There are four types of commercial baking powder that I know of.
- Aluminum based (Calumet, Clabber Girl).
- Phosphate based (Rumford, Ener-G). These begin to bubble as soon as liquid is added, so use cold liquid to minimize this (you want the raising to occur after cooking begins).
- Calcium Carbonate (Ener-G). These begin to bubble as soon as liquid is added, so use cold liquid to minimize this (you want the raising to occur after cooking begins).
- Cream of tartar based (Royal). I haven’t seen Royal in stores for 40 years.
Most recipes assume an aluminum type in giving quantities of baking powder. If you use a phosphate based or calcium carbonate baking powder, you will need to add extra powder. When I use Rumford, I increase the amount by 50 – 100%. Do not add extra powder if you use an aluminum type, because the aluminum will give a bad taste to your food. In addition, some people think the aluminum is harmful.
Rumford contains calcium acid phosphate, baking soda, and corn starch. Until you try it, you won’t believe the difference that Rumford makes in your baking! I haven’t tried the Ener-G baking powders, but they should work as well as Rumford.
For suggestions on using Rumford and for an online source of Rumford, go to Walton Feed. Rumford is also available via special order from health food stores. For a source of Ener-G, use the Where to Buy link at the Ener-G site.