Baking powder is a raising agent that is commonly used in cake-making and causes pancakes, waffles, breads, and cakes to rise. This product is aluminium-free.
How to Use:
Usually, you should mix all of the dry ingredients with the baking powder and only then add the liquid. That keeps the baking powder from reacting until the end of the mixing process. Many recipes tell you to mix only briefly, which minimizes the escape of the gas from the batter. It is also important to get your cake mixture into the oven quickly once the ‘wet’ ingredients have been added to the ‘dry’ ingredients. Usually the ratio of baking powder to flour is 1 to 2 teaspoons of baking powder for 1 cup of flour (or 5 to 10 grams of baking powder for 140 grams of flour).
You can also make self-raising flour from plain flour using baking powder. For every cup of plain flour add 2 teaspoons of baking powder and mix well.
Bicarbonate of Soda, Cream of Tartar & Organic Rice Flour <1%