I added 1/4
tsp baking powder per cup of juice.
Not exact matches
My
baking powder is 1.3 carbs
per tsp but that is still in range to what the recipe says.
70
per cent cocoa solids), finely chopped for the cake: 1 1/2 cups all - purpose flour 1 1/2
tsp baking soda 1/2
tsp fine sea salt 1 1/2
tsp instant espresso
powder 3/4 cup unsweetened cocoa
powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6 tbsp coconut oil 1 1/2
tsp apple cider vinegar or white wine vinegar 1 tbsp edible rose petals 1 tbsp chopped pistachios 1 x 8 - inch round springform cake pan
All my other
baking books consider 1
tsp of
baking soda to be between 5 and 6 grams, and
baking powder to be between 4 and 5 grams
per teaspoon.
'' 125 g (1⁄2 cup) egg whites» 1⁄4
tsp baking powder» 1 heaped
tsp of chia seeds» 1 scoop vanilla protein
powder (less than 2 g carbs
per serve preferred)
In the two methods you explain, you say,» (4
tsp gluten - free
baking powder + 4 tbsp apple cider vinegar
per recipe of 10 buns).»
Or you can use 4
tsp gluten - free
baking powder + 4 tbsp apple cider vinegar
per recipe of 10 buns.
Highland Hinnie, I think you're right, it needs 1
tsp of
baking powder per sponge.
I can reconstitute the egg whites in water (2
tsp powder w / 2 tbsp water
per egg) and whip them for protein angel food cakes, meringues, homemade protein bars, to add extra protein to shakes,
baked goods, etc..