About:

Good Eats Baking Soda is a gluten free baking aid used as a leavening agent since it releases carbon dioxide when it reacts with acid or heat. Baking soda is an alkaline compound that, when combined with an acid, will produce carbon dioxide gas. The small bubbles of carbon dioxide gas become trapped in batter, causing it to inflate, or rise. Common acids used to cause this reaction include vinegar, lemon juice, buttermilk, yogurt, and cream of tartar.

How to Use:

Add required amount to recipe.