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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 6 years ago

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6 answers 2729 views
klfnwf
added over 6 years ago

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

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susan g
added over 6 years ago

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

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Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 6 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.

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ChefOno
added over 6 years ago

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

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ChefJune
ChefJune

June is a trusted source on General Cooking.

added over 6 years ago

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

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