Gerry Atrick wrote:

> After reading another message on here I read the article on Wilkopedia
> and was rather shocked to discover what is in baking powder. I dont
> know about you, but this stuff sounds pretty toxic to us. The
> aluminum and cream of tarter particularly. I sure the hell dont want
> to eat stuff like that. Baking soda is ok, (I think). I'd prefer to
> find something much less toxic. We try to eat natural foods as much as
> we can. I guess I never gave it much thought, figuring it was just
> some sort of yeast. This stuff sounds nasty, in fact I am going to
> toss what we have. What else can be used? Something natural please.

Baking soda is pure sodium bicarbonate.

For baking *powder*, there is a product made by Rumford
that contains calcium acid phosphate instead of sodium
aluminum sulfate. It's widely available.

http://waltonfeed.com/rumford.html

You're on the wrong track in trying to find something
more "natural", and in your fear of aluminum compounds.
However, there are some cooks who claim that the SAS
baking powders can impart an acid aftertaste in certain
preparations.

Rose Levy Beranbaum is one. See "The Pie and Pastry
Bible".

--
Reg