Is there a difference between baking powder and baking soda when you are making cookies?

Yes, there is. Primarily, you'll notice a taste difference. Since you're making cookies, I assume the recipe calls for baking soda.In this case, you can substitute baking powder in, but you'll need to use a little more to get the same effect.

Anyway, this website has a whole collection dedicated to just recipes accommodating people with food allergies: foodallergy.org/recipes.html.

Yes there is a difference - they are not good substitutes for one another.

Both baking soda and baking powder are leavening agents, which mean they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda. Baking soda Baking soda is also known as sodium bicarbonate.

When baking soda is combined with moisture and an acidic ingredient, the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients. So, bake recipes which call for baking soda immediately, or else they will fall flat.

Baking Powder Baking powder contains sodium bicarbonate, but it includes the acidifying agent already, and also a drying agent. Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing.

Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

Baking Soda vs. Baking Powder Some recipes call for baking soda, while others call for baking powder.So how do you know which one to use?

Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk.

You'll find baking soda in cookie recipes, like the ones I made yesterday. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk.

Baking powder is a common ingredient in cakes and biscuits. For the second part of your question, following sites may help you, http://www.theecologist.org/.../food.../cooking_for_allergy_sufferers.html http://special-needs.families.com/blog/ebook-cooking-for-the-allergy-sufferers http://www.godairyfree.org/informational-links/Food-Allergy-Friendly.html.

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