Baking soda (edible) is a leavening agent used in baked goods like cakes, muffins, and cookies. You can still use baking soda as a base for a baking powder substitute. Meaning you use ¼ teaspoon baking soda to replace 1 teaspoon of baking powder.
We do have people drinking Baking soda (edible) for immediate relief from occasional acid reflux. The recommended dosage for adults is 1/2 teaspoon dissolved in a 4-ounce glass of water. It’s best to sip this drink slowly to avoid side effects like gas and diarrhoea. You can repeat every two hours and many more usage for others purpose.
Cornstarch has a place in almost every recipe. This starch is often used as a thickening agent in stir fries dishes, soups, sauces and some of the baking like pie, tart or egg replacement.
High-protein flour may provides 362 calories per 100g, with 1g of fat, 70g of carbohydrates and 15 grams of protein. Compare this to cake flour, which contains just 8g of protein per cup. Use high-protein flour to bake crusty loaves of bread with a chewy texture. High-protein flours create dense, brick-like cakes, quick breads and muffins. However, High-protein flour is not complete, meaning it lacks some of the essential amino acids found in complete protein sources such as eggs and meat.
Bread flour contains more protein than all-purpose flour so it leads to stronger gluten formation. This makes bread flour particularly great for baked goods that need some stretch and chewy texture like sourdough bread or pizza dough etc.
Cake flour is a finely milled flour made of wheat. It’s high starch content makes it ideal for dessert and baked goods. As its name suggests, cake flour is the preferred flour for cakes but cake flour does gives you a light and fluffy texture. You can also use cake flour to make your cookies even better.