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Pasqualina's Pearls to Gluten-Free Baking & Cooking - What is Baker's Ammonia?

Our family has been using baker's ammonia for many years as a leavening agent. It has been in existence since the early 1800's, way before the modern leavening agents known as baking powder and baking soda.


We use it primarily when baking our family traditional cookies, as well as when making gluten-free crackers.


Check out our video below where Chef Pasqualina shares her thoughts on baker's ammonia!








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