Betty Crocker icing is a popular grocery store icing brand used for decorating cakes, cupcakes, and other baked goods. Many people wonder if Betty Crocker icing contains gluten, especially those who follow a gluten-free diet due to celiac disease or gluten sensitivity.
What is gluten?
Gluten is a protein found in grains like wheat, barley, and rye. For most people, gluten does not cause any issues. However, for those with celiac disease or non-celiac gluten sensitivity, consuming gluten triggers an autoimmune reaction that damages the small intestine. This can lead to symptoms like abdominal pain, bloating, diarrhea, constipation, vomiting, fatigue, headache, and more. The only treatment for celiac disease is following a strict lifelong gluten-free diet. Gluten must be avoided to prevent both short-term symptoms and long-term complications like malnutrition, osteoporosis, infertility, and intestinal cancers.
Do Betty Crocker icings contain gluten?
Most Betty Crocker icings are gluten-free according to the product labels and company. However, there are a few varieties that do contain gluten:
- Betty Crocker Cookie Icing
- Betty Crocker Decorating Cookie Icing
- Betty Crocker Decorating Cakes & Cupcakes Icing
These icings contain wheat flour as an ingredient, derived from wheat that naturally contains gluten. All other Betty Crocker icings, including ready-to-spread frosting, whipped and fluffy frostings, and cream cheese icings are labeled “gluten-free” on the packaging. Always double check the ingredients list for any products marked “gluten-free” to confirm.
Why do some Betty Crocker icings contain gluten?
There are a few reasons why some varieties of Betty Crocker icing contain wheat flour and gluten:
- Texture – Wheat flour helps create a thick, pipeable icing that holds its shape well for decorating cookies and cakes.
- Adhesion – Gluten provides stickiness and binding to help icing adhere well to baked goods.
- Flavor – Wheat flour has a neutral flavor that allows other ingredients like sugar and vanilla to shine through.
- Cost – Wheat flour is an inexpensive thickening agent.
Using wheat flour allows Betty Crocker to create ideal icings for decorating that spread easily and set up with the perfect texture. Gluten-free flours can alter the texture and cause icing to spread too thin or become brittle after setting.
What about cross-contamination risks?
Even Betty Crocker icings labeled “gluten-free” can pose a risk of cross-contamination with gluten. Cross-contamination occurs when gluten-containing ingredients come into contact with gluten-free items during manufacturing, processing, transportation or storage.
Betty Crocker indicates their gluten-free icings are produced on shared equipment with other products containing wheat. They do not claim the gluten-free icings are produced in a gluten-free facility. Individuals highly sensitive to gluten should be aware of potential cross-contamination.
What are the alternatives?
Fortunately, there are many other gluten-free icing options available for decorating cakes and cookies:
| Gluten-Free Icing Brand | Details |
|---|---|
| Pillsbury Funfetti Gluten Free Icing | Fun colorful icing for decorating |
| Make Your Own with Powdered Sugar | Mix powdered sugar with milk or lemon juice |
| Make Your Own with Cream Cheese | Blend cream cheese with butter, vanilla and powdered sugar |
| Duncan Hines Creamy Gluten Free Icing | Has multiple flavor varieties |
| Betty Crocker Gluten Free Icing | Specifically made gluten-free |
There are also many gluten-free icing options from grocery store bakery departments. Be sure to read labels and ask about preparation procedures to ensure no cross-contamination. Gluten-free brands made in dedicated facilities are safest.
Tips for decorating with gluten-free icing
When decorating with gluten-free icings, keep these tips in mind:
- Refrigerate icing briefly to make it easier to pipe and hold a shape.
- Add extra powdered sugar to thicken icing to the desired consistency.
- Use icing immediately after mixing for best consistency.
- Allow icing to set before stacking decorated cookies or cupcakes.
- Consider dipping items in chocolate or candy melts first to provide stability for icing.
How to check for gluten during manufacturing
Food manufacturers take steps to test for the presence of gluten during production and prevent cross-contamination. Here are some of the ways gluten is monitored:
- Testing raw ingredients for gluten before being added to the production line.
- Thorough cleaning of equipment between running gluten and gluten-free products.
- Using separate utensils and tools when handling gluten-free foods.
- Following detailed protocols for safely switching between gluten and gluten-free production.
- Testing surfaces for gluten residue throughout the production facility.
- Testing final products to verify no detectable gluten before packaging.
Any batches that test positive for gluten are discarded. Extensive controls like these help reassure gluten-free consumers that products are safe.
What level of gluten is considered gluten-free?
For a food product to be labeled “gluten-free” in the United States, it must contain less than 20 parts per million (ppm) of gluten. This threshold was determined by the FDA to be a safe level that should not cause issues for the majority of gluten-sensitive individuals if consumed. Some celiacs remain symptomatic at intakes below 20 ppm, but this limit protects most people.
Should celiacs consume gluten-free labeled products?
This is a point of debate within the celiac disease community. Some individuals with celiac disease choose to avoid products labeled “gluten-free” due to the risk of cross-contamination and potential to contain traces of gluten. They instead opt for foods that are naturally gluten-free with minimal processing such as produce, meat, dairy, legumes, nuts, etc. However, many celiacs are able to safely consume foods labeled “gluten-free” as long as they are produced by a trusted brand with robust safety practices in place.
What about oats in icings?
Some icings may contain oats or oat fiber. Oats themselves do not contain gluten, but they are often cross-contaminated with wheat, barley or rye during growing and processing. Many celiacs need to avoid oats unless they are certified gluten-free oats that have been specially produced and processed to avoid contamination. Check the specific brand of oats or oat fiber used in any icing to assess the gluten-free status.
Conclusion
Most Betty Crocker icings are gluten-free, but a few varieties contain wheat flour. Celiacs and anyone following a gluten-free diet should read labels carefully, double check gluten-free status directly with manufacturers, and be aware of potential cross-contamination risks. There are many other gluten-free icing options to safely decorate baked goods. With the proper precautions, people who are gluten-free can still enjoy beautifully decorated cakes and cookies.
