Baking soda free of gluten

Gluten-free baking soda is a white crystalline powder commonly used as a leavening agent in baking and other cooking recipes. Its primary function is to trigger the release of carbon dioxide when combined with acidic ingredients and moisture, which helps doughs and batters rise and achieve a spongy texture.

This ingredient is especially valued in recipes for people with celiac disease or gluten sensitivity, as its gluten-free version guarantees it contains no traces of this allergen, thus ensuring safety and comfort in its consumption.

Baking soda has a natural origin, being obtained from the mineral nahcolite or produced through controlled chemical processes. In the kitchen, it is a staple in the preparation of quick breads, cookies, cakes, and some beverages.

Properties: In addition to its function as a leavening agent, baking soda is alkaline, which helps neutralize the acidity of certain foods and can improve the texture and color of baked goods.

SPANISH SYNONYMS IN LATIN AMERICA: bicarbonato, bicarbonato de sodio, polvo para hornear (although the latter is usually a mixture that includes baking soda), sodium bicarbonate. In some countries, it may be found simply as "bicarbonato" in stores and recipes.