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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 almost 3 years ago
7 answers 1520 views
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added almost 3 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

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added almost 3 years ago

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

Scan0004
added almost 3 years ago

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

Chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added almost 3 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.

Waffle3
added almost 3 years ago

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

Junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 3 years ago

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