I was just looking over a couple of gluten-free recipes in a cookbook when I realized that the author didn’t specify the need to use gluten-free baking powder. Eek! This might not seem like a big deal, but if the baking powder isn’t gluten-free, the recipe isn’t really gluten-free either (based on the labels I’ve read, baking powder doesn’t have wheat as an ingredient but there are issues of cross contamination).
Just because a recipe claims to be “gluten-free” doesn’t necessarily mean anything, especially if the authors/cooks aren’t gluten-free, themselves. Something like baking powder is an easy mistake that a lot of newbies make, but if someone is extremely sensitive to gluten, as many people are, it’s a mistake like that could mean being sick for a week.
So, be sure to check your baking powder! Currently, I’m using Rumford, but there are other brands that will do just fine, too. You can find it in the gluten-free section of your store but sometimes it’s even in the regular baking area.
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