Kitchen Tips Tuesday: Heavy Metal

baking-power

Did you ever wonder why some baked goods have a slightly metallic aftertaste? No, it’s not caused by the pan they were baked in. Its the baking powder that was used that might emit a tinny taste.
Many commercial baking powders contain aluminium, which is the source of the problem. Before you bake those Thanksgiving biscuits, check yours to make sure it is aluminium free. Brands like Bob’s Red Mill, are carried at most large supermarkets and do not add aluminium. We use Trader Joe’s double acting baking powder, which touts being aluminium free right on the label and is inexpensive.

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