Is Baking Powder Safe for Celiac? A Comprehensive Guide

December 11, 2025 •

3 min read

While baking powder's core ingredients are naturally gluten-free, some brands can pose a risk to individuals with celiac disease due to wheat starch or cross-contamination. Navigating the grocery store for safe products requires a keen eye and understanding of what to look for on the label.

Quick Summary

Not all baking powder is safe for celiacs due to potential wheat-based starches or cross-contamination from shared manufacturing facilities. Careful label reading and choosing certified gluten-free products are essential for safety.

Key Points

Not a Guarantee: Not all baking powder is automatically safe for celiacs, despite its core ingredients being naturally gluten-free.
Hidden Gluten: Some brands, especially older or international ones, may contain wheat starch as a filler, which is unsafe for celiacs.
Cross-Contamination: Products are at risk of gluten cross-contamination if processed on shared equipment in facilities handling wheat.
Read Labels Closely: Always check for a certified gluten-free label, and scrutinize ingredients for wheat-based starches or allergen warnings.
Choose Certified Brands: Stick to well-known certified brands like Bob's Red Mill, Rumford, and Argo to minimize risk.
DIY Option: Make your own simple, reliable, and allergen-controlled baking powder at home with baking soda, cream of tartar, and cornstarch or arrowroot powder.

What is Baking Powder and Its Gluten-Free Foundation

Baking powder is a leavening agent used to make baked goods rise. It typically contains sodium bicarbonate (a base), a weak acid (like cream of tartar), and a starch. The starch prevents the acid and base from reacting prematurely. While modern baking powders commonly use gluten-free starches like cornstarch or potato starch, posing a risk for celiacs requires careful label scrutiny.

The Double-Acting Advantage in Gluten-Free Baking

Double-acting baking powder is particularly useful in gluten-free baking because it provides two stages of leavening: once when wet ingredients are added and again when heated. This helps gluten-free baked goods achieve better rise and texture. Most widely available baking powders are double-acting, but checking the label is always recommended.

The Hidden Dangers: When Baking Powder is NOT Safe for Celiac

Several factors can make baking powder unsafe for individuals with celiac disease, even if the primary ingredients are gluten-free. These include the type of starch used and potential cross-contamination during manufacturing.

The Starch Filler Problem

Although cornstarch is prevalent in modern baking powders, some products, especially older or international varieties, may still use wheat starch, which contains gluten and is unsafe for celiacs. Ambiguous terms like "modified food starch" can also indicate a wheat source. Therefore, relying solely on ingredient lists is insufficient; certified gluten-free labeling is crucial.

The Silent Threat of Cross-Contamination

Cross-contamination is a serious concern for celiacs. If baking powder is made in a facility that also processes gluten-containing grains like wheat, barley, or rye, trace amounts of gluten can contaminate the product through shared equipment or airborne particles. Manufacturers aren't always required to disclose this risk unless they seek specific allergen certification. Thus, a gluten-free ingredient list doesn't guarantee safety; certification is the only certain method.

How to Verify if Your Baking Powder is Safe

To ensure baking powder is safe for a celiac diet:

Look for a Certified Gluten-Free Label: This is the most reliable indicator of safety, confirming the product meets strict standards (typically below 10-20 ppm gluten). Seals from organizations like GFCO are trustworthy.
Read the Ingredients List: If no certification is present, check the starch type. Cornstarch and potato starch are safe, but avoid products with "wheat starch" or unverified "modified food starch".
Check for Allergen Warnings: Any product stating "Contains: Wheat" or "May Contain" is unsafe for celiacs.
Contact the Manufacturer: If the label is unclear or you have doubts, contact the manufacturer to inquire about their processes and cross-contamination prevention.

Comparison of Safe vs. Potentially Unsafe Baking Powder Options


Feature	Certified Gluten-Free Baking Powder	Standard Baking Powder (Not Labeled)
Starch Source	Cornstarch, Potato Starch, Rice Flour, Arrowroot Starch	May contain cornstarch, potato starch, or wheat starch
Cross-Contamination	Produced in a dedicated gluten-free facility or with strict allergen protocols	High risk due to shared manufacturing equipment
Labeling	Clearly marked with a certified gluten-free seal	May have no gluten-free labeling, requiring careful inspection
Safety for Celiacs	Safe	Uncertain, due to potential hidden gluten or cross-contamination
Recommended Action	Best choice for all celiacs and sensitive individuals	Avoid unless you have contacted the manufacturer and confirmed safety

How to Choose the Right Baking Powder for Your Kitchen

Selecting a safe baking powder involves choosing brands known for their gluten-free practices:

Bob's Red Mill: Certified gluten-free and produced in a dedicated facility.
Clabber Girl: Offers a certified gluten-free double-acting baking powder.
Rumford: Considered safe and is aluminum-free.
Argo: A widely available and safe option.

Make Your Own Homemade Gluten-Free Baking Powder

Making your own baking powder is a guaranteed gluten-free solution. You will need:

1/4 cup baking soda
1/2 cup cream of tartar
1/4 cup arrowroot powder or cornstarch

Combine and sift the ingredients, store in an airtight container, and use within 6 months. Note that this is a single-acting powder.

Conclusion

Determining if baking powder is safe for celiacs requires more than just checking the basic ingredients. The risk of wheat starch and cross-contamination necessitates careful label reading and selecting brands with certified gluten-free products. For absolute certainty, consider making your own baking powder. For more information on celiac disease management, visit the Celiac Disease Foundation.

Frequently Asked Questions

Baking powder is typically made from a combination of baking soda (sodium bicarbonate), a mild acid (like cream of tartar), and a starch (such as cornstarch or potato starch) to absorb moisture.

Yes, cross-contamination is a significant risk. If baking powder is manufactured in a facility that also processes gluten-containing products, trace amounts of gluten can get into the product through shared equipment.

The most reliable method is to look for a certified gluten-free label on the packaging. This ensures the product has been tested to meet strict gluten-free standards.

Single-acting baking powder reacts once when mixed with liquid, while double-acting powder reacts again when exposed to heat during baking. Double-acting is often preferred for gluten-free baking for better rise.

Older formulations of baking powder were more likely to use wheat starch as a stabilizer. While modern brands have largely switched to cornstarch, it's always best to check the label for confirmation.

Baking powder acts as a leavening agent, helping gluten-free baked goods rise and providing a light, fluffy texture that is often lacking due to the absence of gluten's structural properties.

Yes, it is simple to make a homemade version using baking soda, cream of tartar, and a gluten-free starch like cornstarch or arrowroot powder. This provides a guaranteed safe option.