I have been told to drink a 1/2 teaspone of baking soda with a cup of warm water for my stomach. Also was told not to use any Baking Soda like Armen Hammer because of the Aluminum in it. I use a lots of your products and love them. If I understand correctly you're Baking Soda is free of any chemicals. Thank you for your help. Inge
[…] recipe. Leavening could be pretty simple—simply use one other leavening agent, like a mixture of vinegar and baking soda. However for construction, you’ll want one thing that serves as glue—that typically means […]
Can Baking soda or Powder be added to bread or pizza dough?
How do you get the soft and subtle dough?
Hi Marc - Baking Soda and Baking Powder are not typically used in pizza dough recipes. Instead, pizza dough is leavened with yeast, like many bread recipes. The kneading and rising creates gluten development which is how you get a soft and supple dough. Here's our favorite recipe:
Perfect Pizza Crust
I like that Bob's Red Mill Baking powder comes in a plastic bag rather than a card board box. The card board boxes get soggy when it gets humid in the summer time. The card board boxes also usually hang open exposed to the air. You cut the box open with a knife and it often pops open when it sits in the cabinet.
Hi, I have come across a recipe that calls for baking soda in Chocolate fudge recipe. What's the role of baking soda here ?
Hi Ramaa - baking soda is used in some fudge recipes to create a firmer texture. The baking soda reacts with the acid in the chocolate, altering the pH.
I have been trying a recipe for a hot pot breakfast cake, but it doesn’t rise like it should. A friend mentioned using Xanthan Gum, which I have purchased. I see now that the recipe does call for 1/2 teaspoon baking soda. Should I substitute the same or add it along with the baking soda; and if so, in what amount? It calls for 1/2 cup coconut flour; but I am substituting 1/2 cup almond flour. Would that make any difference in the cake not rising?
Hi Pam - Xanthan Gum is not a substitute for Baking Soda. In gluten free baking, Xanthan Gum is used as a binder, mimicking the gluten protein found in wheat products. You can read more about it here: Xanthan Gum
Coconut Flour and Almond Flour are not the same and will behave differently in a recipe. Coconut Flour is lower in fat and has a much greater ability to absorb liquid. That substitution is likely the reason your recipe is not rising.
I came across a tomato soup recipe recently that calls for baking soda. Based on this (very helpful) article, I assume it’s purpose is to counter the acid in all the tomatoes. Does that make the soup better for digestion or change the consistency of the soup? (It does have orange juice and cream, as well.) I’m just curious because I’ve seen this a few times in other cooking, (not baking recipes, like sauces). I’ve never understood why I’m adding it! Are there other reason one would add it to recipes that are not baked? Would I notice a difference if I skipped it? Thanks in advance.
P.S. I really enjoyed the recent CBS Sunday Morning piece. So inspiring but makes me wish I still lived in Portland to stock up at the charming mill/store there. Bob is one in a million!
I'm not familiar with it's use in sauces, but it is often used in cooking beans - it cuts down on the cooking time. Some say it makes them creamier and lessens the "gas" effect. I have also seen it used in cooking other grains, such as polenta.
Just turned 74 yesterday. God has promised me to 120. I need to stay up to date with ongoing nutrition info.
Thank you, Mary Jane
Good for you darling, my mother's name is Mary Jane too and her BD is in 3 days
Can you tell me how well Bob's Red Mill baking soda is activated by heat rather than by moisture? For example, I read that Rumford's low sodium version while being double acting is mainly activated by heat, rather than moisture, but I can't find info on how Bob's Red Mill baking soda measures up.
I've been told to use a heat-activated baking soda in a GF sourdough bread recipe, but am struggling to find much info on heat activation.