I was copying the recipe for the blueberry cake and had a question... in the ingredients
it calls for baking powder... in the instructions it says baking soda... which one is it???:) thanks so much.
Sylvie: If a recipe
calls for baking powder / soda, is it «grain free»?
The flax - free recipe
calls for baking POWDER.
If a recipe
calls for both baking powder and baking soda, you'll need to follow the recipe to get the proper balance of acid and alkaline.
If the recipe
calls for both baking powder and baking soda, either will work, but it's best to stick to what the recipe calls for to get ideal results.
Question though, the recipe
calls for baking powder, but the directions say to add baking soda.
The recipe doesn't call for baking soda —
it calls for baking powder.
*** Does your recipe
call for baking powder?
Because the original recipe for Silk Cake Flours Vanilla Pound Cake does not
call for baking powder in the recipe.
Because it is neutral and does not react with baking soda, it must be used in recipes
calling for baking powder, unless there are other acidic ingredients in sufficient quantities in the recipe.
I planned to make cupcakes, but when I read the recipe before starting, I noticed right away that the directions
call for both baking powder AND baking soda.
In recipes
calling for baking powder there must be an acidic ingredient used in sufficient quantities.
This recipe doesn't have any real acids, though, so I wonder if the recipe means to
call for baking powder?
when ever your baking banana bread, cake, or muffins USE BUTTERMILK you have to activate the baking powder, if it doesn't
call for both baking powder and baking soda most banana baking recipe's call for baking soda....
*** Does your recipe
call for baking powder?
Not exact matches
, the recipe
calls for baking soda and
baking powder in addition to eggs), you can replace the eggs with silken soft tofu.
The other day I was making pancakes and the recipe
called for both
baking soda and
powder.
If a recipe uses eggs simply to add moisture (and not as a leavening agent, i.e., the recipe
calls for baking soda and
baking powder in addition to eggs), you can replace the eggs with silken soft tofu.
To help your items rise, just be sure not to leave out the
baking powder your recipe
calls for.
Perfect
for baking, this buttermilk
powder makes it easy to have buttermilk on hand whenever a recipe
calls for it.
So this recipe
calling for 1.5 tsp of
baking soda is like putting two TABLESPOONS of
baking powder into this little tiny loaf, which is a crazy amount.
The recipe
calls for quinoa flour, cacao
powder,
baking powder, avocado, vanilla extract, honey, protein
powder, milk, egg white, stevia goji berries and vegan chocolate chips.
They
call for grass - fed vanilla whey protein
powder, almond butter, raw honey, eggs, salt, and
baking soda.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon
baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes
calls for Preheat the oven to 180 °C / 350 °F.
I.e., Ina's Double Chocolate layer cake
calls for cocoa,
baking soda,
baking powder and buttermilk.
Ina's recipe
calls for cocoa
powder and
baking soda and
baking powder.
The natural fermentation in the yogurt acts as an acid... just what your
baking soda needed to pair up with Just a note as well, whenever you see a recipe that
calls for both b -
powder & b - soda, the extra soda is to allow
for more of a spread in the rise.
I made one that
called for 2 tsp of
baking powder, and they were way too thick and puffy!
So, since this recipe
calls for 1/2 teaspoon of
baking powder, use 1/8 teaspoon of
baking soda plus 3/4 teaspoon of lemon juice or vinegar.
I use them interchangeably
for all my GF
baking projects and whenever a recipe
calls for flour, everything from cookies and cakes to breads and biscuits.If you are converting a recipe to gluten - free, use 120 grams of the flour blend
for each 1 cup flour
called for in the recipe plus 1/4 tsp xanthan gum or 1/2 tsp psyllium husk
powder.
I do have a question, since this contains
baking powder do you adjust the amount of
baking powder called for in recipes?
Recipes that use
baking powder will likely rise regardless of tweaking, but not as well; it's best to stick to the cocoa that a recipe
calls for.
We recommend using this Gluten - Free
Baking Mix in recipes that call for it as it already has a number of ingredients added to it (like xanthan gum, baking powder, and salt), some of which aren't necessary in p
Baking Mix in recipes that
call for it as it already has a number of ingredients added to it (like xanthan gum,
baking powder, and salt), some of which aren't necessary in p
baking powder, and salt), some of which aren't necessary in pastry.
Another trick that I use with gluten - free
baking which also has issues with rising is to use more yeast and more
baking powder than the recipe
calls for.
Your recipe is
calling for «
baking powder».
The recipe
calls for ground almonds,
baking powder, cinnamon, ground cloves, nutmeg, salt, walnuts, raisins or tart cherries, pumpkin puree, eggs, almond milk, maple syrup or honey and vanilla extract.
But I got lured in by the fact that this recipe
called for non-standard ingredients like vanilla bean and coconut oil, and I already had both of them on hand; I've come a long way from the days when I had to check to see if I had
baking powder before I made anything.
2 1/2 cups whole wheat pastry flour (original recipe
calls for regular whole wheat flour or white whole wheat) 1/2 cup bread flour 2 1/2 teaspoon
baking powder 1/2 teaspoon
baking powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3/4 cup buttermilk 1 large egg 3 Tablespoons honey
the original recipe at inside a black apple
calls for 4 TEAspoons of
baking powder but your recipe says «4 Tablespoons
baking powder.»
So, I have one question... this recipe
calls for 1 tbsp of
baking powder... that seems a bit excessive.
I just made yourr carrot banana bread recipe, the recipe
called for ginger but didn't say fresh or
powdered so I grated fresh, also the recipe saod to mix the flour,
baking powder and things togethwr but said to sift them all together and I wasn't sure if you meany sift the coconut and nuts too so I jist miced everything together without sifting, if it doesn't rise as high I will know
for next time
The original recipe
called for baking soda so I left it in when I added the
baking powder and from what I can tell, these cookies are just right.
For the baking powder, all you have to do is replace the three teaspoons called for in the recipe with two teaspoons of cream of tartar and one teaspoon of baking so
For the
baking powder, all you have to do is replace the three teaspoons
called for in the recipe with two teaspoons of cream of tartar and one teaspoon of baking so
for in the recipe with two teaspoons of cream of tartar and one teaspoon of
baking soda.
Fall
baking should be sweet, but more and more recipes are
calling for savory spices like pepper and Chinese 5 - spice
powder.
I just happen to have my Mom's 1941 Fanny Farmer book and I looked up the Brownie recipe, which
calls for brown sugar (instead of white) and does not list any
baking powder or any leavening agent.
Does this recipe really
call for ONE TABLESPOON of
Baking Powder?
Also, I don't know how much
baking powder and xanthan gum are in the mix proportionally, so wouldn't know how to tell you to adjust the
called for leavening and xan.
Most recipes
call for a 1/3 this amount of
baking soda /
powder, do you think it would come out right if I adjusted it that way next time?
Hi Debbie,
For recipes that specifically call for «self - rising flour», the typical rule of thumb is to add 1 1/2 Teaspoons of Baking Powder plus 1/4 Teaspoon of Salt per Cup of Flo
For recipes that specifically
call for «self - rising flour», the typical rule of thumb is to add 1 1/2 Teaspoons of Baking Powder plus 1/4 Teaspoon of Salt per Cup of Flo
for «self - rising flour», the typical rule of thumb is to add 1 1/2 Teaspoons of
Baking Powder plus 1/4 Teaspoon of Salt per Cup of Flour.
While it doesn't help your
baked goods rise, an extra teaspoon of
baking powder or
baking soda (whatever your recipe
calls for) will help.