Here's what's actually in the raising agent.
prevented me from sending a post-party alert; it’s “naturally gluten-free,” they say, though some versions can have gluten-containing ingredients in them.To stop that combination from getting damp and foaming into oblivion before you can use it, though,If that’s corn starch, potato starch, or in my brand’s case, rice flour, you’re in the clear.use gluten-containing starches like wheat starch, but that should be visible on the ingredients list.
This is good news, because a lot of gluten-free recipesWhen you develop gluten in batters or doughs, it sort of acts like the skin of a balloon, trapping any air that rises in the oven.What’s the difference between baking powder and baking soda? to rise. But baking powder, which has an acid built-in in the form of cream of tartare, only needs liquid to rise.You can substitute one for the other, but you need to make sure you add an acid if you’re putting baking soda in a recipe that asked for baking powder.
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