Natural Baking Powder
A very popular natural leavening agent used in baking. It is gluten-free and aluminium-free & contains bicarbonate of soda (Baking Soda), cream of tartar & organic rice flour.
Due to the way the chemicals react in baking powder (see below) it is important that once you add the liquid to it from your recipe, you get it in the oven ASAP.
A bit of Baking Powder History….
Originally baking powder was made from baking soda (sodium bicarbonate) and creme of tartar (tatric acid), like ours is. For the chemists in the kitchen out there, the baking soda is alkaline and the creme of tartar is acidic. When the two are combined and liquid is added a chemical reaction happens, carbon dioxide is made and the product will rise (i.e. acts as a leavening agent). Quite a simple process really. However as creme of tartar is quite costly, so the food manufacturing business took it upon themselves to find cheaper, alternative acids to creme of tartar. This is when aluminium based acid products were investigated and used as alternatives or in addition to traditional baking powder. The aluminium based acids react with baking soda when heated above 50 degrees celcius, and the leavening starts to happen.
How to make make self-raising flour from plain flour using baking powder? For every cup of plain flour add 2 teaspoons of baking powder and mix well.
Ingredients: Cream of tarter (potassium bitartrate), sodium bicarbonate, organic white rice flour
Serving Size: 5g
Av per 100g
Energy (kj): 748
Protein (g): 0.2
Carbohydrate (g): 42.4
Sugars (g): 0
Fat Total (g): 0
Fat Saturated (g): 0
Sodium (mg): 8771
Fibre (g): 15.4