Following Up

A few weeks ago I told you about some new products I bought (tapioca flour, arrowroot, baking soda, and the baking powder shown to the left here) that I was interested to try out, and I'd let you know how I liked them.

I forgot to mention that I used the baking powder in my Blackberry Cobbler -- a recipe I've made many times, so I knew I'd notice if there was a difference -- and it turned out well. I think that I did notice maybe just a slight difference when I tasted the batter... It lacked the taste of... Can you guess? Aluminum. I'm guessing that's because it's aluminum-free baking powder.

Just a guess. I'm very analytical and deducing like that. Almost like the female version of James Bond, I am.

I haven't done all the research (or any research, for that matter) but I'm also guessing that aluminum probably isn't good for us, which is why Bob up there decided to make aluminum-free baking powder at his Red Mill.

But if you don't trust in my James Bond like intuition, feel free to go ask Bob yourself.

Or, if you're knowledgable on the subject and/or feel like researching it yourself, please leave a note in the comments about what you know about aluminum in baking powder. We'll have a lively little discussion about it.