Objective: This study is aimed to compare nutrient labels of gluten-free and gluten-containing biscuits and crackers and to analyze the total fat content of these products. Material and Methods: The study was completed with 42 samples, including 26 biscuits (13 gluten-free, 13 gluten-containing) and 16 crackers (8 gluten-free, 8 gluten-containing) types purchased from 2 major market chains in Ankara. The total fat amount of samples prepared by the protocol was determined using the Behr Labor-TechnikE6 device, which performs hot extraction according to the Randall method. Results: As a result of the analysis, the mean fat amount was determined 15.3±5.8 g/100 g in gluten-containing biscuits and 19.8±8.9 g/100 g in gluten-free biscuits (p>0.05). The mean value of the fat amount was found 16.3±7.5 g/100 g in gluten-containing crackers and 13.4±8.4 g/100 g in gluten-free crackers (p>0.05). When the nutrient label information of the products was examined, the price and energy value were higher in gluten-free biscuits than in gluten-containing biscuits. In contrast, the protein value was lower (p<0.05). The price was higher in gluten-free crackers than gluten-containing crackers, but the protein and added sugar values were lower (p<0.05). Besides, there was no statistically significant difference between the amount of fat on the products' label and the total amount of fat determined (p>0.05). Conclusion: The total fat amount of gluten-containing and gluten-free biscuits and crackers sold in supermarkets is similar. However, gluten-free products contain more energy and lower protein compared to gluten-containing products. Additionally, the price of gluten-free products is significantly higher.