What is the point of baking powder?

Baking soda (sodium bicarbonate) is an alkali that reacts when it gets wet and comes into contact with an acid (such as lemon juice, vinegar, yogurt, soured milk etc) to produce bubbles of carbon dioxide.

With the reaction, the acid is used up, so there's no taste of it left at the end of cooking.

Baking powder contains sodium bicarbonate *plus* a weak acid in dry form (usually cream

of tartar).

This means that there is no need to add an acid ingredient to the recipe to make it work: the baking powder will do it all by itself as soon as you add wet ingredients.

However, if your recipe already contains acid ingredients - such as lemon juice, buttermilk, cider vinegar ... or honey - then the sodium bicarbonate may react with them instead of with the cream of tartar. The evidence of this is that at the end of cooking you find that unpleasant aftertaste.

In your honey muffins, the sodium bicarb has reacted with the honey instead of some or all of the tartaric acid. That muffin recipe was probably originally developed for a different flavour (choc-chip, cinnamon and banana - you know the kind of thing) and adapted without thinking about the different ingredients' chemical properties.

Baking powder is a rising agent just like baking soda. It should not affect the taste of anything, only the texture. If you still dont want to use baking powder, you can substitute it with baking soda. But cut down on the salt in the recipe a little bit.

both are leavening agents the soda reacts with acids immediately and the bp is heat activated. Quinoa is gluten free so a 100% replacement of any other called for flours would likely fail to keep moisture in the finished product causing the dryness.

baking powder is a leavening agent as is baking soda. you can try the muffin recipe without it but it might not rise as much. quinoa flour may absorb more liquid than other flours. i don't know. i know whole wheat flour does.

An acid and base that react and supply off carbon dioxide whilst liquid is further. the excellent manufacturers comprise baking soda and cream of tartar. different manufacturers can use acids like aluminum phosphate yet I even tend to avert them. in basic terms approximately all baking soda bought now days is double performing. In different words, CO2 is given off first whilst uncovered to liquid and then a 2nd time whilst uncovered to warmth. i've got no longer seen something yet double performing in supermarkets close to me for 2 an prolonged time, so except you seek for it out on line, you're gonna possibly get double performing.