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Baking Soda, Baking Powder, Etc.

dionnek

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dionnek Enthusiast
dionnek
Posted

Can you tell when baking soda/powder and corn starch are bad? I've had some that have been opened for awhile, but they aren't past the dates on the can/box. Just wondering if that's what was wrong with my cookies :)

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mamaw Community Regular
mamaw
Posted

I keep my corn starch in the fridge. If the dates were good I think they should be okay,

GlutenFreeGirlie Rookie
GlutenFreeGirlie
Posted

I am not sure how to tell if Baking Soda or Baking Powder have gone bad- other than having your baked good not rise. Your cookies might be flat if they were over mixed or if the dough sat too long. Sometimes leaving can react early, which would cause a flat cookie. To avoid this, try mixing the cookie dough until just combined and placing unused dough in the fridge until you need it. This is just a guess as to what happened with your cookies. If the baking soda/ baking powder is within the dates, it should be fine.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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