Rumford Aluminum Free Baking Powder, 8.1-Ounce Canisters (Pack of 6)

by Rumford

• Aluminum free double acting baking powder
• Gluten Free Wheat Free OU Kosher

Product Description

Premium aluminum-free. Double acting. Gluten free. Easy open pull tab. Peel off for leveling edge. Made in U.S.A.

Product Details

• Shipping Weight: 3.6 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• ASIN: B001LQRKC8
• UPC: 041617002254
• Average Customer Review: 5.0 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #29,907 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
  • #29 in Grocery & Gourmet Food > Pantry Staples > Cooking & Baking Supplies > Leaveners & Yeasts > Baking Powder

Most Helpful Customer Reviews

3 of 3 people found the following review helpful

5.0 out of 5 stars The ORIGINAL Baking Powder April 12, 2012

By P.O. Seidon

As Harvard celebrates its 375th anniversary, the Harvard Gazette is examining key moments and developments over the University's broad and compelling history.

Baking, whether breads, cakes, or muffins, is ultimately about the bubbles.

More than 150 years ago, a Harvard professor figured out how to put the bubbles into bread, making a lasting contribution to both the culinary arts and the pantries of modern kitchens through baking powder.

For millennia, the bubbles that gave bread and other baked goods their light texture came from yeast, which gives off carbon dioxide when mixed with flour and water. The gas forms bubbles in the dough, which expand on baking.

In the 1800s, the search was on for a way to make bread that didn't require the hours that yeast takes to work. Harvard chemist Eben Norton Horsford hit on the right combination.

Horsford was the Rumford Professor of the Application of Science to the Useful Arts, and was among the first faculty members at the precursor to Harvard's School of Engineering and Applied Sciences (SEAS), the Lawrence Scientific School. Horsford arrived at Harvard the same year the School began, 1847, and his appointment was transferred to the School on its creation. He also served as Lawrence Scientific School's dean for several years.

Horsford took the "useful arts" in his title seriously, and much of his research applied to practical, everyday matters. Over the years, he examined the best metal to use for Boston's water pipes. He created a compact "marching ration" for the army in the Civil War. And he developed a process for making condensed milk that was used on an expedition to explore the Arctic and was then sold to the Borden company....

But baking powder has proven his most lasting legacy. Earlier bakers had tried different formulations to substitute for yeast, but each had drawbacks, according to a history posted on the American Chemical Society's website. Most of those formulations included sodium bicarbonate, baking soda, which creates carbon dioxide gas when combined with an acid and water. Common formulas used sour milk or cream of tartar as the acid, but varying levels of acidity in the milk and an unreliable supply of cream of tartar made neither substitute ideal.

Horsford began working on the problem in 1854 and came up with a combination of acid phosphate and sodium bicarbonate. He eventually added a bit of corn starch to keep the product dry until used.

Horsford partnered with George Wilson to found the Rumford Chemical Works in East Providence, R.I., named after Count Rumford, the benefactor who endowed his chair at Harvard. Horsford marketed his baking powder formula as Rumford Baking Powder, which is still sold today.

The advance was recognized as a milestone in America's chemical history by the American Chemical Society in 2006. The society named the Rumford Chemical Works' East Providence site a National Historic Chemical Landmark, with the citation: "As a result of Horsford's work, baking became easier, quicker, and more reliable."

when I told the tale of just how long Harvard has been involved with advancing cooking through technology. I think it suggests a deeper truth: Harvard has always been an innovator, and often in unexpected ways, and that engineers of all persuasions are infinitely curious and want to connect what they do with the wider world." Read more ›

3 of 3 people found the following review helpful

5.0 out of 5 stars The BEST baking powder!! October 13, 2010

By KingsHorses

My mom was going to the store and I asked if she could pick up some baking powder for me. She brought home Rumford. I had always used another brand and I was a little disappointed. I hadn't specified so I couldn't be upset. From the very first recipe I used it in until now, 5 years and hundreds of recipes later, I will not use any other kind! It provides consistant results. It is by far the best!

3 of 3 people found the following review helpful

5.0 out of 5 stars Great price and aluminum free August 6, 2010

By Shala Kerrigan TOP 50 REVIEWERVINE™ VOICE

This is the baking powder I use for my regular baking. It's reliable and aluminum free. Using this, along with a bit of baking soda makes the lightest, fluffiest buttermilk biscuits I've ever made. I have found that adding a teaspoon of vinegar to anything I make with this seems to make it rise lighter.

2 of 2 people found the following review helpful

5.0 out of 5 stars Great Aluminum Free Product February 11, 2012

By Laura A. Baker

Amazon Verified Purchase

This baking powder is not only good, but good for you. Not having aluminum is a plus and all companies should make their baking powder aluminum free.

That being said, the price increase is absurd. It cost $13.60 back in June and now it is $24.80. Really? $11.20 more in eight months? Is there a shortage of baking powder we don't know about?

This is price gouging. It seems as though when you purchase a product at a reasonable price they then set the price much higher.

Actually, it would be cheaper to get if from your local grocer.

2 of 2 people found the following review helpful

5.0 out of 5 stars Simply the best November 14, 2011

By T. Mulvaney

Amazon Verified Purchase

I make pancakes or waffles every Saturday morning with my kids, and there simply is no comparison between this product and any other baking powder I have come across. Even the more expensive brands from Trader Joe's or Whole Foods pale in comparison. Batter comes out light and fluffy every time, and my kids love them. I have also been known to eat a pancake or two. Get the pack of 6 and store up.

2 of 2 people found the following review helpful

5.0 out of 5 stars really makes a difference in taste July 20, 2011

By beckygardens TOP 50 REVIEWERVINE™ VOICE

Amazon Verified Purchase

My sister in law made biscuits and I couldn't figure out why hers tasted better, until she told me about aluminum free baking powder. It really makes a difference in taste without sacrificing texture or lift. Great product, and now my biscuits taste good too!

1 of 1 people found the following review helpful

5.0 out of 5 stars Great deal for the Gluten Free Baker October 14, 2009

By S. Buist

Amazon Verified Purchase

I use a lot of baking powder since our family is gluten free. I appreciate being able to buy a large pack of containers at a very affordable price.

2 of 3 people found the following review helpful

5.0 out of 5 stars Rumford Baking Powder December 4, 2009

By A. Riley

Amazon Verified Purchase

I like that this baking powder is aluminum free. The cost is less than grocery stores price. This is a reliable product and it is handy to have a back-up when baking in case you run out of baking powder.