Processed
Aluminum Free
Aluminum-free baking powder uses acid salts that avoid sodium aluminum sulfate, preferred by bakers who want cleaner labels or dislike metallic notes. Most brands still act in two stages when formulated like double-acting powder without aluminum. Performance should match ordinary double-acting powder when fresh: strong fizz, tender lift, no soapy taste. Humidity kills it the same way. Offer and buy this leaf when the aluminum-free claim is part of the product identity, not a vague “baking powder” bin.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 7893 mg
- Salt 19.7 g
- Total Carbohydrate 24.1 g
- Dietary Fibre 0.2 g
- Total Sugars 0 g
- Complex / starch 23.6 g
- Protein 0.1 g
- Water 5 g
- Energy 97 kcal
- Water 5 g
- Ash 70.8 g
- Carbohydrates 24.1 g
- Protein 0.1 g
- Plant Protein 0.1 g
- Minerals 25193 mg
- Major Minerals 25185 mg
- Calcium 7364 mg
- Phosphorus 9913 mg
- Sodium 7893 mg
- Potassium 15 mg
- Trace Minerals 8.2 mg
- Iron 8.2 mg
Minerals
Sodium: 7893 · Potassium: 15 · Calcium: 7364 · Phosphorus: 9913 · Iron: 8.2 ·
Aluminum-free powder typically pairs sodium bicarbonate with monocalcium phosphate or cream of tartar plus cornstarch—no sodium aluminum sulfate. USDA straight-phosphate double-acting is the analogue: ~97 kcal from ~24 g starch, sodium ~7900 mg, calcium and phosphorus higher than SAS types. Ash is 70.8 g, the soda and phosphate salts that make up the rest of the 100 g.
History
Aluminum-free baking powders expanded in natural-food and specialty baking markets.
Mainstream brands added aluminum-free lines alongside classic formulations.
Aluminum-free powder remained a common upgrade choice for home bakers.