Baking powder in the prepper's pantry

Baking powder without aluminum
Baking powder by Clabbor Girl
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prepping article on baking powder has been archived by* Get to Know Your Baking
Powder! Baking powder is a staple in the prepper's pantry for many reasons and you'll want to stock up on it, but
before you do learn a little about the different kinds of baking powder. Not all baking powder was created equally...
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Baking no yeast breads
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.

What's better ~ baking soda or baking powder?
It's sometimes a conundrum about which to use. Say with cookie
making which may require one or the other or even both.  So
what's the difference between the two? The difference between
baking powder and baking soda is in how it reacts to your baking.
Baking powder puffs up your recipe making it lighter and fluffier,
while baking soda spreads it out more evenly.

  • Baking powder makes foods fluffier. A leavening agent,
    baking powder consists of a combination of baking soda,
    cream of tartar, and a moisture absorber. Some baking
    powders have aluminum. Look for the aluminum-free kind like
    that from Bob's Red Mill. Baking powder quickly helps dough
    rise, which is just one reason why it's useful for preppers.
    Stock up on baking powder, but don't mix it up with baking
    soda in your recipes!

  • Baking soda spreads out. Baking soda is pure sodium
    bicarbonate and a natural alkaline ingredient. It's the opposite
    of acidic. Ingredients such as brown sugar, buttermilk, honey,
    lemon juice, molasses, sour cream or yogurt will activate
    baking soda.

Is baking soda or baking power better for cookies?
Be careful when you read the recipe for chocolate chip cookies as
some chocolate chip cookie recipes call for baking powder, while
others for baking soda, and even then there are some exceptions!

Do you like your chocolate chip cookies chewy and flat?

  • Baking soda. Not cookie recipes call for baking soda, but
    chocolate chip cookies usually do. In chocolate chip cookies
    the baking soda and brown sugar react to give you the perfect
    texture. At least that's the ingredient the famous Toll House
    cookie calls for.

  • Baking powder. Baking powder.

  • Both baking soda and baking powder. Tollhouse has an
    exception to their famous chocolate chip cookie recipe. On the
    package of chocolate chips their  oatmeal cookie recipe
    includes 1/2 teaspoon baking powder and 1/2 teaspoon baking

Tips for baking with baking powder:

  • Add baking powder with other dry ingredients. Always mixe
    your baking powder with the dry ingredients before adding
    liquid because it reacts immediately when moistened.

  • Don't let your batter sit. Once you mix your batter, place it in
    the oven immediately or you risk.

  • Store in a cool, dry place. Don't believe that baking soda will
    last longer in the refrigerator, because it won't.

  • How to Make your own baking powder. Did you know 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...
Baking powder is extremely useful to preppers from baked
confections to Asian cuisine, so stock up. Be sure to store your
baking powder in an airtight container and in a cool, dry place.

More prepping articles....

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intended to diagnose, treat, cure or prevent any disease. For any health or dietary matter, always
consult your physician. This information is intended for your general knowledge only and is not a
substitute for professional medical advice or treatment for specific medical conditions. Never
disregard or delay in seeking medical advice when available. As a reminder, these statements
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Baking powder in the prepper's pantry
Rumford baking powder
Calumet Baking Powder
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.

#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.

#5: Baking powder is for Asian-inspired cooking.
Baking powder is a common ingredient in Asian cooking. Baking
powder is ideal for making crispy
Asian chicken wings, Chinese
cashew chicken as well as classic Chinese steamed buns. As well,
you'll find baking powder is an ingredient for tempura breading on
chicken, shrimp and vegetables.

Make sure you have enough Baking Powder
Take stock of baking powder to ensure you have plenty on hand.
The stuff is invaluable for your "from scratch" baking and cooking,
which may be necessary following a financial collapse. It's one of
the most basic items of your prepper's pantry, next to baking
soda and flour.
Baking Powder
Bulk up on the right kind of baking powder

Always have baking powder in the prepper's pantry!
Baking powder is a staple in the prepper's pantry for many
reasons and you'll want to stock up on it, but before you do learn
a little about the different kinds of baking powder. Not all baking
powder was created equally.

The particular mix of ingredients in your baking powder will help
doughs and batters rise and it will increase volume or lighten the
texture of your food. It's good to have baking powder on hand for
no yeast breads, baking biscuits, cakes and scones, and
for Asian cooking as well. Before you stock up, though, be sure
you have the right kind of baking powder...

Get to Know Your Baking Powder!
Stock up on the best baking powder, so you'll have the lightest
and fluffiest pancakes, biscuits and cakes ~ and you'll not run out
when you need it most. Make sure your baking powder is
aluminum free and double acting. Get baking powder in your
larder, but get the right kind with these tips below...

What's in baking powder?
All baking powder contains baking soda; however, the other
ingredients are slightly different depending on the brand.
Ingredients of baking powder are listed in order of percentage
amount, with the ingredient of the largest proportion listed first.
For example, Rumford baking powder has mostly monocalcium
phosphate listing it as the first ingredient and this is much more
than Bob's Redmill who lists it as the last ingredient. The main
ingredient of Clabbor Girl baking powder is cornstarch. Who knew?

Pay some mind to the ingredients because the baking powder you
choose is only as good as the ingredients it contains.

Get to know the ingredients of your favorite baking powder:

  • Bob's Redmill baking powder contains just four ingredients ~
    sodium acid pyrophosphate, baking soda (sodium
    bicarbonate), cornstarch and monocalcium phosphate.
    Thankfully that last ingredient is at the bottom of the list.
    Monocalcium phosphate is an inorganic compound, but it's a
    necessary ingredient of a fast acting baking powder and it's
    a safe ingredient.

  • Calumet baking powder contains five ingredients, though the
    advertising claims they have baking soda, cream of tartar,
    and a moisture absorber the actual ingredients are: baking
    soda, cornstarch, sodium aluminum sulfate, calcium sulfate
    and monocalcium phosphate. You don't want sulfates and
    you want minimum phosphates in your baking powder.

  • Clabber Girl baking powder also contains fiour ingredients ~
    cornstarch, bicarbonate of soda, sodium aluminium sulfate,
    and monocalcium phosphate. Unfortunately, this classic
    baking soda has a dangerous ingredient: aluminum.

  • Rumford baking powder contains just three ingredients ~
    monocalcium phosphate, baking soda (sodium bicarbonate),
    and cornstarch made from non-genetically modified
    cornstarch. Known for its dependable results, Rumford's
    double acting formula provides a 60% release of gas in the
    mixing stage and the balance of the leavening action occurs
    during cooking.

So what are these ingredients of baking powder?
Baking powder is a combination of the ingredients below, so
choose carefully what you want to put into your body.

  • Baking soda. Baking soda is for leavening and is a
    completely natural substance known as nahcolite. It's part of
    the natural mineral natron.

  • Calcium sulfate. Calcium sounds good, but generally you'll
    want to avoid sulfates.

  • Monocalcium phosphate. Monocalcium phosphate is an
    inorganic compound that's a leavening agent that helps
    baked goods rise. You'll find it's the main ingredient of
    Calumet baking powder. It's also an ingredient of fertilizer.

  • Sodium Aluminum sulfate. Sodium Aluminum sulfate is for
    leavening. Steer clear of any baking powder with aluminum,
    and avoid all sulfates. Calumet baking powder with the
    iconic Native American headress on the packaging
    unfortunately has this unsavory ingredient. What's more,
    Clabber Girl baking powder another of the oldest American
    food brands still in use, unfortunately also includes sodium
    Aluminum sulfate.

  • Sodium acid pyrophosphate. Sodium acid pyrophosphate is
    the ingredient responsible for the "double acting" part of
    baking powder. Unfortunately it's

  • Cornstarch. Cornstarch, is a starch made from corn and about 88% of corn
    on the market is genetically modified.Most corn is genetically
    modified, so it's important to look for a baking powder with
    a NON-GMO cornstarch. Bob's Redmill passes the test with
    cornstarch that's NON-GMO.

What's the best baking powder?
For the best baking powder money can buy, look to Bob's Redmill.
Bob's Redmill is the leavening agent perfect for raising breads,
cakes, cookies and more. You'll get light, delicious quick breads
and pastries every time. "This ain't your mother's baking powder!"
says one top reviewer on Amazon.

Bob's Redmill baking powder is different for many reasons:

  • It's gluten free. Say what? Isn't all baking powder gluten
    free? Not all baking powder is gluten free. You may not
    realize that baking powder, a leavening agent, consists of a
    combination of ingredients, mostly baking soda, cream of
    tartar and a moisture absorber. Cream of tarter is a dry,
    powdery, acidic byproduct of fermenting grapes into wine, so
    it's gluten free (it contains no grains that have gluten). It's
    the moisture absorber that may have some gluten in it, also
    some brands of baking powder are packed and produced in a
    mill that handles wheat, gluten and other allergens. Bob's
    Redmill baking powder is gluten free.

  • There's no aluminum. This go-to leavener is made with no-
    aluminum-added acids. Bob's Redmill baking powder reacts
    to moisture and heat to make your dough or batter rise
    without the bitter metallic aftertaste. Toss out the
    aluminum-sulfate based powders in your cupboard and get
    Bob's Redmill.

  • It's double-acting. Have you ever wondered what is double
    acting baking powder? Double-acting baking powder rises
    without heat first and then with heat while it's baking. This
    will virtually guarantee that you'll have the lightest and
    fluffiest biscuits, cakes and pancakes.

Why stock baking powder 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.

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

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.
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