Is Standard Baking Powder Gluten-Free? A Comprehensive Guide

January 5, 2026 •

3 min read

By its inherent composition, baking powder is considered gluten-free, containing no wheat, rye, or barley. However, navigating a gluten-free diet requires more than just checking core ingredients, as cross-contamination and fillers can compromise the safety of standard baking powder. This guide delves into the nuances of what makes baking powder safe for those with gluten sensitivities or celiac disease.

Quick Summary

Baking powder's ingredients are naturally gluten-free, but risks of cross-contamination and gluten-containing starches exist. For those with celiac disease, it is critical to select a certified gluten-free product. Standard versions may pose risks due to manufacturing processes.

Key Points

Check for Certification: Relying on products with a 'Certified Gluten-Free' label is the safest option for those with celiac disease or severe gluten intolerance.
Inspect Starch Ingredients: Most modern baking powder uses a gluten-free starch like corn or potato, but always check the label, as some manufacturers and international brands might use wheat starch.
Be Aware of Cross-Contamination: Standard baking powders risk cross-contamination from being processed on shared equipment with gluten-containing products, making them unsafe for sensitive individuals.
Consider Making Your Own: For complete control over ingredients and to avoid any cross-contamination risks, you can easily make your own gluten-free baking powder at home using baking soda, cream of tartar, and a gluten-free starch.
Read All Packaging Carefully: Always read the entire label, including the ingredient list and any 'may contain' warnings, as manufacturers can change formulas without notice.

Understanding the Ingredients in Baking Powder

At its core, 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 filler, which is typically a starch.

The Base: This is almost always sodium bicarbonate, more commonly known as baking soda. In its pure form, baking soda contains no gluten.
The Acid: In baking powder, the dry acid is typically cream of tartar (potassium bitartrate) or other acid salts. These are used to create the carbon dioxide gas that causes the rise. None of these common chemical compounds contain gluten.
The Starch: A starch is added as a buffer to absorb moisture and prevent the base and acid from reacting prematurely. In modern manufacturing, this starch is almost always cornstarch or potato starch, both of which are naturally gluten-free. However, this is where the potential for contamination arises.

The Cross-Contamination and Starch Risk

While the primary ingredients are safe, the manufacturing process introduces two key risks for people with gluten sensitivities or celiac disease: the type of starch used and the possibility of cross-contamination.

Historical and Regional Differences in Starch

Some manufacturers historically used wheat starch as the stabilizing agent in baking powder, and this can still occur in some brands outside of the United States. Always check the ingredients, as you cannot assume safety based on location or past use.

The Dangers of Shared Facilities

Even with a gluten-free starch like cornstarch, there is still a risk of cross-contamination if the baking powder is produced in a facility that also handles gluten-containing products. For individuals with celiac disease, selecting a certified gluten-free product is essential for safety.

Comparison of Standard vs. Certified Gluten-Free Baking Powder

To illustrate the difference, here is a comparison table outlining what consumers should consider.


Feature	Standard Baking Powder	Certified Gluten-Free Baking Powder
Core Ingredients	Naturally gluten-free ingredients (baking soda, cream of tartar, starch).	Same naturally gluten-free core ingredients.
Starch Source	Often cornstarch, but can vary. Some older or international brands may use wheat starch.	Uses a specified gluten-free starch like corn, potato, or tapioca.
Cross-Contamination Risk	High Potential. Often produced in facilities that process wheat.	None. Certified facilities have protocols to prevent cross-contamination.
Certification	No official gluten-free labeling or third-party verification.	Bears a certified gluten-free logo, verifying no contamination.
Trustworthiness	Depends heavily on the individual brand's manufacturing process, which may not be transparent to the consumer.	Provides a clear, trustworthy guarantee of safety for individuals with celiac disease.

What to Look for on the Label

Reading food labels is crucial. Look for these indicators for safe baking powder:

Seek Out Certification Marks: Look for a "Certified Gluten-Free" label.
Read the Ingredient List: Ensure the ingredients explicitly state a gluten-free starch like cornstarch or potato starch, and that no wheat-derived ingredients are present.
Check for 'May Contain' Warnings: A "may contain wheat" or "produced in a shared facility with wheat" warning is a red flag.

Safe and Reliable Brands

Several brands produce gluten-free baking powder, including:

Bob's Red Mill: Certified gluten-free.
Rumford: Known for being aluminum-free and gluten-free.
Argo: Often labeled gluten-free.
Clabber Girl: Check for specific certification on the container.
I'm Free: Offers allergen-friendly options, including a corn-free version.

Making Your Own Gluten-Free Baking Powder

Making your own baking powder at home is a simple alternative.

Recipe for Homemade Gluten-Free Baking Powder

Ingredients:
- 1/4 cup baking soda
- 1/2 cup cream of tartar
- 1/4 cup gluten-free starch (such as cornstarch or arrowroot powder)
Instructions:
- Whisk all ingredients together thoroughly in a bowl.
- Store in a clean, airtight container in a cool, dry place. Ensure the container is not contaminated with gluten.

Conclusion

While the basic components of baking powder are naturally gluten-free, standard varieties may not be safe for those with celiac disease due to cross-contamination risks and potential use of gluten-containing starches in some regions. Always check for a 'Certified Gluten-Free' label or make your own for absolute certainty. For more information on gluten-free food safety, consult the National Celiac Association guidelines.

Frequently Asked Questions

While the core ingredients like baking soda and cream of tartar are naturally gluten-free, some manufacturers may use wheat starch as a filler, and cross-contamination can occur if the powder is processed in facilities that also handle gluten-containing products.

The primary risk for people with celiac disease is the potential for cross-contamination. If a standard baking powder is not certified gluten-free, it is likely processed on shared equipment with wheat products, introducing a risk of trace gluten.

For any level of gluten sensitivity, it is advisable to use a certified gluten-free baking powder. The risk of even trace amounts of gluten, which may be present in uncertified products due to cross-contamination, can still trigger a reaction.

The most reliable method is to look for a 'Certified Gluten-Free' logo on the product packaging. Additionally, check the ingredient list to ensure it explicitly states a gluten-free starch and has no 'may contain wheat' warnings.

Brands like Bob's Red Mill, Rumford, and Argo are widely recognized for their certified gluten-free baking powder. Always confirm the certification on the specific product you purchase.

Yes, pure cornstarch is naturally gluten-free. The risk is not from the cornstarch itself, but from potential cross-contamination with gluten-containing grains during processing if the product is not certified.

You can make your own by combining one part baking soda, two parts cream of tartar, and one part gluten-free starch (like corn or arrowroot) in a clean, airtight container. Use clean equipment to avoid contamination.