When it comes to gluten-free baking, it's important to carefully read labels to ensure that the ingredients are safe for consumption. Look for products that are specifically labeled as "gluten-free" to avoid any potential cross-contamination.

Some common substitutions for gluten-containing ingredients in baking include:

• Using almond flour or coconut flour instead of wheat flour
• Using xanthan gum or guar gum to replace the binding properties of gluten
• Using gluten-free oats instead of regular oats

It's also essential to be aware of hidden sources of gluten, such as malt flavoring, soy sauce, and certain food additives.

For further information and references, you can refer to reputable sources such as the Celiac Disease Foundation or the Gluten Intolerance Group, which provide comprehensive guides and resources for gluten-free baking.