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10-04-2006, 11:19 PM | #1 | ||
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Member
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I've noticed that when I use baking soda in recipes...they taste very bitter to me. Dh and the kids don't seem to mind, though dh says he can tell there's a difference between BS pancakes and BSfree pancakes. I'm wondering if its just not good for me right now? Or could it actually be slightly off? (In other words...should I bother buying new baking soda, or has anyone noticed a similar issue? Maybe its because I'm having trouble with acids, so there's nothing to temper it?)
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10-05-2006, 05:53 AM | #2 | ||
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Member
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I found this about bitter taste of baking soda.
Quote:
Anne |
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10-05-2006, 10:18 AM | #3 | ||
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Junior Member
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Too much baking soda or baking powder usually results in a too salty and maybe bitter to some kind of taste.
When using GF flours, extra BS is usually in the recipes to help make it fluffy. I've seen alternatives that include a mixture of powdered egg replacer, cream of tarter, BS and Baking Powder with Xanthan gum. A note on Baking Powder, but sure to get the non-aluminum kind, the aluminum kind does give a horrible flavor not to mention all the bad stuff about aluminum. |
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10-05-2006, 12:29 PM | #4 | ||
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Thanks...so I do need to find an acid if I want to use BS. Hmmm.
Unfortunately (Or perhaps, fortunately?) most baking powder contains cornstarch, another allergen of mine, so I have to make my own by mixing BS with cream of tartar. No aluminum there...I hope! |
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10-05-2006, 01:09 PM | #5 | ||
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Member
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I don't think BS works without the presence of acid. At least, I think that's how Alton Brown explained it.
The FAQ has some BS info: http://www.goodeatsfanpage.com/FAQ/FAQ400s.htm And this talks a bit about how baking soda lowers the acidity of things: http://www.goodeatsfanpage.com/Seaso...Transcript.htm Quote:
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10-17-2006, 03:30 AM | #6 | |||
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I have been wondering about baking soda and baking powders in general...
I have noticed that whenever I eat baked goods, bread, cakes, etc. my PD suddenly starts to act up and I get dystonia and tremors, despite being on levadopa. In other words, while I don't experience this with other non-protein foods, I invariably do with foods that contain some kind of artificial yeast. Is that just me or has anyone else noticed it? |
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