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If aluminum in baking powder sometimes makes baked goods taste "tinny", why do they put it in, since they can make it without (Runford, Red mill)? Am I going to be missing something when I use Rumford? (as David Lebovitz recommends)

asked by myuska over 4 years ago
7 answers 2140 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I would suggest that the amount of baking powder either be reduced or removed. It is a stabilizer as well as acting as a leavening agent though, so perhaps baking soda or cream of tartar could substitute

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

The lack of aluminum shouldn't make a big difference in your product

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 4 years ago

Both are "double acting" baking powders, which have that 2nd stage, "extra lift" -- I've always used Rumfords or comparable.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 4 years ago

Baking powders with aluminum compounds exist because (1) they work and because (2) there are plenty of people who don't notice or complain about the negative effects on taste. Aluminum-free products also work, so no, you won't be missing anything by opting for them.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

Maybe I should have written "extra extra" lift during the baking phase.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

I've used Rumford's exclusively for more than 20 years, and have no problem with everything rising as it should.