Is Baking Powder Ok for Celiacs? What You Must Know

November 10, 2025 •

4 min read

While baking powder's core ingredients are naturally gluten-free, some brands can pose a risk of contamination due to the starch they use or shared manufacturing facilities. For this reason, it is critical for those with celiac disease to understand how to select a safe product and handle it properly to ensure their baking is truly gluten-free.

Quick Summary

Baking powder is typically gluten-free by ingredients, but a small risk of cross-contamination exists in certain brands or shared facilities. Always check the label for a certified gluten-free claim and confirm the type of starch used. Strict kitchen practices are also essential to avoid accidental gluten exposure.

Key Points

Ingredient Scrutiny: While the primary components are gluten-free, always check the label, as some starches, especially in older or imported products, can contain wheat.
Certified Products are Safest: Opt for baking powder with a certified gluten-free label to eliminate the risk of wheat-based fillers or cross-contamination from shared facilities.
Avoid Cross-Contamination at Home: Never use measuring utensils that have touched gluten flour. Use separate, dedicated baking ingredients and tools to avoid accidental exposure.
Check Labels Regularly: Manufacturers can change formulas. Develop a habit of reading the ingredient list every time you purchase baking powder, even for a familiar brand.
DIY is a Guaranteed Option: To ensure 100% safety, you can easily make your own gluten-free baking powder with baking soda, cream of tartar, and certified gluten-free cornstarch.
Be Wary of Shared Kitchens: In a multi-diet household, store gluten-free baking powder and other ingredients in a separate, clearly marked location to minimize the risk of contamination from other family members.

Understanding the Ingredients in Baking Powder

At its heart, baking powder is a chemical leavening agent designed to help baked goods rise. It is made from a combination of three main components: a base, an acid, and an inert starch to prevent premature reactions and absorb moisture. The base is typically sodium bicarbonate (baking soda), and the acid is often cream of tartar or a variant like sodium aluminum sulfate. Most baking powders today use a gluten-free starch, such as cornstarch or potato starch, but this has not always been the case. Historically, some brands used wheat starch, and while this is less common now, it still presents a risk, especially with imported products.

The Critical Role of Starch

The starch is the key ingredient that determines if a particular brand of baking powder is safe for celiacs. While brands in the United States and many other countries have transitioned to gluten-free corn or potato starch, it is not a universal practice. The presence of wheat starch, even in small amounts, makes a product unsafe for someone with celiac disease. Furthermore, if a non-specific 'modified food starch' is listed, it is crucial to verify its source, although modern labeling laws in the US generally require wheat to be disclosed. The safest route is always to find a product explicitly labeled 'certified gluten-free'.

Cross-Contamination: A Silent Threat

Even when the ingredients are completely gluten-free, cross-contamination is a serious concern for individuals with celiac disease. This can occur in several ways:

Shared Manufacturing Equipment: If a baking powder is processed in a facility that also handles wheat or other gluten-containing grains, there is a risk of stray gluten particles contaminating the product. This is why certified gluten-free products are the gold standard, as they are tested to ensure levels below the safe threshold of 20 ppm.
Retail and Storage: In a grocery store, or even your own pantry, a package of baking powder could be exposed to gluten from nearby products. Torn packaging or careless handling can lead to minor, yet harmful, contamination.
Home Kitchen Environment: The most common source of cross-contamination is in the home. A measuring spoon used for wheat flour and then dipped into the baking powder can instantly contaminate the entire container. For this reason, many celiacs maintain a separate, designated set of baking supplies.

How to Choose a Safe Baking Powder for Celiacs

To ensure your baking powder is safe, follow these guidelines:

Look for Certification: Always prioritize brands with a certified gluten-free label. This can include symbols like the Crossed Grain symbol (used by Coeliac UK) or a simple, clear label indicating it is certified.
Read the Ingredients Every Time: Manufacturers can change ingredients. Even if you've used a brand safely before, get in the habit of quickly scanning the ingredient list for 'wheat,' 'rye,' 'barley,' or 'oats,' which are legally required allergens in many regions.
Opt for Reputable Brands: Stick with trusted brands that specialize in or have a strong reputation for gluten-free products. Brands like Bob's Red Mill, Argo, and Rumford are frequently cited as reliable options for gluten-free baking.
Consider Making Your Own: For absolute control, you can create your own gluten-free baking powder by mixing baking soda, cream of tartar, and a confirmed gluten-free corn or potato starch. This eliminates any risk of commercial cross-contamination.

Homemade vs. Store-Bought: A Comparison


Feature	Homemade Gluten-Free Baking Powder	Store-Bought Certified GF Baking Powder
Ingredients	1 part baking soda, 2 parts cream of tartar, 1 part gluten-free cornstarch/potato starch.	Sodium bicarbonate, acid (often cream of tartar or SAS), and gluten-free starch.
Certainty	100% certainty of being gluten-free, assuming safe sourcing.	High certainty with a certified label (below 20 ppm).
Convenience	Requires gathering and mixing ingredients. Takes extra time.	Ready-to-use off the shelf. Highly convenient.
Shelf Life	Shorter shelf life; best used within a few months.	Longer shelf life due to commercial processing and moisture absorption.
Flavor	Aluminum-free options like homemade can prevent metallic aftertaste.	Some double-acting brands with SAS may cause a metallic flavor.
Performance	Usually single-acting, requiring quick work with batter.	Often double-acting, providing a more reliable and sustained rise.

Conclusion

In conclusion, baking powder is generally safe for celiacs, but only when proper precautions are taken. The primary risks come from the potential for wheat starch in non-labeled products and, more commonly, cross-contamination at the manufacturing or home level. By diligently checking for a certified gluten-free label, reading ingredient lists carefully for any mention of wheat starch, and practicing safe kitchen hygiene, those with celiac disease can confidently include baking powder in their recipes. The increasing availability of certified gluten-free brands, such as Bob's Red Mill and Rumford, makes it easier than ever to bake safely and enjoy delicious, fluffy treats without risking gluten exposure. For those who prefer maximum control, creating a simple homemade version is a foolproof alternative.

Safely Enjoying Your Baked Goods

For those managing celiac disease, staying vigilant is the best way to enjoy baking without stress. By understanding the potential pitfalls—from ingredient substitutions to accidental contamination in your kitchen—you can avoid mistakes. Always store certified gluten-free products in a dedicated space, away from any gluten-containing items. If sharing a kitchen, use separate, clearly marked equipment for gluten-free cooking. Taking these steps transforms baking from a dietary minefield into a rewarding and delicious experience.

Resources for Gluten-Free Living

Coeliac UK: Food Labels Guide: A comprehensive guide for understanding UK food labeling laws concerning gluten.
Celiac Disease Foundation: An excellent resource for general information on celiac disease and gluten-free living.
Beyond Celiac: Provides science-backed information and support for the celiac community.

Disclaimer: This article is for informational purposes only and should not be taken as medical advice. Always consult a healthcare professional regarding dietary restrictions and before making significant changes to your diet. For specific product safety, consult the manufacturer directly.

Frequently Asked Questions

Baking powder may contain gluten if the starch used as a filler is derived from wheat instead of a gluten-free source like corn or potato. This is less common today but still occurs, particularly with certain brands or imported products.

The most reliable method is to buy a brand with a certified gluten-free label. For extra assurance, read the ingredients list and confirm the starch is cornstarch or potato starch, not wheat-based.

The primary risk is from shared manufacturing facilities or from using the same measuring utensils for gluten and gluten-free ingredients in a home kitchen. Even a small amount of gluten can be harmful for those with celiac disease.

Yes, you can make a single-acting version by mixing two parts cream of tartar with one part baking soda and one part certified gluten-free cornstarch. Store it in an airtight container.

Brands like Bob's Red Mill, Argo, Rumford, and Clabber Girl in the US are widely trusted and labeled as gluten-free. Some brands may vary internationally, so always check the specific product's label.

No, it does not. However, if your baking powder is contaminated with gluten, it will contaminate your gluten-free flour and subsequently, your finished baked goods.

Functionally, they are the same and perform the same leavening action. The key difference is the source of the starch and the assurance that a certified gluten-free product was manufactured without risk of cross-contamination.