From $2.75
Nobody talks about baking powder at a dinner party, and nobody should have to. It is not the kind of ingredient that invites conversation or requires a dramatic introduction. What it does instead is quietly, reliably, and without any fuss whatsoever make everything around it better by doing the one thing gluten free baking depends on more than almost anything else: creating lift. In conventional baking, gluten provides structure and elasticity that helps trap the gases produced by leavening agents and turn them into rise. In gluten free baking, that structural support is absent, which means the quality and reliability of your baking powder matters considerably more than most home bakers realise. This gluten free baking powder, formulated without wheat starch or gluten-containing fillers and based on a clean rice flour carrier, is the version worth reaching for every single time. Grandma always said that the ingredients nobody notices are the ones doing the most important work, and baking powder is the clearest possible example of exactly that.
Flavour Profile: Gluten free baking powder is flavourless in the quantities used in standard baking recipes, which is precisely what it should be. Its role is entirely functional rather than flavour-driven, and when used correctly it contributes nothing to the taste of a finished bake beyond the light, open texture and proper rise that makes a cake, muffin, or scone worth eating. A faintly metallic or bitter aftertaste in a finished bake is usually a sign that too much baking powder has been used rather than an indication of poor quality, so measuring accurately is always worthwhile.
How to Use It: The standard measurement for most cake, muffin, and quick bread recipes is one teaspoon of baking powder per cup of gluten free flour, though this may vary depending on the specific recipe and the other leavening agents present. Always sift or whisk baking powder thoroughly through the dry ingredients before adding any liquid, as uneven distribution can cause the finished bake to rise inconsistently or leave pockets of concentrated baking powder in the crumb. Baking powder begins activating the moment it comes into contact with liquid and heat, so once a batter or dough containing baking powder is mixed, it should go into the oven promptly rather than sitting on the bench. For the best results in gluten free baking, measure baking powder level rather than heaped, as even a small excess can produce a bake that rises dramatically and then collapses, or one with a bitter, slightly soapy finish that no amount of icing can disguise. Store it carefully and test its potency regularly by dropping half a teaspoon into hot water: a vigorous, immediate fizz means it is still active and effective, while a slow, weak reaction indicates it is past its best and should be replaced.
Recipes Where Gluten Free Baking Powder Shines: A light, well-risen gluten free vanilla sponge or butter cake depends entirely on correctly measured, fresh, active baking powder to achieve the open crumb and even rise that separates a genuinely good gluten free cake from a dense, disappointing one. Gluten free scones made with a clean, gluten free baking powder rise evenly and develop the characteristic layered, flaky texture that makes a good scone worth splitting and filling with jam and cream. Gluten free banana bread, one of the most forgiving and universally loved bakes in the home cook’s repertoire, relies on baking powder alongside the natural moisture and density of ripe banana to produce a loaf with a proper rise and a tender, moist crumb rather than a flat, heavy result. Gluten free muffins in any flavour, from blueberry and lemon to chocolate chip and raspberry, need fresh, active baking powder to produce the characteristic domed top and open crumb that makes a muffin worth baking from scratch. Gluten free pikelets or drop scones made with a simple batter of gluten free flour blend, egg, milk or milk alternative, and baking powder are one of the fastest and most satisfying breakfasts or afternoon teas a well-stocked gluten free pantry can produce, and the quality of the baking powder is more directly responsible for the result than most people appreciate until they try a fresh batch with a new tin.
Good to Know: This baking powder is specifically formulated to be gluten free, using rice flour as its carrier starch rather than the wheat starch found in many conventional baking powders. This distinction matters for coeliacs and those with gluten intolerance, as standard baking powder is not always safe and should not be assumed to be so without checking the label. This product contains no wheat, gluten, dairy, nuts, eggs, or soy in its formulation. Baking powder has a finite shelf life and loses its potency over time even when stored correctly, typically remaining fully effective for 12 to 18 months from the date of manufacture when kept sealed and dry. Humidity is the enemy of baking powder, as moisture exposure begins the activation process prematurely and renders it less effective in the tin, so keeping the lid firmly closed and the container well away from steam is genuinely important rather than merely advisable.
Ingredients: Rice Flour, Sodium Acid Pyrophosphate (450), Sodium Bicarbonate (500).
Store in an airtight container in a cool, dry place, away from direct sunlight. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
