September 8, 2011 by Flora Dawn
There are many reasons gluten-free baked goods can turn out poorly. And by poorly, I mean crumble, sink, explode, and appear to be useful only as a doorstop.
Sure, there are lots of factors, however, you can simply ruin any baked good by using old baking powder. Yep. If your baking powder isn’t fresh enough, it won’t work properly, making the end result have the wrong texture and rise.
So, if your like me and have no idea how long your baking powder has been sitting on your pantry shelf, do yourself a favor before you tackle your next baking experiment and test your baking powder to make sure it is still fresh enough to do it’s job.
Testing Baking Powder for Freshness
- Place about 1/2 teaspoon of baking powder in 1/4 cup of hot water. If the baking powder is still fresh, the water will bubble. If no bubbles, throw the baking powder out and buy a new container.