Gluten Free Baking Powder

Gluten-free baking powder is a leavening agent used in baking. It is a mixture of a carbonate or bicarbonate (like baking soda), an acid salt (like cream of tartar or sodium aluminum sulfate), and a filler (like cornstarch or rice flour) to prevent clumping. The acid and base react when wet and/or heated to produce carbon dioxide gas, which makes baked goods rise.

Manufacturers add gluten-free baking powder to provide leavening, making cakes, cookies, muffins, and other baked goods light and fluffy. It is a common ingredient in gluten-free baking to ensure a similar texture to conventional baked goods that use wheat flour.

Gluten-free baking powder is generally recognized as safe (GRAS) by the FDA when used as intended. The U.S. National Academies of Sciences, Engineering, and Medicine have not established a tolerable upper intake level for baking powder ingredients. JECFA has evaluated some of the individual components of baking powder, such as sodium bicarbonate and tartaric acid, and established acceptable daily intakes. Evidence does not suggest adverse health effects from typical dietary intake.