Baking Thoughts and a Good Source for Products

Before my CHF diagnosis,  there were a lot of things I didn't realize about sodium but I've had a crash course in all things sodium since.   For instance,  I thought that if I eliminated the salt called for in a cake recipe, I'd eliminate all the sodium.  But that's not true.  Most baking recipes call for either baking powder or baking soda and both of those contain sodium. 

In each teaspoon of baking soda, there is 1259 mg of sodium.  Baking powder isn't quite as bad with 488 mg of sodium in each teaspoon.  So the majority of the sodium in a baking recipe is from the leavening agent rather than the salt itself.  But can you bake without using the high sodium baking soda and baking powder? 

In most recipes you can drop the salt without any problems.  You don't really taste the salt in cakes and cookies anyway.  Bread making is another thing, but that's for another day.  But in your desserts and most baking other than yeast baking, salt isn't necessary and there are ways around the baking soda and baking powder.


I'll be honest,  I've looked all over town in stores and health food stores  and couldn't find these items,  but fortunately,  they can be obtained online.   I found them at Healthy Heart Market,    which is a great source for all kinds of low sodium and salt free items.   The prices are also reasonable and the service is great.    You can also find it on Amazon, but it is quite a bit more expensive. 

 

This baking soda substitute is designed specifically for individuals on Kidney Dialysis who must avoid sodium bicarbonate, potassium bicarbonate, and who require higher intakes of calcium. Ener-G Baking Soda is free of sodium, potassium, aluminum and is high in calcium. Baking soda and baking powder are leavening agents in baked goods. They create the necessary gas for breads, cakes, muffins etc. to rise.

Twice as much Ener-G Baking Soda must be used in place of regular baking soda.

- See more at: http://healthyheartmarket.com/ener-gbakingsodasodiumfree.aspx#sthash.FmNrCNZT.dpuf

This baking soda substitute is designed specifically for individuals on Kidney Dialysis who must avoid sodium bicarbonate, potassium bicarbonate, and who require higher intakes of calcium. Ener-G Baking Soda is free of sodium, potassium, aluminum and is high in calcium. Baking soda and baking powder are leavening agents in baked goods. They create the necessary gas for breads, cakes, muffins etc. to rise.

Twice as much Ener-G Baking Soda must be used in place of regular baking soda. - See more at: http://healthyheartmarket.com/ener-gbakingsodasodiumfree.aspx#sthash.FmNrCNZT.dpuf
it’s important to remember to use TWICE as much.  That is in recipes calling for “normal” (Arm & Hammer type) baking soda, double the amount of sodium free baking soda.  Why?  Sodium free baking soda is not as strong, so in order to achieve the same rise you have to use more.

It's important to remember that when you use this sodium free baking soda, you need to use twice as much of the sodium free baking soda as you do the regular baking soda.  So if your recipe calls for 1 tsp of baking soda, you would use 2 tsp of the Ener G sodium free baking soda.  The reason for this is because the sodium free baking soda is not as strong as the regular stuff and so to get the same results and for your baked goods to rise the same,  you need twice as much. 

Healthy Heart Market also sells Ener G sodium free baking powder.    As with the baking soda substitute,  you would need to use twice as much as you would regular baking powder.

 They also carry Hain no sodium baking powder.  I  have heard good things about this as well, but I opted for both the EnerG baking soda and baking powder.  I'm not sure if the double the amount rule goes for this as well because I haven't read their instructions.  So if you get the Hain baking powder, be sure to read the instructions on the can. 

It's also noted that the substitutes may not work in all recipes.  I make a chocolate cake that has no eggs in it and you use both vinegar and baking soda and when the vinegar is added to the ingredients,  the baking soda foams up.  Now, I haven't tried the Baking Soda substitute in that recipe yet.  But if I do,  I'll be sure to let you know the results. 

Also, if baking remember that other ingredients contain some sodium as well.  A large egg has 70 mg of sodium.  Using an egg substitute can help with cholesterol, but not with sodium since the majority of sodium in an egg is in the whites.   1/4 cup of egg substitute, which is the equivalent of an egg, has 111 mg of sodium.  A large egg yolk has just 8 mg of sodium. 

1 cup of whole milk has 98 mg of sodium while 1 cup of 1% milk has 107 mg of sodium.   If you use evaporated milk,  there is 133 mg of sodium in 1/2 cup.   Condensed sweetened milk has 194 mg of sodium per 1/2 cup.  So, if you are baking and trying to count the milligrams of sodium in your recipe,  be sure to include the sodium content in each of the individual ingredients.  But, by replacing the high sodium items like baking soda and baking powder and by eliminating the salt called for,  you can lower the sodium content considerably. 

Each 1/2 teaspoon of Arm and Hammer baking soda contains 616 mg sodium. - See more at: http://www.chacha.com/question/how-much-sodium-is-in-a-teaspoon-baking-soda#sthash.HakTVGw2.dpuf

Each 1/2 teaspoon of Arm and Hammer baking soda contains 616 mg sodium. - See more at: http://www.chacha.com/question/how-much-sodium-is-in-a-teaspoon-baking-soda#sthash.HakTVGw2.dpuf