Rumford Baking POWDER

[Guest guest]

I was just at the Rumford/Clabbergirl website. www.hulman.com.

I was at the grocery store yesterday and needed more baking powder (mine had expired last year...oops!). I wasn't sure about the differences between the Rumford and the Clabbergirl. Rumford had one that was like the Clabbergirl...but then there was a Rumford that was aluminum free. Does this make a difference? Have you noticed a difference in baking/cooking GF with or without the aluminum? Which do you prefer, and why?

Here is what they said: " As an all-phosphate baking powder, Rumford Baking Powder does not contain any aluminum. This property makes it somewhat faster acting than typical double-acting baking powders. You’ll still see a boost of leavening in the oven, but most of the reaction occurs in the mixing bowl. While this makes a more delicate crumb structure in the finished product, do not dawdle. Work quickly for best results."

Oddly enough, the one I am replacing, says double acting (but does NOT list aluminum! go figure!) And so does the new one...I guess my need to know if I should get the one WITH or WITHOUT the Aluminum... I want the one that works best with GF flours/grains!

ALSO: I happened to notice in the bottom corner, Farrow, an ancient Italian grain making a comeback. Related/cousin of wheat berry, but lighter and faster cooking and high in fiber. It is supposed to have more protein than wheat.

They mention that people that cannot tolerate wheat/gluten include this in their diet with positive results. Does anyone know about this?

Thanks,

(in Maine)