Baking powder

Baking powder is notable for gluten. Clear on histamine, tyramine, salicylate, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel and oxalates.

Baking powder contains only low levels of gluten. Baking powder is bicarbonate plus an acid salt plus a starch to keep it dry, and that starch is usually maize but occasionally wheat. It is the third ingredient, not the raising agents, that decides. What a label may promise is set by regulation and not by a recipe: 828/2014 allows "gluten-free" at or below 20 mg/kg, sets the conditions oats must meet, and admits wheat-derived ingredients in a gluten-free food provided the finished product stays under that ceiling. It measures nothing — it says what a food must meet to carry the claim, which is exactly what a food name cannot tell you. Amounts vary by brand and recipe, so always check the label of the exact product.