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Rumford Aluminum Free Baking Powder, 8.1-Ounce Canisters (Pack of 6)
Premium aluminum-free. Double acting. Gluten free. Easy open pull tab. Peel off for leveling edge. Made in U.S.A.
Aluminum free double acting baking powder
Gluten Free Wheat Free OU Kosher
|Average Customer Rating:
|| based on 30 reviews|
Average Customer Review:
( 30 customer reviews )
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Most Helpful Customer Reviews
5 of 5 found the following review helpful:
Great price and aluminum freeAug 06, 2010
By Shala Kerrigan
"Glitter it and call it art."
This is the baking powder I use for my regular baking. It's reliable and aluminum free. Using this, along with a bit of baking soda makes the lightest, fluffiest buttermilk biscuits I've ever made. I have found that adding a teaspoon of vinegar to anything I make with this seems to make it rise lighter.
4 of 4 found the following review helpful:
Simply the bestNov 14, 2011
By T. Mulvaney
I make pancakes or waffles every Saturday morning with my kids, and there simply is no comparison between this product and any other baking powder I have come across. Even the more expensive brands from Trader Joe's or Whole Foods pale in comparison. Batter comes out light and fluffy every time, and my kids love them. I have also been known to eat a pancake or two. Get the pack of 6 and store up.
6 of 7 found the following review helpful:
Great Aluminum Free ProductFeb 11, 2012
By Laura A. Baker
"Patiently Awaiting the NW"
This baking powder is not only good, but good for you. Not having aluminum is a plus and all companies should make their baking powder aluminum free.
That being said, the price increase is absurd. It cost $13.60 back in June and now it is $24.80. Really? $11.20 more in eight months? Is there a shortage of baking powder we don't know about?
This is price gouging. It seems as though when you purchase a product at a reasonable price they then set the price much higher.
Actually, it would be cheaper to get if from your local grocer.
6 of 7 found the following review helpful:
The ORIGINAL Baking PowderApr 12, 2012
By P.O. Seidon
As Harvard celebrates its 375th anniversary, the Harvard Gazette is examining key moments and developments over the University's broad and compelling history.
Baking, whether breads, cakes, or muffins, is ultimately about the bubbles.
More than 150 years ago, a Harvard professor figured out how to put the bubbles into bread, making a lasting contribution to both the culinary arts and the pantries of modern kitchens through baking powder.
For millennia, the bubbles that gave bread and other baked goods their light texture came from yeast, which gives off carbon dioxide when mixed with flour and water. The gas forms bubbles in the dough, which expand on baking.
In the 1800s, the search was on for a way to make bread that didn't require the hours that yeast takes to work. Harvard chemist Eben Norton Horsford hit on the right combination.
Horsford was the Rumford Professor of the Application of Science to the Useful Arts, and was among the first faculty members at the precursor to Harvard's School of Engineering and Applied Sciences (SEAS), the Lawrence Scientific School. Horsford arrived at Harvard the same year the School began, 1847, and his appointment was transferred to the School on its creation. He also served as Lawrence Scientific School's dean for several years.
Horsford took the "useful arts" in his title seriously, and much of his research applied to practical, everyday matters. Over the years, he examined the best metal to use for Boston's water pipes. He created a compact "marching ration" for the army in the Civil War. And he developed a process for making condensed milk that was used on an expedition to explore the Arctic and was then sold to the Borden company.
But baking powder has proven his most lasting legacy. Earlier bakers had tried different formulations to substitute for yeast, but each had drawbacks, according to a history posted on the American Chemical Society's website. Most of those formulations included sodium bicarbonate, baking soda, which creates carbon dioxide gas when combined with an acid and water. Common formulas used sour milk or cream of tartar as the acid, but varying levels of acidity in the milk and an unreliable supply of cream of tartar made neither substitute ideal.
Horsford began working on the problem in 1854 and came up with a combination of acid phosphate and sodium bicarbonate. He eventually added a bit of corn starch to keep the product dry until used.
Horsford partnered with George Wilson to found the Rumford Chemical Works in East Providence, R.I., named after Count Rumford, the benefactor who endowed his chair at Harvard. Horsford marketed his baking powder formula as Rumford Baking Powder, which is still sold today.
The advance was recognized as a milestone in America's chemical history by the American Chemical Society in 2006. The society named the Rumford Chemical Works' East Providence site a National Historic Chemical Landmark, with the citation: "As a result of Horsford's work, baking became easier, quicker, and more reliable."
when I told the tale of just how long Harvard has been involved with advancing cooking through technology. I think it suggests a deeper truth: Harvard has always been an innovator, and often in unexpected ways, and that engineers of all persuasions are infinitely curious and want to connect what they do with the wider world."
3 of 3 found the following review helpful:
really makes a difference in tasteJul 21, 2011
By Becky (in NOLA)
My sister in law made biscuits and I couldn't figure out why hers tasted better, until she told me about aluminum free baking powder. It really makes a difference in taste without sacrificing texture or lift. Great product, and now my biscuits taste good too!
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