Baking powder is a leavening (raising) agent that is used to add volume and lighten baked goods such as cakes. It helps to provide a fluffy sponge by a chemical reaction that happens during baking.
Baking powder is a combination of an alkali, an acid, bicarbonate of soda and cream of tartar along with a touch of cornflour to absorb the moisture. It is activated when it is combined with liquid such as when making a cake. A chemical reaction takes place and carbon dioxide is produced causing bubbles which helps the mixture to expand thus creating a light and air-y sponge for example.
It is because of the chemical reaction that it is important when preparing a cake mixture, to place the mixture into the oven as soon as you can after combining both the wet and dry ingredients.
When baking powder expires it can still be used as a cleaning product but cannot be used for baking as the leavening agent will not work as well.
Ways to use gluten free baking powder
- Add during cake making for gluten free creations
- Blend with a little water to make a paste to clean stainless steel surfaces
- Use a gentle scourer for cleaning surfaces
- Use as a floor cleaner for hard surfaces such as vinyl
Note: Baking powder should be stored in a cool, dry environment away from any liquid.