The expert chefs and bakers at Gluten-Free and More get a LOT of questions in our Ask the Chef column. One of the most common questions readers ask is about the difference between baking soda and baking powder, and whether baking powder is gluten-free.
Baking powder and baking soda are both leavening agents that help baked goods rise. Baking soda (bicarbonate of soda) is actually an ingredient in baking powder. A baking recipe will usually call for 1/4 teaspoon of baking soda for every 1 cup or so of flour. Baking soda is usually a better choice than baking powder when the recipe includes acidic ingredients like buttermilk, yogurt, sour cream, citrus juice, molasses or brown sugar. Unless instructed otherwise by your recipe, always mix baking soda with your dry ingredients first; it reacts when it hits moisture. Dont let a batter made with baking soda stand around. For best results, get it in the oven right away.