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Baking Essentials
Aluminium-Free Baking Powder 150g — Pure & Natural
₹160.00
MRP ₹240.0033% OFFInclusive of all taxes
Kamdhenu Gauveda Aluminium-Free Baking Powder is a double-duty raising agent for light, fluffy cakes, muffins, dhokla and pancakes. Being aluminium-free, it does not leave the slightly metallic aftertaste some baking powders can.
Quantity
1
In stock
Usually dispatched within 1–2 days
- Free shippingOn every order
- Secure paymentsUPI, cards, netbanking
- Damage coverReplacement if damaged
- Cash on DeliveryUp to ₹5,000
₹160.00
150 gm
About Aluminium-Free Baking Powder 150g — Pure & Natural
Kamdhenu Gauveda Aluminium-Free Baking Powder is a double-duty raising agent for light, fluffy cakes, muffins, dhokla and pancakes. Being aluminium-free, it does not leave the slightly metallic aftertaste some baking powders can.
It comes in a 150 g pack, enough for dozens of bakes. Keep it tightly closed so it stays active.
- Aluminium-free
- Reliable rise for cakes, muffins, cookies and pancakes
- Also useful for dhokla, handvo and bhature
- 150 g pack
Benefits
- Aluminium-free – no metallic aftertaste
- Reliable rise for cakes, muffins, cookies and pancakes
- Also useful for dhokla, handvo and bhature
- 150 g pack
How to Use
- Use about 1 teaspoon per cup (120 g) of flour, or as your recipe says.
- Sift it with the flour so it spreads evenly.
- Bake soon after mixing the batter for the best rise.
Specifications
- Brand: Kamdhenu Gauveda
- Net Quantity: 150 g
- Form: Powder
- Country of Origin: India
Storage & Safety
- Close the pack tightly after every use; moisture makes baking powder lose strength.
- Store in a cool, dry place.
- Check freshness: a pinch in warm water should fizz.
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Frequently Asked Questions
What does aluminium-free mean?
Some baking powders use sodium aluminium sulphate as the acid. Aluminium-free baking powder uses other food acids instead, so there is no metallic aftertaste.
Can I use it instead of baking soda?
Not one-for-one. Baking soda is about three to four times stronger and needs an acid in the recipe. Follow your recipe, or use about three times as much baking powder as the soda it asks for.