What Baking Ingredients Aren't Gluten-Free?

January 10, 2026 •

4 min read

According to the Celiac Disease Foundation, even a small amount of gluten, as little as 20 parts per million, can cause a serious reaction in someone with celiac disease. For this reason, knowing what baking ingredients aren't gluten-free is crucial for safe, worry-free cooking.

Quick Summary

This guide lists common and surprising gluten-containing baking ingredients, explains why they are problematic, and details how to avoid cross-contamination. It also compares traditional and gluten-free alternatives and identifies less obvious sources of gluten.

Key Points

Obvious Gluten Sources: Always avoid wheat, barley, rye, and their derivatives like spelt, semolina, and triticale.
Hidden Gluten: Watch for malt extract, non-certified oats, some flavorings, and modified food starch, which can contain gluten.
Cross-Contamination: Even tiny crumbs can contaminate gluten-free food, so use separate utensils, toasters, and cooking surfaces.
Read Labels: Scrutinize all ingredient lists, as 'gluten-free' labels can sometimes be misleading and hidden sources exist.
Use Certified Ingredients: For safety, especially with ingredients like oats or baking powder, always choose products certified as gluten-free.
Baking Substitutes: Use alternatives like rice flour, almond flour, or cornstarch instead of gluten-containing flours and thickeners.

Obvious Gluten Sources: Grains and Flours

When baking gluten-free, the most obvious ingredients to eliminate are those made from the primary gluten-containing grains: wheat, barley, and rye. Gluten is a protein complex found in these grains that gives traditional baked goods their elasticity and structure. Replacing these flours is the first step, but it requires careful attention to detail, as many derivatives exist.

Wheat and its many varieties

Wheat is the most common and pervasive source of gluten in baking. You must avoid all products that list wheat flour, all-purpose flour, cake flour, pastry flour, and self-rising flour. However, the list extends to many specialized and ancient wheat varieties as well.

Spelt: An ancient form of wheat that is not gluten-free.
Kamut® khorasan wheat: A brand name for another form of wheat.
Einkorn: An ancient wheat, also containing gluten.
Durum and Semolina: Both are types of wheat used frequently in pasta and baked goods.
Farro: A whole grain similar to wheat that contains gluten.

Barley and Rye

Both barley and rye contain gluten and are common in many baked goods, especially breads. Barley malt, made from barley, is also a significant concern, as it is used as a flavoring and sweetener in many foods. Rye flour, often used in dense, flavorful breads, is also off-limits.

Triticale

Triticale is a hybrid grain of wheat and rye and, therefore, contains gluten. It is important to be aware of this, as it might not be a common ingredient, but its presence is a definite red flag.

Sneaky Sources: Hidden Gluten

Beyond the obvious flour-based ingredients, many other common baking components can contain hidden gluten. This is often due to the manufacturing process or added flavorings.

Malt-based products: Malt is derived from barley and is used in various forms. Look out for malt extract, malt syrup, malt flavoring, and malted milk powder. Some cereals and other products may contain malt flavoring.
Oats and oat flour: While pure oats are naturally gluten-free, cross-contamination is a massive issue. Most commercially available oats are processed on the same equipment as wheat, barley, and rye. For a strict gluten-free diet, only use oats explicitly labeled and certified as gluten-free.
Flavorings and extracts: Some brands of vanilla extract, almond extract, or other flavorings may use a gluten-containing alcohol base. It is vital to check the label or contact the manufacturer to confirm.
Baking powder: While most modern baking powders are gluten-free, some older or off-brand versions may use wheat starch as a filler or anti-caking agent. Opt for a certified gluten-free brand to be safe.
Chocolate and candy: Certain brands of chocolate chips, cocoa powder, sprinkles, or other baking candies may contain wheat-based fillers or be processed in facilities that handle gluten.
Modified food starch: This versatile ingredient can be derived from several sources, including wheat. The FDA requires manufacturers to specify if wheat is the source, but for a strict diet, it is often best to seek confirmation.
Brewer's yeast: This is a byproduct of beer brewing and is a source of gluten.

The Threat of Cross-Contamination

Even if you meticulously select your ingredients, gluten can still sneak into your baking through cross-contamination. This occurs when gluten-free food comes into contact with gluten-containing food or surfaces. In a shared kitchen, this is a significant concern.

Shared Surfaces and Utensils: Using the same cutting boards, mixing bowls, or even kitchen towels can transfer gluten from one item to another.
Toasters: A standard toaster is a major source of contamination. A separate toaster or using toaster bags is necessary.
Airborne Flour: Wheat flour can remain airborne for long periods, potentially contaminating gluten-free ingredients stored nearby.
Shared Condiments: Using the same butter knife or jam spoon after it has touched regular bread can contaminate the entire jar.

Comparison Table: Gluten vs. Gluten-Free Baking Ingredients


Ingredient Category	Gluten-Containing Examples	Gluten-Free Alternatives (look for certified GF)
Flour	Wheat (all-purpose, bread, cake), spelt, farro, semolina, rye, barley	Rice flour, almond flour, coconut flour, tapioca starch, cornstarch, quinoa flour, certified GF oat flour
Thickener/Starch	Wheat starch, modified food starch (if wheat-derived)	Cornstarch, arrowroot powder, tapioca starch, potato starch
Leavening Agent	Baking powder (some brands may contain wheat starch)	Certified gluten-free baking powder, baking soda
Flavorings	Malt extract, certain vanilla extracts	Certified gluten-free malt flavor, pure vanilla extract
Sweeteners	Brown rice syrup (sometimes uses barley enzymes)	Honey, maple syrup, certified gluten-free brown rice syrup
Grains	Wheat berries, barley flakes	Quinoa, rice, millet
Yeast	Brewer's yeast	Active dry yeast, instant yeast

The Bottom Line: Read Every Label and Be Cautious

Navigating the world of gluten-free baking means becoming a vigilant label reader. It's not just about avoiding wheat flour; it's about understanding how gluten can hide in many processed ingredients and how cross-contamination can occur. By sticking to certified gluten-free ingredients and maintaining a clean, dedicated workspace, you can confidently bake delicious and safe treats for yourself and others. When in doubt about an ingredient, it's always safest to check with the manufacturer. This simple habit can save you from potential health complications and baking disasters. For those in a shared household, clear labeling and separate storage for gluten-free ingredients are non-negotiable.

Frequently Asked Questions

The most common baking ingredients containing gluten are flours made from wheat, barley, and rye. This includes all-purpose flour, cake flour, bread flour, as well as ancient grains like spelt and einkorn.

Pure oats are naturally gluten-free, but they are very frequently cross-contaminated during harvesting and processing. For a safe gluten-free diet, only purchase oats specifically labeled and certified as gluten-free.

Yes, some brands of extracts and flavorings, such as vanilla extract, may contain gluten from the alcohol base or other additives. It is important to check the ingredients or contact the manufacturer to ensure they are gluten-free.

Cross-contamination happens when gluten-free food comes into contact with gluten-containing items. This can be through shared utensils, cutting boards, toasters, or even airborne flour particles in a shared kitchen.

Malt is typically derived from barley and contains gluten. It is used as a flavoring and sweetener in many baked goods, cereals, and candies. Look out for malt extract, malt syrup, or malt flavoring on ingredient labels.

Good gluten-free flour substitutes include rice flour, almond flour, coconut flour, tapioca starch, and cornstarch. Many recipes also use pre-mixed certified gluten-free flour blends.

If you are unsure about an ingredient, the safest course of action is to avoid it. Always check for a 'certified gluten-free' label, read ingredient lists thoroughly, and if necessary, contact the manufacturer for clarification.