How to replace leavening agent in baking. 3 alternatives that can be found in any kitchen

How to replace leavening agent in baking. 3 alternatives that can be found in any kitchen

And in some cases, you can do without it at all.

Founder of the International Institute of Integrative Nutritionology

Do you want to treat your family to flavorful baked goods, but there is no leavening agent at home? What can you substitute it with to make your baked goods no less tender and airy?

When preparing biscuits, pancakes, pizzas and other baked goods, leavening agent is used. This is a universal baking mixture based on baking soda, citric acid or tartar with the addition of starch or wheat flour. A proper leavening agent should have no questionable additives.

Phosphates in the composition of baking powder reduce the digestibility of calcium and increase the level of cholesterol in the blood, have a negative effect. Of course, the effect will not manifest itself from one bag of leavening agent, but caution does not hurt.

Wine stone E336 is a natural antioxidant. It is harmless to the human body. The additive reduces venous blood flow, has a diuretic effect, regulates the process of bile outflow.

Food soda, which is part of the leavening agent, is not harmful to the body. It helps to neutralize acid and improve the pH balance. It is often taken for heartburn relief.

Homemade leavening agent

Harmless leavening agent can be made at home. To do this, you will need:

• a dry jar, in which the leavening agent will be stored;
• flour or cornstarch – 12 g;
• baking soda – 5 g;
• citric acid – 3 g.

We add a spoonful of this mixture directly into the flour, knead the dough and, without waiting for it to begin to rise, send it to the oven.

Carbonated mineral water

Regular mineral water with gas will help to loosen the dough. The main thing is that it should be without dyes and flavorings. Mineralka is suitable for the preparation of fresh, choux and muffin dough. The carbon dioxide contained in carbonated water will give the finished dish the necessary texture and airiness.

The dough is airy, soft and does not stale for a long time. You can enhance the effect by adding a pinch of salt and citric acid.

Recipe for pumpkin PP muffins without leavening agent

You will need:

• whole wheat flour or ground oatmeal – 1/2 cup;
• egg – 1 egg
• honey – 2 tbsp;
• salt – 1/3 tsp;
• baking soda – 1/3 tsp;
• nuts, dried fruits, berries – to taste;
• olive oil.

Grate pumpkin on a coarse grater (you can cut or run through a meat grinder). Beat in a blender together with egg, honey, salt and olive oil. Add flour and baking soda. Mix everything thoroughly. Add dried fruit and nuts. Spread the dough into molds and bake for 20 minutes at 200 degrees. Done!