Baking powder is a common leavening agent used in baking to help batters and doughs rise. It is composed of a combination of dry acid, such as cream of tartar, and a dry alkaline substance, like baking soda. When mixed with liquid, an acid-base reaction occurs, producing carbon dioxide bubbles that cause baked goods to expand and become light and airy.
For people with celiac disease or gluten sensitivity, it’s important to determine if baking powders contain gluten, which is a protein found in wheat, barley and rye. Consuming even small amounts of gluten can cause severe reactions in those with gluten intolerance.
So are all baking powders guaranteed to be gluten-free? Let’s take a closer look.
What is Gluten and Why Must Some People Avoid It?
Gluten is a general name for the proteins found in cereal grains like wheat, barley, and rye. It helps baked goods maintain their shape and texture by forming elastic strands when hydrated. For most people, consuming gluten is not an issue.
However, for those with celiac disease or non-celiac gluten sensitivity, gluten triggers an abnormal immune response that damages the small intestine. Even small amounts of gluten in the diet can cause diarrhea, bloating, abdominal pain, and other digestive issues.[1] For celiac patients especially, strict lifelong adherence to a 100% gluten-free diet is the only treatment option.
Some individuals choose to avoid gluten for other reasons, such as to alleviate digestive problems or as part of an overall healthy lifestyle. While not everyone needs to follow a gluten-free diet, for those that require it for medical reasons, checking ingredients labels for potential sources of gluten is essential.
Gluten Content of Wheat-Based Baking Powders
Some baking powders utilize wheat flour or wheat starch as an absorbing agent or “filler.” In North America, most wheat-based baking powders contain a starch called wheat tapioca starch.[2] Tapioca starch comes from the cassava root, but in this case, it is extracted in equipment also used to process wheat flour. This means wheat-based baking powders contain traces of gluten due to cross-contamination.
Other common absorbing agents in baking powder that indicate the presence of gluten include:
– Wheat flour
– Wheat starch
– Maltodextrin
Unless the label specifies the ingredient comes from “gluten-free” wheat starch, these absorbing agents mean the baking powder contains gluten and is not safe for a gluten-free diet.
Gluten-Free Baking Powders
Fortunately, there are now many baking powder options made without gluten-containing ingredients. Instead of wheat flour or starch, they utilize safer starch sources like:
– Potato starch
– Tapioca flour or starch
– Rice flour or starch
– Cornstarch
Specific brands of gluten-free baking powder include:
– Bob’s Red Mill Gluten Free Baking Powder
– Rumford Baking Powder (made with corn flour)
– Clabber Girl Gluten Free Baking Powder
– Davis Baking Powder (made with cornstarch)
– Argo Baking Powder (made with cornstarch)
– Calumet Double Acting Baking Powder (made with cornstarch)
Always check the ingredient list to confirm the item is gluten-free before purchasing. Words like “wheat” or “maltodextrin” indicate the presence of gluten.
Homemade Gluten-Free Baking Powder
Many bakers and cooking enthusiasts also opt to make their own gluten-free baking powder at home. This gives them control over the exact ingredients used.
A simple recipe combines:
– 1/4 cup cream of tartar
– 1/3 cup baking soda
– 1/3 cup cornstarch (or other gluten-free flour)
Mix the dry ingredients well. Store the homemade baking powder in an airtight container.
Be aware that homemade baking powder will not last as long as commercial products. Replace within 3 months for best leavening power.
Types of Gluten-Free Baking Powder
Gluten-free baking powders are available in different variations:
Single-acting baking powder – Contains only one acid component and reacts with moisture immediately when mixed into batter. Best for quick baking recipes.
Double-acting baking powder – Contains two acids including one activated at room temperature and one activated by oven heat. Allows dough time to rise properly before complete reaction. Ideal for most baking projects.
Aluminum-free baking powder – Does not contain aluminum salts. Made with alternate acids like glucono delta-lactone from corn sugar. Provides more controlled rise with delicate crumb. Great for cakes.
Tartrate baking powder – Uses cream of tartar as the acid component. Imparts slight tart flavor. Excellent for cookies and biscuits.
When selecting gluten-free baking powder, consider the intended use and what type of rise and flavor profile is desired.
Using Baking Powder to Replace Gluten
For gluten-free baking, baking powder can help baked goods rise effectively without the need for gluten. Use approximately 1-2 tsp of baking powder per 1 cup of flour called for in a recipe.
However, for baked goods to mimic the texture of gluten-containing versions, additional ingredients like xanthan gum, protein powders, or guar gum are often required. These ingredients can help with structure and bounce.
Try starting with small amounts like 1/4 tsp xanthan gum per 1 cup gluten-free flour along with baking powder and assess if more is needed. Proofing the batter or dough by allowing it to rest before baking can also help develop structure.
Common Questions
Is baking powder really gluten-free or does it contain hidden gluten?
Most major commercial brands of baking powder sold in the U.S. do not contain any gluten ingredients. However, cheaper generic brands may include wheat starch as a filler, so it’s best to read labels carefully and look for a gluten-free certification to be safe. Avoid baking powders listing maltodextrin or wheat flour/starch.
Can baking powder become cross-contaminated with gluten?
Potentially yes, but most reputable gluten-free brands take careful precautions to prevent cross-contamination during manufacturing and processing. Baking powders certified gluten-free should be safe for celiacs as long as you adhere to the same precautions in your kitchen. Thoroughly clean surfaces, utensils, and hands after preparing gluten containing foods.
Can I substitute regular baking powder 1:1 in gluten-free recipes?
In most cases yes, although you may need to slightly increase the baking powder amount in some recipes formulated specifically for gluten-free baking. Using around 25% more baking powder can help achieve the desired rise. Be prepared to experiment a bit based on the results of your gluten-free baked goods.
Should I use aluminum-free baking powder in gluten-free cooking?
Aluminum-free baking powders work well in gluten-free baking with slightly better control over rise. However, regular baking powders containing aluminum are still considered safe in the small amounts used in cooking. So this choice comes down to personal preference.
What’s the best baking powder for cookies/cakes/breads?
For cookies, a tartrate-based baking powder provides a slight tangy flavor. Cakes do well with aluminum-free double-acting baking powder for an even crumb. Breads and doughs require a double-acting baking powder for the extended rise time. Always refer to the recipe, as leavening needs vary.
The Bottom Line
Thankfully, most mainstream baking powder brands in the U.S., Canada and Europe do not contain any gluten ingredients. But cheaper generic products may include wheat starch as a filler, so double checking the label is still recommended.
Look for potato, tapioca, rice, or corn starch on ingredient lists and avoid any mentions of maltodextrin or wheat. When in doubt, choose a mainstream brand marked certified gluten-free for safety. With so many reliable gluten-free options now available, avoiding baking powders with possible gluten should not be difficult.
For ultimate control, make your own gluten-free baking powder using cream of tartar, baking soda and cornstarch or other gluten-free flour. With the right type of baking powder and other recipe adjustments like xanthan gum, gluten-free home baking can produce delicious results.