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Low-carb baking can be a real challenge in terms of getting your yummy cakes and muffins to rise! Low-carb flour such as Lupin Flour and Almond Meal, tend to be much heavier than regular self-raising wheat flour, so achieving the same light and fluffy texture can be tricky.

Experimenting with raising agents has become a bit of a pet-project for me of late, and it has honestly taken countless bakes to get the quantity of raising agent right as well as the type of raising agent. Read on as I share with you my fool-proof guide to ensuring your low-carb bakes rise every time!

When I first started experimenting with raising agents in my low-carb bakes, I initially, I tried using 1 tsp of regular baking powder to 2 cups (approx. 200g) of low-carb flour, but found the texture was too dense.

I then came across an article by Aussie Coeliac that recommended 1.5 tsp of bicarbonate of soda to 1 cup of low-carb flour. I have to admit, I never really thought of using bicarbonate of soda for cooking before, as I always used it for cleaning. But I gave it a go in a chocolate cake, experimenting with the suggested ratio of 1.5 tsp of bicarbonate of soda to 1 cup of low-carb flour, but I found this ratio made my cake quite rubbery in texture and gave it a really strong bicarb smell which was a bit off-putting.

Bingo – it then dawned on me to try mixing both types of raising agent – the regular baking powder with the bicarbonate of soda. Again, I didn’t really know exactly how much to use, but I gave it a shot and tried a few options.

After much experimentation, I found that 1 tsp of regular baking powder plus 1/4 tsp bicarbonate of soda to 1 cup (approx. 100g) of low-carb flour was perfect!

As another option, I also tried using Double Acting Baking Powder, using 2 tsp to every 1 cup (approx. 100g) of low-carb flour and found this to be a good option too. My preference though, is to use the mix of regular baking powder and bicarbonate of soda (as above), but either option works. I found that using the Double Acting Baking Powder on its own, gave my cakes a very pronounced dome on top and also made the top crack. Using the regular baking powder and bicarb mix, achieved a much smoother top (which looks prettier and makes decorating alot easier).

Stay tuned for many great sweet recipes using my fool-proof raising agent ratio!

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