Prepping with baking powder

Baking powder without aluminum
Baking powder by Clabbor Girl
------------------------------------------------- Revised 04/15/18
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Above, Thomas Joseph shares his tips on how to substitute baking powder
for baking soda and vice versa. He’ll also discuss how the two work to leaven
your baked goods.

#3: Baking Powder is ideal for making biscuits.
It's not so difficult to make bread without yeast, but first you
need to know your options and biscuits are one of them. We've
assembled the best recipes for preppers of
No Yeast Breads to
savor including biscuits made with baking powder.

Pretty much all you need to do is mix with water and that will
activate your baking powder so you can
make tasty biscuits.
Baking powder has "sodium bicarbonate" mixed with other
ingredients, such as corn starch (a drying agent) or cream of
tartar (an acidifying agent). Baking powder releases carbon
dioxide when exposed to moisture and heat, causing dough and
batters to rise making them ideal for biscuits and cakes.

#4: Baking powder has a long shelf life.
Generally baking powder has a long shelf life, but you will find
baking powder loses its effectiveness if exposed to heat or
moisture. That's why it's important to store your baking powder in
a dry, cool and dark place ~ you may also want to repackage it.

Look for organic baking powder!
Pay close attention to the ingredients of baking powder, which
may contain two unsavory ingredients, namely aluminum or corn
starch:


  • Cornstarch: Cornstarch, is a starch made from corn and
    about 88% of corn on the market is genetically modified.

  • Bob's Red Mill Baking Powder. A good brand of baking
    powder is Bob's Red Mill Baking Powder. and you can stock
    up at Amazon for a great price. It comes in a plastic bag and
    you'll need to transfer it to a glass jar. Bob's Red Mill baking
    powder contains deposits of mineralized sodium bicarbonate.
    Made in a process that uses no chemicals, it's aluminum
    free. Bobs Red Mill Baking powder keeps best in the
    refrigerator. Bob' Red Mill Baking Powder is made without
    aluminum! In fact, it's one of the few aluminum-free, non-
    GMO baking powders on the market.

    NOTE: Baking powder comes in two forms: single acting
    powders and double acting.

How to Make your own baking powder
You can make your own baking powder. The secret is mixing
baking soda with cream of tartar and cornstarch. In a pinch, you
can
make your own baking powder. Save this recipe for inclusion
in your personal survival manual.

Happy endings...
Stock up on baking powder, but don't mix it up with
baking soda
in your recipes! Be sure to store your baking powder in an airtight
container and in a cool, dry place.

Related articles...
  • Baking soda uses in prepping. In the back corner of your
    refrigerator rests a mighty box, possibly with the logo of an
    arm and hammer. Humble, yet strong, this natural salt is a
    powerhouse, and it is especially important to preppers. Both
    baking soda and baking powder have a happy place on the
    supply shelf and pantry of the prepared prepper.

Baking soda goes well beyond its use as a leavening product for
baking no yeast breads.

More prepping articles....

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Baking no yeast breads
Stock up on baking powder
Prepping with baking powder
Learn the many uses preppers have for baking soda

Prepping with baking powder.
You'll find plenty of baking powder stockpiled in the prepper's
pantry for making
no yeast breads, biscuits and cakes. Stock up
on baking powder and here are more good reasons why...

Baking Powder in the Prepper's Pantry
A leavening agent, baking powder consists of a combination of
baking soda, cream of tartar, and a moisture absorber.

Why is baking powder a staple in the prepper's pantry?

#1: Baking powder quickly helps dough rise!
Baking powder is quick acting, meaning it helps you quickly make
your breads, biscuits and cakes rise, unlike yeast which requires
extra time, and unlike baking soda which requires another
ingredient to activate the leavening process.

Baking soda and baking powder work differently. Baking powder
requires another ingredient to make the leavening process
activate, while baking powder already has acidic compound, such
as cream of tartar. Baking powder does not need any substance
for the leavening process. On the other hand, baking soda has no
leavening power of its own and requires molasses, lemon juice
yogurt or buttermilk to make batter rise.

You may notice the words "Double acting" on baking powder.
Double acting means that it becomes active in two ways: heat
and moisture. Baking powder releases carbon dioxide when it's
exposed to moisture and heat. Warm water makes it extremely  
active and bubbles and this is what causes doughs and batters to
rise. Baking powder is ideal for cakes because you don't need an
ingredient to activate the leavening.

A
classic white cake using baking powder just needs flour and a
few other ingredients. Below is a cake made from baking soda
which requires an active ingredient to make it rise:
Above is a cake recipe from the Great Depression. It requires baking soda
(not baking powder) to make it rise. Vinegar is the active ingredient for the
baking soda to make the cake rise.

How did pioneers make their dough rise?
Pioneers used "saleratus," which is a sodium or potassium
bicarbonate leavening agent. Both saleratus and baking soda
have no leavening power ~ they require molasses, yogurt or
buttermilk to make batter rise.

Pioneers packed around two pounds of saleratus* (a leavening
product equivalent to baking soda) for their six-month journey
along the Oregon trail. Pioneers used baking soda not only as
leavening agent for baking, but also for tonics to cure various
ailments. They baked bread, biscuits, rolls, cakes, cornbread,
Johnny cakes, waffles, pie crusts, cookies and crackers, puddings,
soufflés, and so much more.

Baking soda has only "Bicarbonate Of Soda," which is a leavening
agent. When baking soda mixes with acidic ingredients like honey
or buttermilk, the chemical reaction is carbon dioxide. The micro
bubbles expand under heat, which causes cookies to rise. When
you use baking soda, bake immediately after mixing the
ingredients because the reaction happens immediately.

#2: Baking powder is versatile.
During the Great Depression eggs, milk and butter were luxuries
but the traditional ingredients of cakes. Back then if you ran out
of an ingredient, you would "make do without." From this notion
came a new recipe: Depression cakes! To make Depression
cakes,  you would replace eggs with baking powder in the recipe.
It's good to have both baking soda and baking powder in your
prepper's pantry. If you find you don't have baking powder, here's
how you can use baking powder instead.
Baking powder by provident pantry