Baking Powder

If your talking about food i would use flour to make things thicker not baking powder and definitely not baking soda...you use that to make CRACK...

60 teaspons

You will just have to wait until you get some, there is no other substitute.

There are approximately 2g of carbohydrates in 1 teaspoon of baking powder. These mostly come from the starch (often cornstarch) put into baking powders to stop them from clumping.

You can make a low carb version using the following conversion:

1 teaspoon of baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar.

one but the grit of the sugar could make a difference.

Does the amount of backing powder effect muffins.No, noy neccesarly some people like it with more or less baking powder This is what my sister sidney, my brother ericand me joe all said more powder-sidney says it taste like butter,and its dry -eric says it taste like nothing(bland) -joe says it taste like cornbread,very dri - texture like a real muffin less baking powder-sidney says it taste like rotten eggs -eric says it taste like dog waste,horrible -joe says it taste good - texture smooth normal-everybody says it taste like cornbread,good - texture like normal muffin

The chemical reaction that results when baking power is combined with vinegar is irreversible. Once combined, the two elements cannot be separated, and the action of acid on base cannot be reversed.

It works as a leavening agent, makes a cake puffy.

Batters for fish do not usually contain a raising agent.

Like most dry ingredients, baking powder tends to absorb moisture from the air. If it were in a humid location it would become clumped and possibly harden when it absorbed the moisture. The same can happen to flour, cornstarch, cornmeal, and other dry ingredients. That's why it's best to store them in airtight containers an in a dry closet or cupboard away from the area near the kitchen sink.

theraflu powder does it still work after expiration date

Aluminum-based baking powder.

yes, both are leavening agents

makes bread rice

carpet freshner

dishwasher

and that's all that i know!

If you have too much baking powder, the muffin will look and taste different. If you have too little baking powder, the muffin will be all flat and taste different.

One can purchase shimmer powder from local hobby and craft stores. One may also be able to purchase shimmer powder from local Walmart stores, or online retailers such as Amazon.

Aluminum powder has many uses. It is highly flammable and used in many explosives. It is also used to make silver metallic pigments or aluminum bronze for paint. It can be used to lift fingerprints at a crime scene. It is also used in many rocket or missile fuels.

In summers we often face heat rashes on body. Prickly heat powder prevent skin problems,keep us cool and fight body odor.There are some best effective powder in a market like Cinthol Cool,Nycil, Dermicool etc. Dermicool is one of the best powder used in summer. You can buy these products and medicines from 3Meds(Online pharmacy) at lowest price.

Many gas companies are putting the gas rebate application right on their websites. Some, like GasNetworks, will allow you to apply by mail after you download the application and install the equipment.

go to mediterrenian store buy some and answer this question urself i need the opposite i have recipie with spoons n we have here envelopes...... wait here is written :each envelope has 13 g so about one table spoon i guess

You can use any or all of these in cake baking. You cannot necessarily use them interchangeably and expect identical results.

It is quite usual to use both baking soda and baking powder in the same cake, especially if the recipe calls for an acid ingredient like fruit which will activate the baking soda, but in this case the volume of baking powder has usually been reduced. Baking powder mixes usually contain a small proportion of baking soda anyway.

Xanthan gum is most commonly used in making gluten-free products. Gluten is the protein found in flour. Heat, as in baking, toughens protein. Raising agents like baking soda and baking powder give off little bubbles of carbon dioxide during the baking process and these bubbles are held in place by the toughening gluten, rather like little balloons being blown up - this is what causes a cake to rise and hold its shape. Xanthan gum is used in a similar way to add thickness and volume to gluten-free products.

If you are wanting to add these raising agents to make a gluten-free product then read the label on the baking powder - it often contains gluten.

you could use baking powder but its best to use dry active yeast

Okay, let's take the basics:

There is no such thing as "copper sulfate baking powder", as it would be poisonous.

I can think of no way to relate elemental nickel to the fictitious "copper sulfate baking powder".

When baking a sweet potato pie you should use flour to thicken the potato pulp if is too liquid, but no more than 1 level tablespoon for two cups of prepared sweetened pulp. If you have used eggs in your recipe there really is not reason to ever use baking powder until you're putting it in the recipe for the pie crust. One 9-inch pie crust should hold approximately 2 - 2 1/2 cups of potato pulp.

when using a self rising mix not much , when using a plain mix the muffins wont "rise"