


So... a recent thread about beans and the recommendation of not using even as little as 1/8 tsp in the cooking water b/c it would interfere with the absorption on nutrients in the body got me to thinking...
If that little is the case, then why isn't this the case with baked goods... most of which use quite a bit more than the teeny amount referenced above?
This came to me as I was making a GF pumpkin cupcake recipe I have this past Sunday...and the recipe calls for 2 tsp of the stuff. My recipe makes about 21 cupcakes (after eating some of the dough

Now... does the heat of baking make a difference? Or is it that we've overlooked this b/c we've become so used to recipes calling for baking soda that it has passed underneath our radars all this time?
I'm curious to see what you guys have to share.