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Gluten-Free
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Zero Carb
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Vegan
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Vegetarian
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Sugar-Free
Bob's Red Mill Baking Powder, Gluten Free, 14 oz
$11.30
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Product Details
Double-acting baking powder made with monocalcium phosphate and sodium acid pyrophosphate instead of aluminum-based leavening agents, so there's no metallic aftertaste in finished baked goods.
Works in two stages, releasing lift first when mixed into wet ingredients and again once it hits oven heat, for a reliable rise in biscuits, cakes, muffins, and quick breads. Tested and confirmed gluten-free in a dedicated facility and packaged in a resealable 14 oz pouch. Made in a facility that also processes tree nuts and soy.
Ingredients
Nutrition Information
| Serving size | 1/4 tsp (1g) |
|---|---|
| Calories | 0 |
| Total Fat | 0g (0% DV) |
| Saturated Fat | 0g (0% DV) |
| Trans Fat | 0g |
| Cholesterol | 0mg (0% DV) |
| Sodium | 160mg (7% DV) |
| Total Carbohydrate | 0g (0% DV) |
| Dietary Fiber | 0g (0% DV) |
| Total Sugars | 0g |
| Includes Added Sugars | 0g (0% DV) |
| Protein | 0g |
| Vitamin D | 0mcg (0% DV) |
| Calcium | 7mg (0% DV) |
| Iron | 0mg (0% DV) |
| Potassium | 0mg (0% DV) |
Directions & Storage
Bob's Red Mill Baking Powder, Gluten Free, ...
$11.30
Questions About This Product
The things people actually want to know before they cook with it.
How can I tell if my baking powder is still active?
Stir 1/2 teaspoon into 2 tablespoons of warm water. It should bubble and foam within a few seconds. If it barely fizzes, it has lost strength and your batter will come out flat, so replace it rather than trying to compensate with a larger amount.
Can I use baking soda instead, or the other way around?
They are not interchangeable one for one. To replace 1 teaspoon of baking powder, combine 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon cornstarch. Going the other direction, it takes about 3 teaspoons of baking powder to stand in for 1 teaspoon of baking soda. Baking soda on its own also needs an acidic ingredient in the recipe to react with, where baking powder brings its own acid.
How much should I use per cup of flour?
Follow the recipe, but for a reference point, homemade self-rising flour is 1 cup of flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. That is the normal range for most quick breads and biscuits. Adding more than a recipe calls for does not buy you more lift; over-leavened batters tend to rise fast and then sink.
How much is actually in the 14 oz bag?
A teaspoon of baking powder weighs about 4 grams, so 14 oz comes to roughly 99 teaspoons, or about 33 tablespoons. That is a lot of batches. This size makes sense if you bake most weeks; if you bake a few times a year, a smaller container will get used up before it weakens.
Can I use baking powder in place of yeast?
No. Baking powder does its work in minutes and is spent by the time a bake finishes, which is why it suits biscuits, muffins, pancakes and quick breads that go straight from the bowl to the oven. Yeast works over hours and is what a sandwich loaf, dinner rolls or pizza dough need. Neither one substitutes for the other.
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