does it taste OK in baking as leavening?
1020938
Why are so many people answering these questions with "I don't know" or just making up wild guesses. This is a potential product that people will eat or drink and it can be dangerous. There is a reason potassium supplement pills are limited to 99mg ... about 1/60th of the daily requirement of 6.5 grams. Apparently it can be very dangerous to take concentrated forms of potassium in supplement form. Be careful and check up on the answers you get here, people seem to be more interested in writing anything than actually answering questions.
1020939
Sorry I can't answer this for you. I bought it to use in soap making and for that it worked great.
1020940
We can't tell a difference in what we bake. We use about 25% more Potassium than Sodium bicarb.
646582
This is whatever texture you make it!! Put it in refrigerated for thick and leave out a little to be loose. It's great for cupcakes and tastes awesome
294714
Yes, I've not done it, however, my friend uses it in baking. I Love this stuff!
1052145
You can eat it any way you like. Heck, I eat it by the spoonful. I do use it for bread baking, but it would be good over oatmeal.
1301236
NO. You have to buy a Stevia baking mixture. This contains some sugar. Have already tried using this alone and the ingredient mixture made it obvious.
766341
Certain recipes like biscuits for example call for self rising flour which usually has a leavening agent and salt mixed in. I like to be able to tweak those separately such as adding or decreasing the baking soda or powder depending on the texture I am looking for and the acidity that may already be in a recipe so I keep the regular cake flour on hand.
1954202
No, this is more like granulated sugar, perhaps even a slightly larger grain than common table sugar but melts slightly faster in your mouth. I haven't tried using it for baking or cooking, only as part of a dental mouth rinse in conjunction with Closys. I don't know what these wackos are saying in the other responses, this is straight up granulated and not powdery in the least. You could always try throwing it into a blender/processor/herb-or-coffee grinder to get it powdery, though. Even still, frostings can utilize granulated sugar so long as you allow it time or temperature to melt.
956575
You can use it in place of flour for low-fat, low-calorie, low-glycemic baking. I have specific recipes that call for it. It has no flavor of its own, so it carries the other flavors of your recipe.
338164
I never had a problem cooking after baking with it. No smell, no funky taste on the food. I was cautious at first but it all came out fine.
1851502
I have used mine for about a year now and use it specifically for baking. I have it stored in a clear glass jar the back of a cupboard. I have not had any problems with it going bad and cannot notice any change in taste in whatever I use it in.
1812917
Yes. I had the same problem. I love baking breads and they usually taste and look great. My breads rise beautifully with the vac sealed Red Star, but the taste definitely has a chemical flavor (plastic taste)?that ruins them. I didn't have this trouble with Red Star in the jar (it was amazing!!!) It is only the vacuum sealed package. I have searched the Internet to see if others had this trouble, but yours is the only comment I found. Thank you for posting this. The larger quantity was convenient, but I can't stomach the smell/taste. It is NOT a "strong yeast taste", as someone said earlier. NO. It is DEFINITELY chemical. So, I will be returning to Red Star in the jar. Yes. I had the same problem. I love baking breads and they usually taste and look great. My breads rise beautifully with the vac sealed Red Star, but the taste definitely has a chemical flavor (plastic taste)?that ruins them. I didn't have this trouble with Red Star in the jar (it was amazing!!!) It is only the vacuum sealed package. I have searched the Internet to see if others had this trouble, but yours is the only comment I found. Thank you for posting this. The larger quantity was convenient, but I can't stomach the smell/taste. It is NOT a "strong yeast taste",... » Read More Yes. I had the same problem. I love baking breads and they usually taste and look great. My breads rise beautifully with the vac sealed Red Star, but the taste definitely has a chemical flavor (plastic taste)?that ruins them. I didn't have this trouble with Red Star in the jar (it was amazing!!!) It is only the vacuum sealed package. I have searched the Internet to see if others had this trouble, but yours is the only comment I found. Thank you for posting this. The larger quantity was convenient, but I can't stomach the smell/taste. It is NOT a "strong yeast taste", as someone said earlier. NO. It is DEFINITELY chemical. So, I will be returning to Red Star in the jar. « Show Less
1364837
I have made tortillas with It and it tastes pretty good with a decent consistency. Not very good leftover though.
647872
It says mild tasting on it, but I've put it in cookies and do not taste it.
476666
I've never tried that, sorry! As a general rule, if I take anything from the frig I usually try to bring closer to room temp for better cooking. Most of what I use this for are baked desserts that would have no cause to be in the frig before baking anyhow.
1044179
It could be, I actually use mine as a biscuit pan, so it should be fine as a cookie sheet, just use a lower temperature when baking
1111275
Yes. It's not really an expiration date. It's a best by date. A few months over usually won't matter at all, especially if you are low humidity. Over six months it won't taste as good and you might need to add extra baking powder to get it to rise. It won't make you sick, but also won't be as nutritious or tasty. The fats will eventually go rancid and it will smell off. It's a waste of you other ingredients to use it then because it won't taste good. It depends on how and where it was stored how long it will last, humidity and temperature being factors. If you open it and it smells off, don't bother cooking it. I wouldn't use it much over a year past the best by date. Yes. It's not really an expiration date. It's a best by date. A few months over usually won't matter at all, especially if you are low humidity. Over six months it won't taste as good and you might need to add extra baking powder to get it to rise. It won't make you sick, but also won't be as nutritious or tasty. The fats will eventually go rancid and it will smell off. It's a waste of you other ingredients to use it then because it won't taste good. It depends on how and where it was stored how long it will last, humidity and temperature being factors. If you open it and it smells off,... » Read More Yes. It's not really an expiration date. It's a best by date. A few months over usually won't matter at all, especially if you are low humidity. Over six months it won't taste as good and you might need to add extra baking powder to get it to rise. It won't make you sick, but also won't be as nutritious or tasty. The fats will eventually go rancid and it will smell off. It's a waste of you other ingredients to use it then because it won't taste good. It depends on how and where it was stored how long it will last, humidity and temperature being factors. If you open it and it smells off, don't bother cooking it. I wouldn't use it much over a year past the best by date. « Show Less
1360521
I would say yes ,preferably in a refrigerated drawer for ease of cutting and to avoid any reaction from lighting and heat.The Water Activity of these products is so low due to the high fruit content that mold or spoilage cannot develop under these conditionsLeave the cake FULLY wrapped to avoid the product picking up foreign flavors.Enjoy,we do !!