Our Gluten Free Baking Powder contains sodium bicarbonate (E500ii), Disodium Dihydrogen Pyrophosphate (E450i), and rice flour. It is a dry chemical leavening agent, producing carbon dioxide and forming bubbles. It is a quick acting baking powder commonly used in cake making. First discovered and developed around 200 years ago, forms of baking powder are widely used in many products throughout the industry.

Product Benefits:
• Creates gas bubbles that cause mixtures to expand.
• Creates air pockets during baking that make products light and crisp.
• Produces gas bubbles much faster than yeast, greatly reducing rising time.

Product Applications:
• Used as a raising agent for gluten free bakery goods.
• Perfect for breads, cakes, waffles and pancakes and other similar mixtures that have to rise.
• Can be added to any liquid to create bubbles due to already containing both baking soda and an acid.
• Also used in self raising flours.