BOB'S RED MILL GLUTEN FREE BAKING POWDER (397GMS)

  • BHD 2.541

Bake delicious goodies with healthy baking powder.

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Ex Tax: BHD 2.310

Availability: Out Of Stock

Brand: Bob's Red Mill

Product Code: 039978033925

Tags:  BOB'S RED MILL GLUTEN FREE BAKING POWDER (397GMS)

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Baking Powder is the go-to leavener for quick breads, biscuits, cakes and other no-yeast baking recipes.

It has no aluminum added and no bitter aftertaste.

Bob's Red Mill Double Acting Baking Powder is a leavener used for baking. It releases carbon dioxide when exposed to moisture and heat, causing dough and batter to rise. It is gluten free and contains no added aluminum. Unlike many other baking powder brands that utilize sodium aluminum phosphate or sodium aluminum sulfate as the acid ingredient, our baking powder substitutes monocalcium phosphate and sodium acid pyrophosphate to create a superior double-acting baking powder without the metallic aftertaste. And like all our gluten free products, our natural baking powder is produced in our gluten free facility and batch tested to ensure its purity. Our baking powder is perishable and should be kept cool and dry.

This vegan baking powder is perfect for quick breads, biscuits, scones, waffles, pancakes, cakes and cookies. Use this chemical leavener for all your non-yeast baking. It makes consistently excellent baked goods every time. See the back of our package for a terrific biscuit recipe! Bob's makes it easy to buy baking powder with the click of a button!


To Your Good Health

  • Gluten Free

This gluten free product was handled exclusively in our dedicated gluten free facility and tested for gluten free integrity in our quality control laboratory using an ELISA Gluten Assay test.

  • Kosher

As a continued commitment to the quality of the products we make and sell, this product has been certified Kosher by OK Kosher Certification of Brooklyn, New York.

  • Vegan

All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it does not include eggs, dairy or honey.

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