Gluten Free Baking Powder
Serving Size 5 g - Servings per kg: 200
|
Average Quantity Per Serving |
Average Quantity Per 100 g |
|
|---|---|---|
| Energy | 5 kJ | 145 kJ |
| Protein | <1 g | <1 g |
| - gluten | *ND | *ND |
| Fat, total | <1 g | <1 g |
| - saturated | 0 g | 0 g |
| Carbohydrate | <1 g | 7.8 g |
| - sugars | 0 g | 0 g |
| Sodium | 1058 mg | 21150 mg |
| *ND - Not Detected |
Raising Agents (450, 500), White Rice Flour.
Product Origin
50175
Gluten Free Baking Powder
$1.39/100g
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This gluten free Baking Powder is a ready to use aluminium-free raising agent combining mineral salts and rice flour.
It can take the place of a bicarb soda and cream of tartar mixture in baking recipes. You can also use baking powder to convert plain flour when a recipe needs Self Raising flour.
When baking powder is combined with wet ingredients it produces carbon-dioxide gas, giving the lift to pancake and waffle batters or cake, muffin, pudding and biscuit mixes.
How to Use:
Most recipes require 1-2 teaspoons (approx. 5-10 grams) of baking powder to 1 cup (approx. 130 grams) of flour. For a recipe that calls for Self-Raising flour, add 1 teaspoon of baking powder to 110 grams of plain flour. It is best to mix all the dry ingredients thoroughly with the baking powder before adding the wet ingredients. Limit the amount of stirring once the liquid is added, to prevent the raising gases of the baking powder from escaping the mixture.
Because Baking Powder starts to react in recipes as soon as moisture is added, be sure to cook the batter mixture immediately.
Storage:
Store in an airtight container in a cool (<15oC), dry place away from direct sunlight. Refrigeration is recommended in warm climates.
Shelf Life:
Up to 12 months when stored as above. See Best Before date.
Images for illustrative purposes only.
