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Baking Soda

Appears in
The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

  • About

Baking soda, sodium bicarbonate, reacts with acids to produce carbon dioxide—doing what yeast does, but non-biologically. Baking soda can be used on its own if a batter contains enough acid to precipitate the chemical reaction. Buttermilk, lemon juice, chocolate, light and dark brown sugar, and molasses can all provide the acid component to make a soda-leavened batter rise.

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