Ammonium Bicarbonate is a inorganic compound manufactured through chemical synthesis, available as white crystals or crystalline powder. It’s widely used as raising agent in bakery for it can produce more gas than sodium bicarbonate without leaving any salty or soapy taste.
Is Ammonium Bicarbonate gluten free?
Yes. Ammonium Bicarbonate is gluten free and widely used in gluten free food to provide better texture to bread, cake and biscuit.
Why is Ammonium Bicarbonate gluten free?
To answer this question, we need to clarify another question: what is gluten. Gluten is protein composite found in wheat and related grains, including barley and rye. (Wikipedia) First, gluten is a protein. Second, gluten is mainly found in wheat and related grains. As we mentioned before, Ammonium Bicarbonateis an ammonium salt which is significantly different from protein. Raw materials used in manufacturing of Ammonium Bicarbonate are carbon dioxide and ammonia; Ammonium Bicarbonate barely includes gluten impurity. So, Ammonium Bicarbonate is gluten free.
How is Ammonium Bicarbonate used in gluten free food?
Ammonium Bicarbonate is widely used in bakery to provide better texture to bread, cake and biscuit. Ammonium Bicarbonate is also widely used in daily gluten free recipe, such as baking powder. Please follow professional instructions to decide the appropriate combination and dosage.
Why should you go Gluten free?
Celiac disease: Celiac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment. In 2009 research showed between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to celiac disease. So people with Celiac disease have to stick to gluten free diet to avoid unexpected side effect caused by consumption of gluten.
Non-celiac gluten sensitivity: Some people may be sensitive to gluten but do not have celiac disease and feel better on a diet with less gluten. However, there are no specific symptoms confirmed. Non-celiac gluten sensitivity also drives more people to gluten free diet when people believe that they feel better when eating gluten free.
- See more at foodchem: http://www.foodchemadditives.com/gluten-free/2218