Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

A Better Baking Powder

RiceGuy

Recommended Posts

RiceGuy Collaborator
RiceGuy
Posted

Hi all.

I recently found it practically impossible to get quick-breads, biscuits, etc to rise properly, as discussed in Open Original Shared Link. Though the company insists they didn't change the formula for their baking powder, it's the only thing I can figure might have changed. And while Rumford's didn't ever work as well as I had wished, it sure beat the more recent results.

Anyway, I was therefore on a quest for a better baking powder. I reasoned that if only the CO2 gas was released in the oven, it would work. Rumford's produces the reaction on contact with water, and this seems to be too soon, at least for gluten-free baking. After much digging, and some queries with the Rep at Clabber Girl Corp (makers of Rumford), I concluded that all along I've been using the wrong baking powder. Rumford's product is based on monocalcium phosphate, but a more ideal baking powder would be one based on sodium acid pyrophosphate. Such a product requires heat to get the reaction, thus there wouldn't be all the wasted CO2 during mixing. Obviously, the wet ingredients should not be warm.

Thankfully, there is such a baking powder, which also happens to have non-GMO cornstarch as does the Rumford product. To my surprise, the brand is Bob's Red Mill! Though they don't claim non-GMO cornstarch, it turns out to be anyway. It also has a small amount of monocalcium phosphate, which is why they call it double-acting. I don't see any reason why we'd need any leavening before the dough goes in the oven, so maybe it's a marketing thing. I was unable to find any such baking powder without cornstarch, and buying pure sodium acid pyrophosphate isn't practical unless you can afford a 50lb bag.

Using Bob's baking powder, I got great results immediately. Never has it been so easy to get gluten-free stuff to rise. I'm sure this will also solve the gooey pancake issue. It should work well for dumplings too. This is one Bob's Red Mill product I definitely recommend!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

Thanks for the research and report back. I use Rumford because it's non-aluminum. Is the Bob's non-aluminum as well?

RiceGuy Collaborator
RiceGuy
Posted
  • Author
Thanks for the research and report back. I use Rumford because it's non-aluminum. Is the Bob's non-aluminum as well?

Yes, Bob's is non-aluminum too! Thanks, I forgot to mention that.

Cheri A Contributor
Cheri A
Posted

Very interesting! I read your other thread, but didn't have any helpful advice to help you. I'm glad that you found something to work for you! Maybe I'll pick some up and do a trial myself.

JennyC Enthusiast
JennyC
Posted

Hmm...interesting. I thought all baking powder was the same. :rolleyes: I use Clabber Girl, maybe I should try BRM.

RiceGuy Collaborator
RiceGuy
Posted
  • Author
Very interesting! I read your other thread, but didn't have any helpful advice to help you. I'm glad that you found something to work for you! Maybe I'll pick some up and do a trial myself.

Yeah, it really does work great. I just made a muffin tonight, and it rose like never before! Truly light and fluffy. If it had been Rumford, it would have either not risen, or there'd be a big air pocket inside, with goo at the bottom.

I'm already finding that my recipes work like they should. I don't have to overcompensate, or rush to get it mixed and into the oven. I haven't noticed any funny taste from it either.

I'm sure you'll get noticeably better results as well!

RiceGuy Collaborator
RiceGuy
Posted
  • Author
Hmm...interesting. I thought all baking powder was the same. :rolleyes: I use Clabber Girl, maybe I should try BRM.

Doesn't Clabber Girl baking powder have aluminum?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


AndreaB Contributor
AndreaB
Posted

I will definately keep this in mind......Thanks! :D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to melthebell's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Persistent isolated high DGP-IGG in child despite gluten-free diet

      Welcome to the celiac.com community, @melthebell! I certainly would have a biopsy repeated as it has been 5 years since the first one. You mentioned he was scheduled for an endoscopy but make sure a biopsy is also done. It's possible he, like you are, is a "silent" celiac where the damage to the intestinal mucosa happens very slowly and can take years...
    2. melthebell
      - melthebell posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Persistent isolated high DGP-IGG in child despite gluten-free diet

      Hello community; it's nice to have found you. I am a 42 year old biopsy confirmed celiac. I have had it since I was 18. Well managed on a gluten free diet. No idea if I have the gene (presume I do) as never tested. Diagnosed as was anaemic and had a high celiac market (can't recall which), and a positive biopsy. Asymptomatic. Given this, I regularly...
    3. trents
      - trents commented on Scott Adams's article in Winter 2026 Issue
      4

      Why Celiac Diagnosis Still Takes Years—and How to Change That

      @par18, I don't totally disagree with what you say in theory. But like many things in life, one size doesn't fit all. While a formal diagnosis of celiac disease or NCGS is certainly not essential since, in the big picture of things, eliminating gluten is the antidote to either, there are some other considerations that give importance to seeking a formal diagnosis...
    4. Jmartes71
      - Jmartes71 replied to Known1's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      What would you do - neighbor brought gluten-free pizza from Papa Murphy's

      Domino's and Mountain Mike also has glutenfree pizza.However the issue is the cross contamination. Not worth a few minutes of yum yums i n the taste buds with a painful explosion later.
    5. par18
      - par18 commented on Scott Adams's article in Winter 2026 Issue
      4

      Why Celiac Diagnosis Still Takes Years—and How to Change That

      Withholding the treatment (strict gluten-free diet) until the very end to me is the biggest obstacle to getting more people "identified" with gluten intolerance/Celiac. The strict gluten-free diet in my opinion is both the effective treatment and also a valuable diagnostic tool. My personal advice would be to go on a properly administered gluten-free diet...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,498
    • Most Online (within 30 mins)
      7,748
    genliu
    Newest Member
    genliu
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Persistent isolated high DGP-IGG in child despite gluten-free diet

      By trents · Posted

      Welcome to the celiac.com community, @melthebell! I certainly would have a biopsy repeated as it has been 5 years since the first one. You mentioned he was scheduled for an endoscopy but make sure a biopsy is also done. It's possible he, like you are, is a "silent" celiac where the damage to the intestinal mucosa happens very slowly and can take years to manifest to the point of being detectable and where symptoms are minimal or absent. At 10 years old, his immune system may not be mature enough het to trigger the usual IGA responses that the IGA celiac tests are designed to detect.  I would also have genetic testing done to confirm that he has or doesn't have the potential to develop celiac disease. The genetic profile can also offer insight into the type of celiac disease a person will develop if they ever convert from latent to active. Take a look at table 2 under the section "Types of Celiac Disease" in the article found in this link: https://pmc.ncbi.nlm.nih.gov/articles/PMC9980758/  Genetic testing is available from 3rd party labs. I think you just have to send in a cheek swab sample.
    • melthebell
      Persistent isolated high DGP-IGG in child despite gluten-free diet

      By melthebell · Posted

      Hello community; it's nice to have found you. I am a 42 year old biopsy confirmed celiac. I have had it since I was 18. Well managed on a gluten free diet. No idea if I have the gene (presume I do) as never tested. Diagnosed as was anaemic and had a high celiac market (can't recall which), and a positive biopsy. Asymptomatic. Given this, I regularly test my two children. My eldest is the child in question. First tested at age 5 due to slight anaemia. Everything negative except for a slightly high DGP IGG (slightly elevated at 25). Not IGA deficient. Did a biopsy with a pediatric gastro, was negative. Next test at age 8. Everything once again negative, high DGP IGG at 116 U/ml this time. Living in a country now with no celiac knowledge so decided to whack him on a gluten-free diet and see how he goes. Next test at age 9 after a year on gluten-free diet. Everything once again negative, high DGP IGG at 174 U/ml this time! On a gluten-free diet. Final test was a week ago at age 10, on continued gluten-free diet. Once again a positive DGP IGG, this time over 250 U/ml. On a gluten-free diet. what the heck is going on with my kid? We have seen a pediatric gastro via telehealth, who was equally puzzled and suggested doing a gluten challenge and an endoscopy, which we have schedule for end of April. Kid is otherwise fine. Energetic and growing well. No significant gastrointestinal symptoms. Has anyone encountered something like this before?
    • Jmartes71
      What would you do - neighbor brought gluten-free pizza from Papa Murphy's

      By Jmartes71 · Posted

      Domino's and Mountain Mike also has glutenfree pizza.However the issue is the cross contamination. Not worth a few minutes of yum yums i n the taste buds with a painful explosion later.
    • Scott Adams
      Reverse Osmosis (RO) Water

      By Scott Adams · Posted

      I don't recall seeing "many people here recommending RO water," but reverse osmosis (RO) water is water that has been purified by forcing it through a very fine membrane that removes dissolved salts, heavy metals, fluoride, nitrates, PFAS, and many other contaminants. It is one of the most thorough household filtration methods available and can be especially beneficial in areas with well water or known contamination concerns. While RO systems also remove beneficial minerals like calcium and magnesium and may produce slightly “flat”-tasting water, most dietary minerals come from food rather than drinking water, so this is not usually a health concern for most people. Overall, RO water is very clean and safe to drink, and it can be a smart option where water quality is questionable, though it may not be necessary in areas with well-tested municipal water.
    • Scott Adams
      What would you do - neighbor brought gluten-free pizza from Papa Murphy's

      By Scott Adams · Posted

      With the wide availability of frozen prepared gluten-free pizzas, for example DiGiorno's, it's probably best to avoid the risk of eating pizza in restaurants that also make regular pizza.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.