Gluten-free baking powder

Gluten-free baking powder is an essential leavening agent used in baking and cooking to make doughs and mixtures increase in volume and become fluffy, but it is specially formulated for people with sensitivity or allergy to gluten. Unlike traditional baking powder, this product is made without gluten-containing ingredients, such as wheat flour, thus ensuring a safe preparation for those with celiac disease and those following a gluten-free diet.

Baking powder is generally composed of sodium bicarbonate, an acid (such as cream of tartar), and a drying agent. In its gluten-free version, all raw materials are carefully selected to eliminate any cross-contamination. Its origin dates back to the growing need for dietary adaptations, and today it is a key ingredient in gluten-free cooking that allows for the preparation of breads, cakes, cookies, and other recipes with an appropriate texture and delicious flavor.

Properties: This leavening powder acts by releasing carbon dioxide upon contact with liquids and heat, facilitating chemical fermentation without the need for natural yeasts. Being gluten-free, it helps to avoid adverse reactions in sensitive individuals, maintaining the integrity of recipes for special diets without compromising the final quality of the baked product.

Synonyms in Latin American Spanish: gluten-free leavening powder, gluten-free bake powder, gluten-free baking powders.