About 5 years ago, when I first became interested in removing toxic chemicals from my home & replacing them with natural alternatives, I bought this little book about baking soda that I’d read about in a magazine.
Of course if you are baking sans gluten, you have to add a substitute ingredient to hold things together. The best gluten substitute I know of is potato starch. Use about a tablespoon for each cup of gluten-free flour. Arrowroot starch is also a good alternative for baking and both of these starches are wonderful thickeners for sauces and soups.
Cake flour is also a good deal if you’re baking a cake while the “all-purpose-flour”, true to its name, can be used for almost anything and everything. It is a boon in disguise for all you Bakers out there!
A large part of your basic baking recipes will call for either butter or margarine. Buy them in stick form for easier measuring. A lot of recipes call for eggs. Try to use large ones whenever possible. Another refrigerated item you may need for a baking project is milk. Substituting non-fat for whole milk may change the richness of the finished product so keep that in mind.
Just as we need precision in our measurements of ingredients, we also need to be precise in regulating the temperature of our doughs. Temperature is a very important factor in bread baking. In fact, it is probably the most important factor behind scaling your ingredients accurately. The pace at which a dough moves from step to step through a recipe is completely dependent on what the dough temperature is.
It would seem as though the same ingredients are listed in homemade epsom salt recipes all over the internet world, so there shouldn’t be a big fuss over them, right? Unfortunately, you should be wary if you live in a place where you experience damp and humid air.
IMPORTANT TIP: I lay a ruler across my recipe to mark exactly which step I’m on at any moment. That way, I do not miss a step that will mess up my finished product.
The powder can be substituted for the soda. However, it is not vice versa. There is need to increase the amount of the powder when it is used instead of the soda. The soda does not contain the necessary acid to cause the cake or bread to rise.