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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 3 years ago
7 answers 1892 views
added over 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

added over 3 years ago

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

added over 3 years ago

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


Chris is a trusted source on General Cooking

added over 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.

added over 3 years ago

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


June is a trusted source on General Cooking.

added over 3 years ago

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