Is Arm And Hammer Baking Soda Gluten Free?Danica Rojero
Baking soda is a highly versatile item, that can be used as a leavening agent, for cleaning, and even as a deodorizer. But how can you tell if your baking soda is gluten-free?
Arm and Hammer baking soda is certified GF, so you can feel confident that you’re baking with a non-gluten-containing alternative.
What’s more, the company has also been very proactive in ensuring their products are safe to use by people who have celiac disease or other food allergies: they’ve gone through extensive testing of all ingredients before adding them into any product line.
Baking powder gluten free advantages
If you want to make sure your baked goods don’t end up tasting like cardboard, then it might be time to consider switching out your regular old baking powder for Arm & Hammer Baking Powder.
It contains no wheat flour at all! This means there will be absolutely zero cross contamination when using this ingredient instead of traditional baking powder.
What’s more, Arm & Hammer Baking Powders contain an enzyme called amylase which helps break down starches into sugars, making them easier to digest.
This makes these powders perfect for anyone looking to avoid gluten but still enjoy delicious treats.
How do I know my baking powder/baking soda is gluten free?
If it says “GF” on the label, then you’ll want to make sure that there aren’t any wheat flour listed among its main ingredients.
In addition, many brands will list an ingredient called xanthan gum on the packaging; this is often added to help stabilize baked goods when using baking powders and bakers’ yeast. Xanthan gum is derived from corn starch, which contains trace amounts of gluten.
So while these additives may not contain actual wheat flour, they still need to be considered carefully when making breads, cakes, cookies, etc., especially if someone else might eat those foods.
Do I need to worry about using xanthan gum?
Xanthan gum isn’t harmful per serving, but some people find that it causes digestive issues like gas and bloating after eating certain types of foods. If you notice yourself having trouble digesting foods containing xanthan gum, try cutting back on it until you figure out what triggers your symptoms.
What about cornstarch? Is it safe to bake with?
Cornstarch is another common additive found in most commercial baking mixes. It helps keep dough soft and supple during mixing, but does not add much flavor to baked goods.
Cornstarch itself isn’t harmful, but some people find that eating too much of it causes stomach upset. If you suspect that you might be sensitive to cornstarch, try cutting back on your intake until you determine whether or not you react to it.
Are there any alternatives to flour when making breads?
Yes! There are plenty of great options available to replace traditional flours. Here are just a few examples:
A natural plant root that works well as a thickening agent. You can substitute 1 cup arrowroot for each 2 cups regular white flour in recipes calling for both.
- Coconut Flour
This type of flour comes from dried coconut meat, and adds moisture and texture to baked goods.
Oats have been used by humans since ancient times because of their high protein content. They’re also naturally sweetened, so adding oats to your favorite muffin recipe could give it extra sweetness without needing additional sugar.
- Quinoa Flour
Quinoa has become increasingly popular over recent years due to its versatility and nutritional value.
Can I substitute rice flour for wheat flour?
Rice flour is made from ground brown rice grains, and is naturally low in protein. Because of this, it doesn’t work quite as well at replacing wheat flour in baked goods.
However, it makes a nice change of pace if you’d prefer something different. You should always check labels to ensure that no wheat flour is included in the mix.
How do I know how much flour to use?
The amount of flour needed depends on several factors including the size of your pan, the thickness of your batter, and the consistency of your dough.
The best way to get started is to measure out one-quarter cup of dry ingredients into a bowl, then gradually add water until the mixture forms a ball. This method ensures that you don’t end up with either undercooked or overly wet dough.