Is There Gluten in Baked Goods? A Comprehensive Guide

October 29, 2025 •

4 min read

According to Johns Hopkins Medicine, gluten is a protein naturally found in certain grains, including wheat, rye, and barley. Given that these grains are foundational to most conventional baking, a primary question for those with dietary sensitivities is: 'is there gluten in baked goods?'. The answer is almost always yes, unless explicitly made with gluten-free ingredients.

Quick Summary

Most traditional baked goods contain gluten because they are made with wheat, rye, or barley flour. Gluten is the protein responsible for structure and texture. A wide range of gluten-free alternatives and flours now exists for those with celiac disease, gluten sensitivity, or wheat allergies. Avoiding gluten requires careful reading of labels and awareness of cross-contamination.

Key Points

Gluten is a protein complex: Found in wheat, barley, and rye, gluten provides elasticity and structure to most traditional baked goods.
Most standard baked goods contain gluten: This includes products like bread, cakes, and pastries unless they are specifically formulated to be gluten-free.
Gluten-free baking uses alternative ingredients: Instead of gluten-containing flours, gluten-free alternatives use flours from rice, almond, sorghum, and millet, plus binders like xanthan gum to replicate texture.
Cross-contamination is a significant risk: For those with celiac disease, preventing cross-contamination in the kitchen or during manufacturing is critical for safety.
Read labels diligently for hidden gluten: Unexpected ingredients like malt flavoring, hydrolyzed vegetable protein, or modified food starch can contain gluten.
Gluten is not inherently 'bad': For most people, gluten is not harmful and provides protein, fiber, and nutrients, but it must be avoided by those with specific sensitivities.

The Role of Gluten in Conventional Baked Goods

Gluten is not an ingredient that is added to baked goods but rather a network of proteins—specifically glutenin and gliadin—that forms naturally when flour from grains like wheat, rye, or barley is mixed with water. This protein network is crucial for the structure, elasticity, and chewiness of many baked products. In yeast breads, the elastic gluten traps carbon dioxide gas produced during fermentation, causing the dough to rise and giving the final product its light and airy texture. In cakes and pastries, while bakers aim to minimize gluten development to ensure a tender crumb, the gluten still provides a necessary structural framework.

Which Traditional Baked Goods Contain Gluten?

Because of its function, gluten is present in virtually all traditionally made baked goods. This includes, but is not limited to, the following list:

Bread and Rolls: All varieties, such as white, whole wheat, sourdough, and rye bread, contain significant amounts of gluten.
Cakes and Pastries: Most cakes, cookies, brownies, muffins, and croissants are made with wheat flour and thus contain gluten.
Crackers and Pretzels: These items are typically made from wheat flour.
Pancakes and Waffles: Standard recipes call for wheat flour, making them a source of gluten.
Pizza Bases and Flatbreads: Wheat flour is the primary ingredient, creating the necessary dough structure.

The Rise of Gluten-Free Baking and Flour Alternatives

For individuals with celiac disease, non-celiac gluten sensitivity, or wheat allergies, traditional baked goods are off-limits. Fortunately, a thriving market for gluten-free products has emerged, offering a wide array of alternatives that mimic the texture and taste of their gluten-containing counterparts. Instead of relying on wheat, rye, or barley, gluten-free baking uses a diverse range of naturally gluten-free flours, often in combination to achieve the desired effect.

A Comparison of Conventional vs. Gluten-Free Baking


Feature	Conventional Baking (with gluten)	Gluten-Free Baking
Primary Flour	Wheat, rye, barley	Rice, almond, sorghum, millet, buckwheat, corn
Binder	Gluten proteins	Xanthan gum, guar gum, psyllium husk, eggs
Texture	Elastic and chewy (breads); Tender and light (cakes)	Often requires careful blending of flours and starches to avoid a dense or crumbly result
Rising Mechanism	Gluten network traps gas from yeast	Binders and gums help trap gas from leavening agents
Nutritional Profile	Varies, can be enriched. Whole wheat contains fiber	Often includes a wider range of flours, which can boost fiber and protein
Risk of Cross-Contamination	Not applicable	High, especially in shared kitchen spaces or manufacturing facilities

Navigating the Dangers of Hidden Gluten and Cross-Contamination

While opting for gluten-free ingredients is the first step, avoiding gluten entirely can be more complex due to hidden sources and the risk of cross-contamination. In a home kitchen, cross-contamination can occur when shared equipment like a toaster, flour sifter, or colander is used for both gluten-containing and gluten-free items. In commercial settings, cross-contamination can occur during manufacturing, which is why certified gluten-free products are critical for those with severe sensitivities like celiac disease. Hidden gluten can also lurk in unexpected additives and flavorings. For example, some baking powders are wheat-based, and certain chocolate products or candies might contain gluten as a stabilizer. Vigilant label reading is essential.

Tips for Successful Gluten-Free Baking

Successfully baking without gluten requires understanding how to compensate for the missing elastic properties. Here are some key tips:

Use a Blend of Flours: Combining different flours and starches (e.g., rice, tapioca, potato) offers a better texture than using a single gluten-free flour.
Incorporate Binders: Ingredients like xanthan gum, guar gum, or psyllium husk are necessary to mimic the binding function of gluten.
Add Moisture: Gluten-free doughs and batters often benefit from a little extra moisture to prevent a dry or crumbly result. Using fats like butter, oil, or yogurt can help.
Handle with Care: Unlike conventional doughs that need kneading to develop gluten, gluten-free versions should not be overworked. Gentle mixing is key for tender results.
Read Labels Carefully: Always ensure all ingredients, including flavorings, chocolate, or sprinkles, are certified gluten-free to avoid hidden sources or cross-contamination.

Conclusion: Making Informed Choices in the Bakery Aisle

In conclusion, most conventional baked goods do contain gluten, but a wealth of safe and delicious alternatives exists for those on a gluten-free diet. The protein network of gluten is fundamental to the structure and texture of traditional baked products, making it a key component to avoid for individuals with sensitivities. Modern gluten-free baking successfully replaces gluten with specialized flour blends, gums, and techniques, resulting in excellent products. Whether you are avoiding gluten for medical reasons or personal preference, understanding the basics of gluten and the risks of cross-contamination empowers you to make informed decisions and enjoy a diverse range of baked treats.

King Arthur Baking offers a comprehensive guide to gluten and its role in baking.

Frequently Asked Questions

Gluten is a protein complex that forms when wheat, rye, or barley flour is mixed with water. In baking, it acts as a binder, giving dough its elasticity and structure, and helps trap gases to make baked goods rise.

No, not all bread contains gluten. While most traditional bread is made with wheat flour and does contain gluten, many gluten-free bread options are now widely available. These are made with naturally gluten-free flours like rice, almond, or sorghum.

The most reliable way is to check the packaging for a 'gluten-free' label. For unpackaged items, you must ask the baker or confirm the ingredients used. Always be wary of potential cross-contamination if the item was made in a shared kitchen.

Common gluten-free flours include rice flour, almond flour, buckwheat flour, millet flour, sorghum flour, and chickpea flour. These are often used in combination with starches and gums to achieve the best texture.

No, people with celiac disease must follow a strict, 100% gluten-free diet. Even trace amounts of gluten can cause an adverse autoimmune reaction. Products like sourdough bread, which contain less gluten due to fermentation, are not considered safe for celiacs unless explicitly certified gluten-free.

Cross-contamination is the transfer of gluten from one food or surface to a gluten-free one. This can happen in the kitchen by using the same utensils, pans, or cutting boards, or through shared equipment in a manufacturing facility.

No, oats are often cross-contaminated with gluten because they are processed in facilities that also handle wheat. For oats to be considered safe for a gluten-free diet, they must be specifically labeled as 'gluten-free'.