Testing Efficacy of Baking Powder

Question: I understand there is a test to check the effectiveness of baking powder. Can you please tell me what it is?

Answer: You can test whether baking powder is still effective by mixing one teaspoon of the powder with one-third cup of hot water. If the baking powder is still active, it will bubble vigorously.

Q: Some pie and tart recipes call for filling the shell with rice or beans and baking briefly before filling. I hate to throw food away, but no one ever says whether or not the beans or rice may be used as food after being baked. Can they?

A: The rice or beans cannot be prepared as food, but they may be used over and over again for baking. After cooling, store them in a plastic bag or container with a tight fitting lid.

Q: How do you substitute other kinds of flours in place of wheat flour and get breads and cakes that are not dry and coarse? I’m allergic to wheat and this is a terrible problem.

A: The following information was provided by the Rice Council of America.

Substitutes for one cup of wheat flour:

3/4 cup rice flour

1 1/3 cups oat flour

1 1/4 cups rye flour

1 cup corn flour

1 cup rye meal

1 cup barley flour

3/4 cup cornmeal (coarse)

1 scant cup cornmeal (fine)

5/8 cup potato flour (10 tablespoons)

When using rice flour, a smoother texture may be obtained by mixing the rice flour with the liquid called for in the recipe, bringing to a boil, and then cooling before adding to other ingredients.

For thickening sauces, gravies, cream pies, etc., substitute equal amounts of rice flour for wheat flour.

Cream of rice (dry) or crushed dry rice cereal makes an excellent breading for chicken, fish, cutlets, croquettes, etc.

A combination of flours usually results in a more palatable product than a single flour when substituted for wheat flour.

Combinations of flours that may be substituted for one cup wheat flour:

5/8 cup (10 tablespoons) rice flour plus 1/3 cup rye flour

1/2 cup rye flour plus 1/2 cup potato flour

1 cup soy flour plus 3/4 cup potato flour

2/3 cup rye flour plus 1/2 cup potato flour

Soy flour cannot be used as the only flour; it must be combined with another flour.

Coarse flours or a combination of several flours need not be sifted before measuring.

A combination of flours should be thoroughly mixed with other dry ingredients.

Helpful Suggestions:

Coarse meals and flours require more leavening than does wheat flour. For each cup of coarse flour use 2 1/2 teaspoons of baking powder.

Using buttermilk in place of milk will often result in a lighter, finer textured product.

Muffins and biscuits made of flours other than wheat often have a better texture when made in small sizes.

Baked products made with flour other than wheat require long and slow baking, particularly when made without milk and eggs.

Cake made with flours other than wheat has a tendency to be dry. Frosting and storing in a closed container tend to preserve its moisture.

Address questions on food preparation to You Asked About ..., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.