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Is All Baking Powder Gluten Free?


jackay

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jackay Enthusiast

I want to make a gluten free chocolate zucchini cake for my granddaughter's birthday. This will be the first birthday treat that I will be able to eat in a very long time. My recipe calls for baking powder and baking soda. I know Arm & Hammer baking soda is gluten free. What about baking powder? Do I have to buy an expensive one that states it is gluten free on the package?

Thanks in advance for any response I get.


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kareng Grand Master

Calumet baking powder should be gluten-free. Its made by Kraft and they will list any gluten (& my can doesn't mention any allergens). Its the one with the dark red can with the Native American picture on it.

jackay Enthusiast

Calumet baking powder should be gluten-free. Its made by Kraft and they will list any gluten (& my can doesn't mention any allergens). Its the one with the dark red can with the Native American picture on it.

Thanks! I didn't know it was made by Kraft. I've used it in the past but don't have any right now so wasn't able to check the contents.

I'm so excited about making this cake! The recipe I have calls for a tube or bundt pan so I know my little pan is going to be too small. I bought a new muffin pan for 12 so I can make those and freeze them.

sa1937 Community Regular

Clabber Girl is also gluten free (says so on the label)

irish daveyboy Community Regular

My recipe calls for baking powder and baking soda. I know Arm & Hammer baking soda is gluten free. What about baking powder? Do I have to buy an expensive one that states it is gluten free on the package?

Thanks in advance for any response I get.

Make your own gluten-free baking Powder.

2 parts cream of tartar

1 part baking soda

1 part starch (corn, tapioca etc) to keep it from 'clumping'

keep in a clean screwtop jar.

Best Regards,

David

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    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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