Discover the uses and benefits of Ammonium Carbonate in nutrition and baking. Learn how to incorporate this traditional leavening agent into your recipes.
Ammonium Carbonate is a white, crystalline salt that is commonly used in baking as a leavening agent. It is also known as baker's ammonia and has been used for centuries in various culinary applications.
While Ammonium Carbonate is not a nutrient itself, it plays a crucial role in baking by helping dough rise and creating a light, airy texture in baked goods. This can be beneficial for individuals following a gluten-free or low-carb diet who still want to enjoy baked treats.
In traditional recipes, Ammonium Carbonate is often used in cookies, crackers, and other baked goods to achieve a crisp texture and unique flavor profile. It is especially popular in Scandinavian and German baking traditions.
For those who prefer to avoid using Ammonium Carbonate due to its strong odor during baking, it can be substituted with baking powder or baking soda. However, the results may vary, so it's essential to adjust the quantities accordingly.
While Ammonium Carbonate is less commonly used today due to the availability of other leavening agents, it can still be found in specialty baking stores or online. Experimenting with this unique ingredient can add a nostalgic touch to your baking endeavors.