient. Baking powder is a mixture that often includes a starch, which could be wheat-based. Celiacs should always check the label of baking powder to ensure it is explicitly labeled gluten-free.

While the cleaning-grade version is unlikely to contain gluten, it is not produced under the same food-grade standards. For maximum safety, only use the food-grade version from the baking aisle for cooking and baking.

To prevent accidental contamination, store your food-grade baking soda in a separate, airtight container away from any gluten-containing flours or products. Do not use the original cardboard box for long-term storage.

Brands like Bob's Red Mill and Pure Organic Ingredients offer products that are certified gluten-free, providing an extra level of assurance for those with high sensitivity.

While most pure baking soda is naturally gluten-free, it is always best to check the manufacturer's stance or look for a certified gluten-free label, especially if you are highly sensitive, due to potential cross-contamination.