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gluten-free Baking Soda & Powder?

doodle

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doodle Rookie
doodle
Posted

I am getting conflicting advice about the use of "ordinary" baking soda and baking powder.

Some of my customers say they use plain old regular off the shelf for both of these ingredients and some say they have to use special gluten-free baking soda & powder.

What are your preferred brands and components of each?

BTW, remember I'm in Canada eh? :lol:

thanks, doodle

PS.- riceguy that was a great post about the flour info. just what I needed to confirm my existing research

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RiceGuy Collaborator
RiceGuy
Posted

I'm sure there are some brands which are more prone to CC than others, though I've not read anything suggesting to avoid any particular brands. Then there are individuals who can't tolerate the corn starch, so they get one of the others, made with potato starch or something.

Here's my experience with baking powder:

https://www.celiac.com/gluten-free/index.php?showtopic=45154

BTW, watch for updates on the flour info, I'm hoping in about a week or so.

doodle Rookie
doodle
Posted
  • Author
Here's my experience with baking powder:

https://www.celiac.com/gluten-free/index.php?showtopic=45154

BTW, watch for updates on the flour info, I'm hoping in about a week or so.

Thanks RiceGuy. As always a great help for the semi-informed like me.

I do have & use the (50 lb bag :D ) gluten free baking powder but I have to check a few issues you mentioned in your above linked post.

It was the baking soda that I was actually more concerned with b/c I was not aware that there was such a thing.

I was hoping to see if anyone had had any bad experiences with off the shelf baking soda so I would know if I had to keep searching or not.

doodle

RiceGuy Collaborator
RiceGuy
Posted

While I've never heard of gluten in baking soda, I did find that using baking soda whenever there was any bean flour in the recipe, caused some sort of chemical reaction. The dough would almost immediately begin to give off a foul smell, like the bean flour had instantly gone terribly rancid. And the taste...forget about it! I believe it behaved essentially like what chemists would refer to as an oxidizer. Anyway, I would like to think that all baking soda is sodium bicarbonate, but then again, I have a hard time accepting that all brands would do that to bean flour.

One of these days, I'll try Arm & Hammer and see if it does the same thing.

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