If you can't find this locally, you can make your own from
plain baking soda with this tutorial.
Some powdered oxygen bleach in your hot water wash can help wash out lingering detergent, as can a scoop of
plain baking soda.
Some people have also reported success using just
plain baking soda
Not exact matches
192g all purpose flour 301.5 g granulated sugar 128g unsweetened cocoa powder 1.5 tsp
baking soda 1.5 tsp
baking powder 1 tsp salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces
plain Greek yogurt 4 US fluid ounces canola oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3 g semi-sweet chocolate
Ingredients 3 eggs 3/4 cup sour milk 3/4 cup
plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp
baking powder 1/2 tsp
baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon
baking soda 1/2 teaspoon of
baking powder 1 cup of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
2 ripe bananas 1/3 cup of vanilla, lemon or
plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons
baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
for the cake: 2 cups all purpose flour 1 teaspoon
baking soda 1/2 teaspoon
baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup
plain almond milk
2 Tbsp + 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp
baking powder 1/2 tsp salt 1/4 tsp
baking soda 1/8 tsp freshly ground black pepper 1 c fat - free
plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
1 cup vanilla (or
plain) brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup of coconut milk (from the carton) 1/4 cup applesauce 2 teaspoons
baking powder 1 teaspoons
baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup of chopped macadamia nuts (also added after)
2 cups (280 grams) yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2 teaspoons
baking powder 1 teaspoon
baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4 cups (300 ml) milk, whole is best here 1 cup (240 grams) sour cream (full - fat
plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs
1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp
baking powder 1 tsp
baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat
plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar
Whole Wheat Maple Muffins 1/3 cup milk (lowfat or skim) 1 cup
plain yogurt * 1 large egg 1/2 cup maple syrup 2 cups whole wheat pastry flour 1 1/2 tsp
baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup berries (optional)
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon
baking powder 1 teaspoon
baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g)
plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g
plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of
soda 1 tsp
baking powder 3 tbsp Greek yoghurt.
1 1/2 cups mashed ripe banana 1 cup packed brown sugar, divided 6 tablespoons butter, melted and divided 1/4 cup dark rum, divided 1 teaspoon vanilla extract 1/3 cup
plain fat - free Greek yogurt 2 large eggs 1 1/2 cups all - purpose flour 1/4 cup ground flaxseed 3/4 teaspoon
baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice cooking spray 1/3 cup powdered sugar
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g)
plain (all - purpose) flour 1 1/2 teaspoons
baking powder 1 teaspoon bicarbonate of (
baking)
soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon
baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup
plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl
baking powder 1 tsp
baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened
plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
1 1/2 cups all - purpose flour 1/2 cup granulated sugar 1 teaspoon
baking powder 1 teaspoon
baking soda 1/4 teaspoon salt 3/4 cup
plain soymilk 1/3 cup canola or vegetable oil 1 teaspoon vanilla extract 1 cup frozen strawberries, thawed and sliced
1 cup whole wheat flour 2 teaspoons
baking soda 1 teaspoon kosher salt 3 cups quick oats 2 sticks butter 3 cups brown sugar 2 tablespoons molasses 1 1/2 cups all - natural chunky peanut butter (I prefer the kind without any added sugar) 3 eggs 1 cup semi sweet chocolate chips 1 cup shredded coconut 1 cup
plain M&M s
3 eggs 150g caster sugar 250g
plain flour 1/4 teaspoon bicarbonate of
soda 1/2 teaspoon
baking powder A pinch of salt 75g pistachios, chopped 65g dried cranberries
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon
baking powder 1/2 teaspoon
baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or
plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond milk
Ingredients 250g
plain flour 75g ground almonds 2 tsp ground ginger 1 1/2 tsp ground cinnamon pinch of ground cloves pinch of ground nutmeg 2 tsp cocoa powder 1 tsp
baking powder 1/2 tsp bicarbonate of
soda 200g honey 75g butter 150g
plain chocolate Method 1.
1 cup 2 % Greek yogurt,
plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons
baking powder 1/2 teaspoon
baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g
plain yoghurt 2 tsp
baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for frying
Cake: 2 2/3 cups all - purpose flour 1/3 cup cornstarch 1/2 teaspoon
baking powder 1/2 teaspoon
baking soda 1 teaspoon Kosher or sea salt 1 1/2 cups granulated sugar 2 tablespoons lemon zest 1 cup unsalted butter, softened to room temperature 4 large eggs, room temperature 8 ounces
plain yogurt (nonfat is fine) 1/4 cup fresh lemon juice 1 tablespoon real vanilla extract 2 teaspoons lemon extract (optional)
3 cups of heaping shredded zucchini 1 cup of unsweetened applesauce 1/2 cup
plain or vanilla Greek yogurt 3 eggs 2 teaspoons of vanilla extract 1 tablespoon honey (I used raw) 1/3 cup of sugar 1.5 cups of whole wheat flour 1.5 cups of all - purpose flour 1/4 cup of flaxseed meal 3 teaspoons of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon
baking soda 1/4 teaspoon
baking powder 1 ripe banana 1 teaspoon salt
Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I use dark brown) 2 cups
plain flour, sifted 1 teaspoon
baking powder 1 pinch salt 1⁄2 cup cold butter, roughly chopped 1 teaspoon
baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
1 1/2 cups unbleached all - purpose flour or white whole wheat flour (I always use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon
baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (
plain or unsweetened) 1 teaspoon pure vanilla extract
250 ml Murphy's Irish Stout 250g butter (I always use salted) 75g cocoa powder 400g caster sugar 145 ml Buttermilk 2 large eggs 1 tablespoon vanilla extract 275g
plain flour 2 tsp bicarbonate of
soda 0.5 tsp
baking powder
FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons
baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon
baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's organic) 2/3 cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply Organic 1 cup non dairy milk Westsoy, Organic, Unsweetened
Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)
For the chocolate buttermilk cake 2 cups
plain flour 2 cups white sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4 cup + 1 tbsp vegetable oil 1/4 cup cocoa 1 cup water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp
baking soda 1/2 cup buttermilk
Whole Wheat Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon
baking powder 2 teaspoons ground cinnamon 1/2 teaspoon
baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat
plain yogurt 3/4 cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans
220g unsalted butter (1 cup, 2 sticks) 1 cup brown sugar 1/2 cup white sugar 2 eggs 1 tsp vanilla 2 1/4 cups
plain flour 1 tsp
baking soda 2 tsp salt 1 packet of Tim Tams (11 biscuits)
Red Velvet Cupcakes Easy Recipe Recipe & Image: Rajshri Food Ingredients: For the batter: 1 cup
plain flour 200 gm of condensed milk 1 tbsp coco powder 2 tbsp red food coloring 3/4 cup buttermilk 1/2 tbsp milk powder 1/2 tbsp powdered sugar 1/2 tsp
baking powder 1/2 tsp
soda -LSB-...]
For some reason we didn't have
plain flour in the house so I used 1 cup oat flour and 1 cup self raising and omitted the
baking soda and powder.
My mom
bakes cakes with these
sodas too instead of
plain soda water.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons
baking powder 2 teaspoons
baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute
plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch of whole sea salt half a teaspoon
baking soda 80 ml almond milk,
plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado
1-1/2 cups flour * 1/2 cup whole wheat flour * 1 tablespoon
baking powder 1 teaspoon
baking soda 1/2 teaspoon salt 2 tablespoons sugar 1/4 cup cold butter Grated rind of 1 lemon 1 tablespoon lavender flowers 1 cup
plain yogurt
2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon
baking powder 1 teaspoon
baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk
plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
For the cake: 9 ounces (2 cups) all - purpose flour; more for the pan 1 teaspoon
baking powder 1/2 teaspoon
baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup
plain, low - fat yogurt 1/2 cup fresh cranberries, chopped
Ingredients 150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch of whole sea salt half a teaspoon
baking soda 80 ml almond milk,
plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]
1 cup flax seed meal 1 cup vanilla whey protein powder 3/4 teaspoon
baking soda 1 tablespoon Splenda granular (or 1 1/2 packets if you buy Splenda that way) 1/2 teaspoon salt 1/4 cup oat flour 1 teaspoon cinnamon 1 cup
plain yogurt 2 eggs
1 2/3 cups whole wheat flour 2/3 cup old - fashioned rolled oats 2 tablespoons sugar 1 1/4 teaspoons
baking powder 1/4 teaspoon
baking soda 1/4 teaspoon salt 1 cup
plain yogurt 1 cup milk 4 tablespoons unsalted butter, melted 2 large eggs 1 cup (or more) blueberries
4 eggs, at room temperature 1 c of granulated sugar 3/4 c of Chobani
plain non fat yogurt 2 ripe bananas 2 c of all purpose flour, unbleached 1 c of whole wheat flour 1.5 tsp of
baking powder 1.5 tsp of
baking soda 2 tsp of ground cinnamon 1 tsp of salt 1 medium zucchini, shredded 1/2 c of chopped walnuts 1/2 c of chocolate chips (optional)
Pin It Ingredients: Sponge 130g fresh raspberries 30g golden caster sugar 1 teaspoon cormflour 350g
plain gluten free flour blend (I used blend A from this post) 80g ground almonds 1 tablespoon GF
baking powder 1 teaspoon bicarbonate of
soda... Continue Reading →
biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2 teaspoon
baking soda 1 teaspoon sea salt 2 tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup
plain plant milk 1 teaspoon apple cider vinegar
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup
plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon
baking soda 1 teaspoon
baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes