In my recent journey trying to get rid of yeast and BV (and the resulting stomach upset from antibiotics), my homeopath recommended 1/2
teaspoon of baking soda in water daily.
If any irritation occurs (heartburn, stomach ache, heaviness, nausea), you can take baking soda in water to neutralise the excess acidity (1/2
teaspoon of baking soda in 250mls of warm water), but sip it only long enough to alleviate the symptoms.
Add one
teaspoon of baking soda in this and mix well.
Day 7: Vernon took 3
teaspoons of baking soda in water with 1 teaspoon of molasses for his first dose.
Not exact matches
In a bowl, combine 2 2/3 cup flour, 2
teaspoons each
of baking soda and
baking powder, 1 1/2
teaspoon cinnamon, 1/8
teaspoon ground cloves, 1
teaspoon salt and 1/2
teaspoon nutmeg.
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)
In a bowl, sift together 2 1/2 cups
of cake flour, 2
teaspoons of baking powder and 1/2
teaspoon each
of cinnamon, nutmeg, fine salt and
baking soda.
(I used 1.5 cups
of whole almonds, 2 tablespoons coconut flour, 1/4 cup
of whole flaxseeds, 1/4
teaspoon salt, 1.5
teaspoons baking soda, 5 large eggs, 1/4 cup coconut oil, 2 packets
of stevia, and 1 tablespoon
of apple cider vinegar
in the Magic Loaf Pan.)
In the bowl
of a food processor add the whole wheat flour, flour,
baking soda and 2
teaspoons cinnamon.
For canned chickpeas, simply drain and pat the chickpeas dry then stir
in 1 1/2
teaspoons of baking soda for every 2 cups
of water.
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1
teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack
in the middle
of the oven and preheat to 180 °C / 350 °F.
1 to 2 - inch segment
of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1 cup granulated or raw sugar 2 - inch segment
of cinnamon stick (optional) 1/4
teaspoon coarse or flaky sea salt (optional, but ooh, it's good here) 1/4
teaspoon baking soda dissolved
in 2
teaspoons water
Off the top
of my head, I would start by adjusting the
baking soda and powder quantities
in the recipe by 1/2
teaspoon.
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan
baking mix (I use Bisquick) 1
teaspoon baking powder 1
teaspoon ground cumin 1
teaspoon garlic powder 1
teaspoon dried oregano 1/2
teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1
teaspoon Adobo sauce from can
of chilies
in Adobo 1/3 cup non-dairy milk 1
teaspoon apple cider vinegar 1/2
teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
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)
Add
in 2
teaspoons of pumpkin spice, 1/2
teaspoon of baking soda, 1/2
teaspoon of baking powder, and 1
teaspoon of salt.
* If you don't have Dutch - processed cocoa powder, try adding the very smallest pinch (less than 1/8
teaspoon)
of baking soda to natural cocoa powder to neutralize the acid
in the natural variety
of cocoa powder.
In a large bowl, combine cornmeal, sorghum flour, brown sugar, potato starch,
baking powder, 1
teaspoon salt, xanthan gum,
baking soda and a generous amount
of pepper.
Combine flour,
baking powder, cinnamon,
baking soda, nutmeg and 1
teaspoon of the salt
in a medium bowl whisk until well blended; set aside.
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2
teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3
teaspoon baking soda pinch
of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together
in a bowl then move to two mugs or ramekins.
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)
In this recipe, substitute 2
teaspoons baking powder for the cream
of tartar and
baking soda.
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed with 3 tablespoons
of water & let to sit for 3 mins) 1
teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending
in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1/3 cup
of vegan, dark chocolate chips
Pull the dough out
of the fridge, measure
in the 1/2
teaspoon of baking soda, and stir so it's completely incorporated.
CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup
of oatmeal and grind it
in a blender) 2
teaspoons baking soda 3/4
teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2
teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut
Next, sprinkle
in 1 3/4 cups rolled oats, 1/4 cup cocoa powder, 2
teaspoons baking powder, 1
teaspoon baking soda, a couple pinches
of kosher salt, and a good splash
of either almond or vanilla extract.
** If you can not find cream
of tartar you can substitute 2
teaspoon of baking powder
in place
of cream
of tartar and
baking soda.
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 soda.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4
teaspoon baking soda ⅜
teaspoon cream
of tartar 1/4
teaspoon salt extra sucanant * To dry roast sunflower seeds
bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1
teaspoon baking soda 1
teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece
of fresh ginger, grated a bunch
of snow peas, sliced or cut
in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4
teaspoon sesame oil
I use lemon juice instead
of apple cider vinegar or just skip it, 1 extra
teaspoon baking powder instead
of baking soda and 1 extra tablespoon coconut oil instead
of vegetable oil, and
bake for 30 minutes
in the middle
of the oven.
In a large bowl, whisk together the flour,
baking powder,
baking soda, salt, 1
teaspoon of cinnamon, allspice, and nutmeg.
1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste
of salted butter
in all my
baked goods) 1 cup sugar 3 large eggs at room temperature 3/4
teaspoon pure vanilla extract 1/2
teaspoons pure almond extract 1 1/2 cups flour 1/2
teaspoon baking powder 1/4
teaspoon baking soda 1/8 (1/4 if using unsalted butter)
teaspoon kosher salt 1/2 cup buttermilk 7 ounces sweetened, shredded coconut
In a blender or food processor, combine 1/4 cup
of coconut flour, one tablespoon
of ground flaxseed, one egg, three egg whites, 1/4 cup
of unsweetened almond milk and 1/2
teaspoon baking soda.
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2
teaspoons baking soda 1
teaspoon salt (optional) 2
teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1
teaspoon vanilla 2 cups shredded zucchini (squeeze out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed
in juice, drained (I used tidbits for chunkier pieces)
From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened Dutch process cocoa 1
teaspoon baking soda 1/4
teaspoon baking powder 1/4
teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2
teaspoons vanilla extract Set two racks
in the middle
of the oven.
2 cups flour
of choice (NOTE: I use half spelt and half organic AP flour) 1/8
teaspoon baking soda 1
teaspoon salt 2
teaspoon baking powder 3/4 cup peanut butter powder 1 egg 1 cup milk 1/3 cup warm water 1/4 cup honey 1/4 cup brown sugar 1/4 cup chopped nuts
of choice 1/2 cup dried fruits
of choice, chopped fine or pulsed
in food processor
I've used
baking powder and
baking soda combo, 1
teaspoon of each,
in similar recipes.
In a medium bowl, whisk together the flours, 1
teaspoon of the matcha tea, the
baking soda, cinnamon, salt, allspice and pepper, and set aside.
Also, decrease the amount
of baking powder or
soda in your recipes by 15 % to 25 % (one - eighth to one quarter
teaspoon per
teaspoon specified
in the recipe) at 5,000 feet, and by 25 % or more at 7,000.
scant 1 cup (7 oz / 2oo g) dried chickpeas, soaked overnight
in water to cover, drained and rinsed 2 garlic cloves 1 small onion, chopped 1 tablespoon chopped fresh cilantro (coriander) 1 tablespoon chopped fresh parsley 1 tablespoon ground cumin 1/2
teaspoon pepper 1/2
teaspoon salt 1
teaspoon dried mint 1
teaspoon ground coriander 1/2
teaspoon baking soda (bicarbonate
of soda) corn oil, for frying
If you are cooking your chickpeas from the dried form, CI notes that adding 1/4
teaspoon of baking soda per cup
of dried chickpeas
in 2 quarts
of cooking water tenderizes the chickpeas and their skins.
In a separate large bowl whisk together the flour, cornmeal, sugar,
baking powder,
baking soda, and remaining 1/2
teaspoon of salt.
Put 1/8
teaspoon baking soda in the bottom
of a glass measuring cup.
1/2 cup
of gluten free oatmeal (blend down to a flour with 6 - 8 pulses) 1/4 cup
of oatmeal left
in tact 1/4 cup
of arrowroot flour or starch 1/2
teaspoon baking soda 1/2
teaspoon salt 1 large dark (3.5 oz), vegan chocolate bar, roughly chopped
I've also had such bad luck with
baking soda (
in other recipes) that I instead used 1
teaspoon of baking powder.
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description
in the body
of this post above) * 1
teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4
teaspoon kosher salt (I used fine sea salt instead) * 3⁄4
teaspoon baking powder * 1⁄2
teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1
teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
Stir
in 1/2
teaspoon of Back to Organic Rosemary French Grey sea salt, 1/4
teaspoon of baking soda, and 1/2
teaspoon of fresh chopped Rosemary, if using.
1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup coconut oil (
in liquid form) 1 cup warm water 2
teaspoons pure vanilla extract 1
teaspoon apple cider vinegar For the whipped cream: 1 cup chilled heavy whipping cream 1
teaspoon pure vanilla extract For the topping: 3 cups berries / fruit
of your choice (I used a combo
of blackberries, raspberries, strawberries and cherries)
Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz
of cookies, processed
in a food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2
teaspoon salt 1/4
teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2
teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4
teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1
teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2
teaspoon vanilla Preheat oven to 350 degrees F.