We have developed our low carb baking powder especially for gluten free low carb doughs.
Our baking powder consists of a smart combination of 2 natural acidifiers: cream of tartar and gluconolactone (a natural fruit acid).
The acidifier in a baking powder is activating the CO2 during baking – to make the dough or batter rise.
Since cream of tartar is being activated at room temperature already, some of ist activity is lost before baking. Gluconolacton is activated at higher temperatures and ensures a good and high rise during baking. This so called „double-acting“ baking powder is giving awesome fluffy baking results – even for mostly heavy and moist gluten free low carb doughs!
Dosage: 15 – 20 g baking powder for 1000 g dough (including liquids!)
Coconut flour (deoiled), rising agent sodium hydrogen carbonate, acidifiers gluconolactone and potassium tartrate
|Low-Carb Backpulver / Low Carb Baking Powder|
|Durchschnittliche Nährwerte des verzehrfertigen Produktes / Nutrition facts of prepared product:|
|Pro / per 100 g||Pro Portion / per serving (15 g)|
|Brennwert / Energy (kcal)||106||16|
|Brennwert / Energy (KJ)||444||67|
|Fett / Fat (g)||4.9||0.7|
|ges.FS / sat. Fat (g)||4.6||0.7|
|Kohlenhydrate / Carbohydrates (g)||5.0||0.7|
|Zucker / Sugars (g)||5.0||0.7|
|Ballaststoffe / Dietary Fiber (g)||10.4||1.6|
|Eiweiß / Protein (g)||5.2||0.8|
|Salz / Salt* (g)||15.2||2.3|
|*Berechnet aus dem Natriumgehalt, das Produkt enthält kein Salz|
It is excellent. I was worried that I would taste the coconut flour but I am very happy that I don’t. It is a lot healthier than the usual baking powder from the supermarkets which are full of unhealthy aluminium. It works also much better with almond flour products than the baking powders from the supermarkets.
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