Aluminum-free?

Gracie's Bakery uses only baking powder that is aluminum-free in our breads.  So why is that important? 

First, let's look at how baking powder works ...

Baking powder is a mixture of a weak alkali and a weak acid.  The two don't react with each other because they are both dry.  However, when they are moistened by the liquid in the batter, they react with each other in an alkali/acid chemical reaction that produces carbon dioxide.  The carbon dioxide bubbles get trapped in the stretchiness of the batter and then cooked into place. 

Usually, one of the key ingredients in baking powder is an acidic salt made from aluminum. It is typically either sodium aluminum sulfate or sodium aluminum phosphate.  Both are acidic salts derived from the metal aluminum.  

There are two issues with the aluminum... 

• It tastes metallic and that flavor transfers into your baked goods.  
• There are potential health risks associated with ingesting aluminum.  

The US Government's National Institutes of Health runs an online site called ToxNet which is a wealth of information about the toxicity of various substances.  
Their site notes under the "Neurological" section of the "Clinical Effects" of Sodium Aluminum Sulfate:

 "Aluminum accumulates in brain tissue and is a neurotoxic agent. 

Ataxia and seizures have been reported following ingestions and 

in patients with compromised renal function receiving bladder irrigations."

Yikes!

**Also, many baking powders contain genetically-modified corn starch.  However, Gracie's Bakery uses only Rumford brand baking powder that is non-GMO.