You Are What You Eat: Easy bake
Baked goods are a sneaky hiding place for extra salt—they just don’t taste salty. Don’t let them fool you. Manufacturers add plenty of salt and sodium preservatives to keep baked goods from spoiling.
Baking soda and baking powder also add to the sodium content of quick breads. A teaspoon of salt has about 2,300 milligrams of sodium, while a teaspoon of baking soda has nearly 1,600 milligrams. Baking powder comes in at about 500 milligrams per teaspoon. If you check many recipes, you’ll see they contain all three, plus salted butter or margarine. It’s a quadruple salt whammy!
To keep your blood pressure under control and your kidneys healthy, we need a tasty diet much lower in salt than what a typical American eats. So, how can we get the salt out of baked goods?
There are lots of ways. We are lucky here in Seattle to be neighbors of Ener-G Foods. This company has great low-sodium products, including low-sodium baking powder and baking soda. You can order them online at www.ener-g.com, or call 206-767-3928. Most grocery stores that carry gluten-free products also carry these products.